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Girl From Ipoh cocktail

Girl From Ipoh

Course: Drinks
Keyword: batavia arrack, coconut cream, dry vermouth, evaporated milk, lime, pineapple, Rum

Ingredients

  • 16 oz. By The Dutch Batavia Arrack white rum
  • 80 oz. Tanduay white rum
  • 96 oz. Pandan coconut cream*
  • 32 oz. Evaporated milk
  • 32 oz. Dolin Dry vermouth
  • 32 oz. Pineapple juice
  • 16 oz. Lime juice

Instructions

  • Slowly stir in the white rums with the pandan coconut cream and evaporated milk; let this mixture sit for a bit.
  • Then slowly stir in vermouth, pineapple and lime juice.
  • Cover and store in the fridge overnight.
  • Serve the cocktail as a 3-oz. pour in a rocks glass with a large cube.
  • Garnish with a knotted pandan leaf.

Notes

*For Pandan coconut cream
Combine 115 g. chopped pandan leaves, 1,800 g. coconut milk and 1,475 g. sugar. Simmer ingredients together for 15 minutes. Then blend thoroughly until there are no large pieces of pandan and the leaves have disintegrated enough to turn the mixture a pale green. Cool the mixture to at least room temperature in an ice bath.
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