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THE RECIPE
How to make Piña Cholada with Toasted-Coconut-Infused Pisco, Coconut Water, Lime Juice. See ingredients and step-by-step instructions.
Start with these components prepared in advance: Pisco (toasted coconut-infused).
Dry shake the toasted coconut-infused pisco, Thai coconut water, fresh lime juice, Velvet Falernum, pineapple syrup, and egg white vigorously to emulsify the ingredients.
Add a few ice cubes to the shaker and shake again for about thirty seconds to chill and dilute the mixture.
Strain the cocktail into a highball glass filled with fresh ice.
Carefully spoon some of the foam to top the drink, creating a lush layer.
Garnish with a makrut lime leaf for an aromatic finish.
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THE RECIPE
How to make Piña Cholada with Toasted-Coconut-Infused Pisco, Coconut Water, Lime Juice. See ingredients and step-by-step instructions.
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