Golden Pagoda Sour

Name: Golden Pagoda Sour
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz burmese rice spirit shwe lan; 1/2 oz lime juice; 1/2 oz turmeric syrup simple syrup infused with turmeric root; 1/4 oz coconut cream; 2-3 pandan leaves for infusion and garnish; 1 stalk of lemongrass for muddling and garnish; null ice cubes; null edible gold leaf flakes for garnish optional

Refreshing and exotic cocktail with Burmese rice spirit

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

150*

Net Carbs

8g*

Ingredients:

burmese rice spirit shwe lan

lime juice

turmeric syrup simple syrup infused with turmeric root

coconut cream

pandan leaves for infusion and garnish

stalk of lemongrass for muddling and garnish

ice cubes

edible gold leaf flakes for garnish optional

AI Request:Burmese rice spirit based cocktail

*Estimated by AI - may vary

Instructions

Description: A refreshing and exotic cocktail that pays homage to the rich culture of Myanmar, the Golden Pagoda Sour is an intriguing blend of traditional Burmese rice spirit, also known as Shwe Lan, with a harmonious mix of Southeast Asian flavors. Lemongrass and pandan leaves infuse this drink with an aromatic depth, while lime and coconut cream balance the potent spirit with a creamy sour tang. A touch of turmeric syrup brings a golden hue and a subtle earthiness, reminiscent of the majestic Shwedagon Pagoda at sunset. Ingredients: - 2 oz Burmese rice spirit (Shwe Lan) - 1/2 oz fresh lime juice - 1/2 oz turmeric syrup (simple syrup infused with turmeric root) - 1/4 oz coconut cream - 2-3 pandan leaves (for infusion and garnish) - 1 stalk of lemongrass (for muddling and garnish) - Ice cubes - Edible gold leaf flakes (for garnish, optional) Glass: Coupe glass Instructions: 1. Muddle a small piece of lemongrass at the bottom of a shaker to release its essential oils. 2. Add the Burmese rice spirit, fresh lime juice, turmeric syrup, coconut cream, and a pandan leaf to infuse. 3. Fill the shaker with ice cubes and shake vigorously until well-chilled. 4. Double strain the mixture into a chilled coupe glass to remove the bits of lemongrass and pandan leaf. 5. Garnish with a pandan leaf wrapped around the lemongrass stalk and float a few edible gold leaf flakes on top to mimic the gilded stupa of the pagoda. 6. Serve immediately and enjoy the flavors of Myanmar in this unique and sophisticated cocktail.

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