Thuna Paha Daiquiri

By Indika Silva, Toddy Tapper bar in Cologne, Germany

GLASS
  • Coconut Shell
GARNISH

  Curry Leaves 

METHOD

Add ingredients in a shaker with ice, shake and double strain into a lowball tumbler with ice. Garnish with curry leaves.

  • 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • 20ml Thuna Paha-Rice-Cordial
  • 10ml Yuzu
  • 20ml Lime Juice
  • 2ml Salt Water (10%)
THE CREATOR SAYS

"The cocktail was inspired by the flavours of Sri Lankan Cuisine, particularly rice and curry. At Toddy Tapper we work with Asian and Local ingredients. "Thuna Paha" is a combination of the three to five spices in Sri Lankan Cuisine which add flavour and aroma to dishes. "

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