The Big Chang Theory
- Shake all ingredients with 60ml of Chang and strain over cubed ice
- Top with Chang and stir
- Shake pineapple juice and honey, top with Chang, sprinkle Rapadura sugar and caramelise with a blowtorch
- Garnish with an orchid
Ingredients
-
30ml Laki Kane’s Spiced Dry Rum
-
30ml fresh pink grapefruit
-
20ml Yuzu syrup
-
20ml passion fruit syrup
-
80ml Chang beer
-
Chang, Pineapple juice and honey foam (foam from squeezing pineapple juice)
-
1tsp Rapadura sugar
-
Orchid for garnish (optional)
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