Inspired by classic tropical drinks, the Nigori provides unique texture and depth when paired with the coconut and pineapple.
Recipe by Martha Chong
Photo by Erin Gleeson
Erin Gleeson is the New York Times best selling author and artist behind The Forest Feast cookbook series.
|Sho Chiku Bai Nigori Silky Mild||2.5 oz|
|Coconut Water||1.0 oz|
|Pineapple Juice||1.0 oz|
|Shake and double strain into a chilled cocktail glass|