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With a squeeze of raw sugar cane syrup and mouth-watering coconut foam infused with Thai Kitchen® Coconut Milk, you’ll never want your white rum the old-fashioned way ever again. Complete this complex yet crown-worthy cocktail with drops of vanilla, coffee and cocoa bitter plus pineapple juice, pineapple beer and your choice of coconut water.
When preparing the coconut foam for this cocktail, first soak gelatin in ice water until malleable. Meanwhile combine coconut milk, condensed milk, coconut cream, and gelatin once malleable in a pot at low heat (under 122°F) then blend, strain, and pour into the siphon. Place gasket in siphon, screw top and insert charger. Turn siphon upside down, add charger and tighten until it hisses. Then turn siphon upright and refrigerate overnight for use.