Bartenders Danny Chang and Henry Schneider from Wang Chung’s Karaoke Bar focus on texture in a new feature we’re calling “Nonstop Mixology.”
Today’s cocktail is called the “Ho-Chi-Tini” and includes a frothy, refreshing coconut flavor, shaken with egg whites from local eggs and gum syrup for a smooth finish.
It’s made with Kai Vodka‘s new Coconut Pandan Vodka, and topped with a fresh shiso leaf and served in a chilled glass.
- 2 oz Kai Coconut Pandan Vodka
- 1/2 oz gum syrup
- 1/2 oz fresh lemon juice
- 1/2 oz egg whites
Our series will continue with a video profile on Chang and his vision for @WangChungs, a quaint karaoke bar located in the heart of Waikiki. So watch for it.