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Fit to be Thai’ed1 drink Mariena Mercer, General Manager of Chandelier Bar/Property Mixologist, The Cosmopolitan of Las Vegas |
| • | 2 oz. Kai Coconut Pandan Vodka |
| • | 1 barspoon The Perfect Purée Ginger Puree, thawed |
| • | 1 oz. Thai chili syrup |
| • | 1/2 oz. lemongrass syrup |
| • | 1 barspoon peanut butter |
| • | 1 slice bird’s eye chili |
| • | 4 Kaffir Lime leaves |
| • | 2 oz. coconut cream |
| Method: | |
| 1. | In a 12oz. tumbler, muddle leaves and syrup. Add remaining ingredients and shake. Strain over crushed ice. Garnish with Kaffir lime leaf and cocoquito. |