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kanom tury talai cocktail

Kanom Tuoy Talai Cocktail

I created this cocktail for a Thai restaurant in Seattle Washington, Kin Len, on their signature cocktail menu, emphasized on the food and culture in each region of Thailand, and here's my interpretation on Kanom Tuoy:
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Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Course: Drinks
Cuisine: Cocktail
Keyword: desert cocktail, Thai Cocktail,
Servings: 1 serving
Calories: 150kcal
Author: 0777691525

Equipment

Ingredients

  • 75 ml Makgeolli (Korean Unfiltered Rice Wine)
  • 10 ml Giffard Vanilla Syrup
  • 10 ml Pandan Syrup *
  • Top with Salted Coconut Foam **

pandan Syrup *

  • 50 g Pandan
  • 500 g White Sugar
  • 500 ml Water

Salted Coconut Foam

  • 250 g Coconut Milk
  • 150 g Heavy Cream
  • 30 g Egg White
  • 50 ml Rich Simple Syrup 2:1 ratio
  • 1/4 tsp Salt

Instructions

  • Combine all ingredients except salted coconut foam in a mixing glass.
  • add ice, and stir for about 40 seconds to reach optimum dilution.
  • Strain into a ceramic cup.
  • Top with the coconut foam from the ISI siphon.
  • Add garnish and serve!

Notes

This cocktail is twisted from the classic cocktail Grasshopper (Creme de Cacao, Creme de Menthe, and Cream) with the element of Thai dessert.

Nutrition

Calories: 150kcal
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