White Elephant
Boozy Thai coconut curry in a glass. Bold, flavorful, complex, and elegant. Probably the best tiki drink I’ve had.
The key is the Thai cocounut syrup – the coconut milk, ginger, cilantro, and chilis really balance well. I was most sceptical of the cilantro, but it really works. It’s important that you have the syrup age in the fridge for 1-2 days. It mellows the cilantro and brings out the ginger and chilis.
Ingredients:
- 2 oz rhum agricole or other cane juice rum
- 1½ oz Thai coconut syrup
- 1 oz lime juice
Directions:
- Add all ingredients to cocktail shaker.
- Shake over ice.
- Pour in glass. Top with ice.
- Garnish with lime wheel and pineapple frond.