When made well, the piña colada is a fantastic drink. To some, it should never be tampered with. Just like all classics, variations can turn something good into something magnificent. Such is the case with Kathy Casey’s Kaffir Colada. The aromatic kaffir lime leaves mingle with a light and airy foam made with coconut milk. Devine!
3 large chunks ripe pineapple 2 kaffir lime leaves 2 oz silver rum 3/4 oz fresh lime juice 3/4 oz simple syrup
Coconut Foam 1 1/2 sheets gelatin 2 oz fresh squeezed lime juice 2 oz water 6 oz simple syrup 8 oz unsweetened canned coconut milk
Measure in the rum, lime and simple syrup
Fill with ice and shake vigorously Pour drink into a tall glass
Swirl with Coconut Foam
Garnish with a kaffir lime leaf For Foam Place gelatin sheets in a bowl of ice water and bloom (soak till soft) for about 10 minutes. Combine the lime juice, water, and simple syrup.
Strain through a fine strainer into a small saucepan. Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid. Heat over medium-high heat just until gelatin is dissolved.
Immediately remove the saucepan from the heat. Do not boil
Stir in coconut milk. Let cool about 10 minutes. Set a timer.
Pour mixture into an iSi Whipper, screw on lid.
Charge with 2 iSi Cream (N2O) chargers and IMMEDIATELY SHAKE WELL, refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail. Store refrigerated.