Recipe by Tyler Richardson
- 1 1/2 oz. Coconut Fat Washed Wódka Vodka*
- 1/2 oz. Perfect Puree Lychee Syrup
- 1 oz. Cucumber Juice
- 3/4 oz. Pineapple
- 3/4 Lime Juice
- 2 drops Sesame Oil
Preparation: To build cocktail start out with a chilled Boston shaker. You are going to add all ingredients into Boston shaker. Using a dropper add 2 drops of sesame oil. Stir to incorporate oil before adding ice. After you have slightly stirred Ingredients you will then add ice and shake vigorously for about 10-15 seconds if using deli or trey ice. Shake closer to 20-25 seconds if using cold draft or hoshixaki ice. You will then double fine strain into a large chilled coupe.
*Coconut Fat Washed Wódka Vodka
Melt down 3/4. Up. Irvin coconut oil into a 750 mil bottle of wodka vodka. Mix bothers in a large mason jar. Let marinate for about 3 hours and agitate every once in a while. Put in freezer until oil has frozen. Strain with a cheese cloth and you are ready to serve
Garnish: 3 Edible Flowers
Glassware: Large Coupe
Mele kalikimaka is a wise way to say merry Christmas in Hawaiian. Mele kalikiwodka is a fine way to enjoy this tropical fun pina colada twist. My aunt is Polynesian and I grew up with her culinary twists of citrus and sesame that give the food that umami flavor that just can’t be matched. By making this cocktail I am honoring my aunt and what she has passed on to me and I am incorporating it into my cocktail passion. By fatwashing the wodka vodka it gives it a rich flavor to match with the bold of the sesame. Lychee and cucumber add a beautiful earthy floral twist to this pina colada. Lime and pineapple to brighten it up. Then a beautiful garnish of edible flower bouquet will remind you as you take a sip it’s like receiving a lay as you step off the plane in Hawaii. And there you have it. My heritage blending beautifully with your vodka to honor my history and to tell a story. Enjoy responsibly!