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