The Overture Recipe
Bacardi White Rum, Toasted Rice Falernum, Pineapple, Sticky Rice Coco Lopez
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Ingredients
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Cocktails
Method
Cocktails
Prepare Sticky Rice
Rinse 1 cup of sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice and steam it in a bamboo steamer lined with cheesecloth for about 20-25 minutes until tender.
Mix the Cocktail
In a cocktail shaker, combine 2 oz Bacardi White Rum, 1 oz Toasted Rice Falernum, and 2 oz Fresh Pineapple Juice. Fill the shaker with ice, cover, and shake vigorously for about 15 seconds.
Add Coconut Cream
Add 1 oz of Coco Lopez to the shaker and gently stir to combine without shaking.
Serve the Cocktail
Strain the mixture into a glass filled with fresh ice. Top with the prepared sticky rice, allowing some of it to float on top of the drink.
Garnish
Garnish the cocktail with a fresh pineapple wedge and a few mint leaves for freshness and presentation.