Hmong Dawb Recipe

1. Chill glass

Place a coupe or short rocks glass in the freezer or fill with ice water to chill while you prepare the drink (3–5 minutes).

2. In a cocktail shaker, combine the aquavit (3 tbs), white rum (1 tbs), and fresh lime juice (1 tbs). Aquavit is the aromatic backbone — the caraway/anis notes will interplay with the coconut and lychee.

3. Add the unsweetened coconut milk (3 tbs), pineapple juice (3 tbs), and lychee syrup (1 tbs) to the shaker. These create a creamy, tropical body.

4. Add the simple syrup (1 tsp) and orange bitters (2 tsp) to balance acidity and round the flavors. Taste if possible and adjust sweetener by 1/2 tsp increments to preference.

5. Fill the shaker with cracked ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and the coconut milk is slightly frothy.

6. Dump the chilling ice or remove the glass from the freezer. Double-strain the cocktail into the chilled coupe or rocks glass to remove any large ice chips and tiny solids for a silky texture.

7. Skewer two drained whole lychees on a cocktail pick and rest across the rim, or drop them into the drink for a sweet burst with each sip.

8. Optional: Sprinkle 1 tsp toasted shredded coconut across the top or rim the glass with toasted coconut before pouring for aroma and texture.

9. Place a fresh pineapple wedge on the rim as an additional garnish. Serve immediately while cold.