Roasted pineapple, cilantro, lemon, lime leaf
Honkaku-style kome shochu, chambéry blanc, pineapple curry shrub, cilantro, kaffir lime leaf liqueur, bogart bitters
Adapted from the recipe for Kaeng Khua Saparot, or “Pineapple Fried Curry,” the Pineapple & Coriander cocktail is crafted with a two-week old shrub made from pineapples, coriander seeds, peppercorns, Thai basil, sugar, and rice vinegar. To serve it, we mix the shrub with a rice-distilled shochu and a lemony French blanc vermouth and pour it over cobbled ice. Our Pineapple & Coriander is a gorgeous, savory cocktail packed with flavors of tropical fruit, curry spices, and green cardamon.