Hmoob Dawb "hmong – Daah" Recipe

1. Chill and rim (optional)

Chill a coupe or rocks glass in the freezer for 5–10 minutes. If desired, run a lime wedge around the rim and dip into toasted desiccated coconut to create a coconut-rimmed glass.

2. Prepare garnish: skewer the peeled lychee on a pick and set aside with a pineapple wedge and mint sprig.

3. Fill a cocktail shaker about two-thirds full with crushed ice.

4. Add aquavit (1.5 oz), white rum (0.5 oz), coconut milk (2 oz), pineapple juice (1.5 oz), lychee liqueur (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz), and 1 dash Angostura bitters to the shaker.

5. Shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the coconut milk is well emulsified with the other ingredients.

6. If you prefer a slightly frothier texture, double-strain the mixture through a fine mesh strainer into the chilled glass to remove small ice shards and any foam solids. Otherwise, strain directly.

7. Add a small amount of fresh crushed ice to the glass (if using a rocks glass) and pour the cocktail in. For a coupe glass, serve neat without extra ice.

8. Garnish with the skewered lychee and a pineapple wedge on the rim. Add a mint sprig tucked beside the garnish if using.

9. Optionally, sprinkle a pinch (about 1 tsp) of toasted desiccated coconut over the top for aroma and texture. Serve immediately.