A tropical tipple with a south-east Asian angle
ike our food, the cocktail list at Ka Pao takes its inspiration from the flavours of south-east Asia. This punchy little number is no exception, featuring the likes of coconut- and lychee-flavoured spirits combined with the refreshing tang of fresh pineapple and citrus. It’s a great pick-me-up for an early spring evening.
Koko kwai
Serves 1
35ml coconut rum – we use Koko Kanu
15ml lychee liqueur – we use Kwai Feh
35ml pineapple juice
25ml fresh lime juice
2ml aquafaba
Desiccated coconut, toasted and ground to a powder, to garnish
Put all the liquids in a shaker, add a good handful of ice and shake hard for five or so seconds. Fill a rocks glass with fresh ice, double-strain the contents of the shaker over the top, sprinkle on a little toasted coconut and serve.
Source: The Guardian
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