Hip Sips Cocktail of the Month: Nutty Coconut
It's perfect for fiery Indonesian food—and warm temps
Pram and Julie Adriansjach, owners of east-side eatery Bandung, pride themselves on their restaurant’s authentic Indonesian cuisine. From crispy krupuk udang (shrimp crackers) to spicy sambal goreng kentang (vegetables and mung bean noodles in candle nut curry), the menu celebrates Indonesia’s diverse culinary traditions. The restaurant’s newly expanded cocktail list, however, relies on a little fusion.
“Indonesia isn’t big on alcohol, since it’s a Muslim country,” Julie says. “So it helps to have some very creative staff come up with our cocktails.”
Enter bar manager Kristen Chilcoat, inventor of the Nutty Coconut. The drink pays homage to a staple of Southeast Asian cooking, packing a triple punch of coconut liqueur, juice and cream. Rich, sweet and very coconutty, the cocktail is the perfect antidote to a fiery curry.
“The coconut juice hydrates you, and the alcohol dehydrates you,” says Chilcoat, laughing. “So they balance out.”
1 1/2 oz. Kalani coconut liqueur
1 oz. vanilla vodka
4 to 5 oz. coconut juice with coconut meat
1/2 oz. Pandan simple syrup (or substitute simple syrup)
Coconut cream, for garnish
Fill a hurricane glass with ice. Add all ingredients, spooning coconut cream on top. Stir before serving.
Recipe courtesy of Bandung, 600 Williamson St. # M, 255-6910, bandungrestaurant.com.
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