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Tomas Kha – Sotol, Coconut & Ginger Cocktail
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Photography by Jamie Fritsch for Edible San Diego
Ingredients
Makes 1 Cocktail
- 1½ ounces lemongrass-infused Sotol por Siempre (see note below)
- ½ ounce Kalani coconut liqueur
- 1 ounce fresh lime juice
- ¼ ounce ginger syrup
- ¼ ounce Giffard orgeat syrup
- Toasted coconut chips and lime zest curls, for garnish
Instructions
- Add 1 stalk of lemongrass to 1 bottle of Sotol. Muddle the lemongrass to release the oils and let it infuse overnight. Strain through a chinois or other fine-mesh strainer, and pour back into the bottle.
- To make the cocktail, combine all ingredients in a shaker tin and give it a good, hard shake. Strain into a Collins glass filled with crushed ice. Garnish with toasted coconut chips and lime zest.
