Fit to be Thai’ed

1 drink

Mariena Mercer, General Manager of Chandelier Bar/Property Mixologist, The Cosmopolitan of Las Vegas

    • 2 oz. Kai Coconut Pandan Vodka
    • 1 barspoon The Perfect Purée Ginger Puree,  thawed
    • 1 oz. Thai chili syrup
    • 1/2 oz. lemongrass syrup
    • 1 barspoon peanut butter
    • 1 slice bird’s eye chili
    • 4 Kaffir Lime leaves
    • 2 oz. coconut cream
1. In a 12oz. tumbler, muddle leaves and syrup. Add remaining ingredients and shake. Strain over crushed ice. Garnish with Kaffir lime leaf and cocoquito.