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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
minutes
Cook Time:
4
minutes
minutes
Total Time:
24
minutes
minutes
Course:
Drinks
Cuisine:
Cocktail
Keyword:
desert cocktail, Thai Cocktail,
Servings:
1
serving
Calories:
150
kcal
Author:
0777691525
Equipment
Mixing Vessel
Bar Spoon
Julep Strainer
Ceramic Cup
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:
150
kcal
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