Created by Hemant Pathak, bar manager at Junoon—one of New York’s most adventurous and creative Indian restaurants—this aperitif is like a clean-living Piña Colada. Made with a low proof ginger liqueur instead of rum, fresh cardamom and lime-infused coconut milk, the Coconut-Ginger Colada is rich and creamy, with no blender required. Perfect with spicy food, it’s light, refreshing and easy to drink down in no time at all. Luckily, thanks to its low-proof, you can have more than one without needing a poolside nap.
- 2 oz Ginger Liqueur
- 0.5 oz Coconut Milk
- 0.5 oz Lime Juice
- o.25 oz Simple Syrup
- 2 small pieces fresh lemongrass, for garnish
- Edible flower, for garnish
Add the green cardamom bean, simple syrup, lime, infused coconut milk, and ginger liqueur to a shaker tin.
Add large format ice cubes to the tin, and shake vigorously.
Using a Hawthorne strainer, strain the cocktail over fresh ice in a wine glass.
Garnish with lemongrass stick and edible flower.
Contributed by Hemant Pathak