Thai-Pirinha
5 oz wedge limes
1 slice lemon
2 Crystalized ginger
1.5 tbsp sugar
1 leaf Thai basil
0.5 oz Domaine de Canton ginger-infused coconut rum
0.5 oz Coconut Jack milk
1.5 oz Coconut maraschino cherries
Special instructions:
This cocktail was created (with a few minor variations) in early April 2007 by Sc'Eric Horner for the Fuji & Jade Garden restaurant in State College, PA. Much like it's original predecessor, you should NOT serve the Thai-pirinha with a straw! In addition to the straw getting clogged with lime pulp, the cocktail will also taste better when air is incorporated into each sip, so drinking directly from the glass--and even lightly slurping--is highly encouraged! For those of you making large quantities of coconut-based beverages, I would recommend mixing 1.0 can of coconut milk to 1.5 cans of coconut rum (I recommend Coconut Jack brand.) This puts two of your ingredients in one container and also helps make the coconut milk smoother and easier to portion.Combine lime, lemon, sugar, basil and one cube of crystalized ginger in an Old-Fashioned glass. Muddle until sugar is mostly dissolved and the basil is completely macerated. Add ice, cachaca, ginger liqueur, coconut rum and coconut milk. Cap glass with small shaker tin and shake until sugar is completely dissolved. Garnish with skewered ginger, cherry and (opt.) lime.