La Llorona

Yield: 1

Ingredients:

  • 3 ounces pisco
  • 1 ounce fresh lime juice
  • 1 ounce fresh lemon juice
  • Tonic water, to float 
  • 1½ tablespoons granulated sugar
  • ½ cup coconut cream
  • Black food dye, to color 
  • Dash of Angostura bitters
  • Optional: Dry ice, for presentation (NOTE: Do not swallow the dry-ice chips. Wait until the dry ice has smoked out and evaporated entirely before consuming the drink.)

Directions:

  • In a small bowl, combine the coconut cream and a few drops of black food dye. Stir to combine, and then add a small spoonful of the mixture to the bottom of a martini glass. 
  • In a cocktail shaker filled with ice, combine pisco, lemon juice, lime juice, and sugar. Cover and shake vigorously for 15 seconds. 
  • Add 2 large ice cubes to the cocktail glass, and strain the mixture over the black coconut cream into a cocktail glass. Top with a float of tonic water. For dramatic presentation, add 2-3 drops of dry ice. (NOTE: Do not swallow the dry-ice chips. Wait until the dry ice has smoked out and evaporated entirely before consuming the drink.) 
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