Thai-Pirinha recipe

This cocktail was created (with a few minor variations) in early April 2007 by Sc'Eric Horner for the Fuji & Jade Garden restaurant in State College, PA.

Much like it's original predecessor, you should NOT serve the Thai-pirinha with a straw! In addition to the straw getting clogged with lime pulp, the cocktail will also taste better when air is incorporated into each sip, so drinking directly from the glass--and even lightly slurping--is highly encouraged!

For those of you making large quantities of coconut-based beverages, I would recommend mixing 1.0 can of coconut milk to 1.5 cans of coconut rum (I recommend Coconut Jack brand.) This puts two of your ingredients in one container and also helps make the coconut milk smoother and easier to portion.