The Big Chang Theory

  1. Shake all ingredients with 60ml of Chang and strain over cubed ice
  2. Top with Chang and stir
  3. Shake pineapple juice and honey, top with Chang, sprinkle Rapadura sugar and caramelise with a blowtorch
  4. 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)

  1. Shake all ingredients with 60ml of Chang and strain over cubed ice
  2. Top with Chang and stir
  3. Shake pineapple juice and honey, top with Chang, sprinkle Rapadura sugar and caramelise with a blowtorch
  4. 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)