Inspired by Thailand, this cocktail includes tropical hints of passionfruit and grapefruit to give you that holiday feeling and sense of escapism. Laki Kane always does things differently, which is why they were up for the challenge of creating cocktails with Chang beer, with Chang’s crisp and refreshing flavour it works perfectly for this cocktail. Laki Kane has elevated the aromas from Chang to pair perfectly with tropical fruits like pineapple and yuzu. The cocktail is lifted with a spiced dry rum, that the Laki Kane team distils themselves, which then opens up beautiful floral and citrus spiced notes all in one drink. Garnished with an orchid to really make you feel like you’re in paradise.
Make Chang beer's The Big Chang Theory cocktail
Inspired by Thailand, this Chang beer cocktail includes tropical hints of passionfruit and grapefruit to give you that holiday feeling and sense of escapism
Makes 1
Preparation time 5 minutes
Cooking time 0 minutes
Ingredients
- 30ml Laki Kane's Spiced Dry Rum
- 30ml fresh pink grapefruit
- 20ml Yuzu syrup
- 20ml passion fruit syrup
- 80ml Chang beer
- Chang, Pineapple juice and honey foam (foam from squeezing pineapple juice)
- 1tsp Rapadura sugar
- Orchid for garnish (optional)
Method
- Shake all ingredients with 60ml of Chang and strain over cubed ice
- Top with Chang and stir
- Shake pineapple juice and honey, top with Chang, sprinkle Rapadura sugar and caramelise with a blowtorch
- Garnish with an orchid
Whether you’re up for a tropical sip or a straight-up refreshing cold brew, there will be something for everyone at Taste of London winter edition 21-24 November at Tobacco Dock, London.
