After all, it's cocktail hour somewhere ...
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So make sure you're ready with the latest in home mixology news, and a great selection of Cocktail recipes, all delivered straight to your inbox each week
No Thanks
A twist on the classic Pinã Colada, the Pinã Cholada is made with Toasted Coconut infused Pisco, Coconut Water, Lime Juice, Falernum, and Pineapple Syrup. A true ode to tropical drinks, this cocktail is named after a tiny Thai Restaurant in LA.
To infuse the Pisco, toasted the Coconut in a 350-degree oven for ten minutes, then combine Pisco and Coconut in a large jar. Let sit at room temperature for three days, shaking once a day, then strain through cheesecloth
Combine everything in a shaker and dry shake without ice, then add ice and further shake. Strain into an ice filled collins glass.
Kaffir Lime leaf
