Pomegranate and coconut rice cocktail
This beautiful cocktail is made with homemade chai syrup, rich coconut rice foam and tart pomegranate juice. Chef Will Bowlby used Discarded’s Grape Skin Vodka, which has a fruit-forward taste, and green apple-like aroma. Any leftover chai syrup is delicious in everything from Italian meringue frosting to an iced chai latte.
Recipe developed with help from the team at SOMA.
Ingredients
Metric
Imperial
Chai syrup
- 330g of caster sugar
- 330g of water
- 1 clove
- 2 sticks of cinnamon
- 10g of ginger, sliced
- 5 black tea bags
Coconut rice foam
- 250g of coconut milk
- 16g of cooked white rice
- 70g of 2:1 sugar syrup
- 2 egg whites
Assembly (per serving)
- 55ml of Discarded Grape Skin Vodka
- 15ml of chai syrup, (from above)
- 15ml of fresh lime juice
- 25ml of pomegranate juice
Equipment
- Cocktail shaker
Method
Add all the chai syrup ingredients to a pot, and cook, stirring, until the sugar is dissolved. Remove from the heat and let infuse and cool
- 330g of caster sugar
- 330g of water
- 1 clove
- 2 sticks of cinnamon
- 10g of ginger, sliced
- 5 black tea bags
Once cool, strain through a fine strainer
Blend all the coconut rice foam ingredients thoroughly until aerated with a jug blender or an immersion blender, and then strain through a fine mesh sieve
- 250g of coconut milk
- 16g of cooked white rice
- 70g of 2:1 sugar syrup
- 2 egg whites
Shake all the ingredients for assembly hard with ice
- 55ml of Discarded Grape Skin Vodka
- 15ml of chai syrup, (from above)
- 15ml of fresh lime juice
- 25ml of pomegranate juice
Strain over ice and then spoon the coconut rice foam over to serve
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