In honor of the anniversary of the birth of Ho Chi Minh, Wang Chung’s has created a light, refreshing and delicious cocktail we dub Ho-Chi-tini. It features Hawaii’s own Kai Coconut Pandan Vodka. It is a rice vodka with “hints of vanilla derived from pandan, a fragrant herb found across South East Asia. Made with real coconut water,” as stated on their website, www.kaivodka.com.
Thanks once again to our friends @nonstophonolulu who produced this online featurette of our mixology session. Bartender Henry Schneider from Wang Chung’s Karaoke Bar demonstrates the process as Owner Dan Chang narrates.
“We will be featuring two ingredients that are not normally used in cocktails: egg whites and gum syrup. Egg whites tend to add a lot foam and texture to the cocktails, and gum syrup adds a really nice, silky mouth feel to it.” We will also be utilizing a “double shake” technique to prepare the cocktail. First, a “dry shake” to add a lot of foam and texture to the egg whites. Followed by a “wet shake” on ice to chill the cocktail. Finally, we garnish the cocktail with a twisted shiso leaf for an additional layer of flavor.
- 2 oz Kai Coconut Pandan Vodka
- 1/2 oz gum syrup
- 1/2 oz fresh lemon juice
- 1/2 oz egg whites
- garnish with shiso leaf