What inspired you to create this cocktail? “I was inspired to create this drink by the upcoming summer season.”
When would you serve this drink? “It should be served and enjoyed anywhere there is bright sunlight and when the temperature is 65 degrees Fahrenheit and above.”
What music would you pair it with? “Soulful music like Sade.”
What food would you pair it with? “A dish that’s cooling, perhaps with a spicy kick, like crudo or tiradito.”
Name the person (dead or alive) you’d like to make this cocktail for. “Contemporary artist Cai Guo-Qiang or Ali Wong.”
By Karen Fu
- 2 parts Haku® Vodka (Order on Drizly)
- 1 part Coco-Citrus-Tea Cordial*
- Sparkling grapefruit soda
- Glass: Highball or rocks
- Garnish: Lemon or grapefruit wedge
Add all of the ingredients, except the sparkling grapefruit soda, to a highball or rocks glass and fill with ice. Top with sparkling grapefruit soda and garnish with a wedge of lemon or grapefruit. You can also use as a garnish a sprig of mint, rosemary, basil or thyme, or a rhubarb stalk.
- 2 oz Lime or grapefruit juice
- .25 oz Lemon juice
- 15 grams Toasted coconut flakes
- 3 oz Green tea, cold
- 2.5 oz Evaporated cane sugar
- Lemon & lime peels
Toast the shredded coconut flakes in a small pan on very low heat until light golden brown. Stir with a spatula occasionally, being careful not to burn the flakes.
Add all of the ingredients to a small saucepan on very low heat and stir until the sugar is dissolved. When the liquid is close to simmering, remove the pan from the heat and let cool. Once cooled, strain out the peels and coconut flakes and refrigerate the cordial.
Haku® Vodka, 40% Alc./Vol. ©2020 Beam Suntory Import Co., Chicago, IL. Drink Responsibly