A rich, funky Pina Colada riff from bartender extraordinaire Shannon Tebay with flavors inspired by Thai soup (Tom Kha Gai) 🍹🥥🍲🐚 The rice-based Sochu combines with unaged rhum agricole to form a base with cooked rice and sugarcane notes that combine with the rich coconut creme, the tart lime juice, the lemongrass syrup to form a drink that evokes memories of enjoying a nice bowl of Tom Kha after a day at the beach in Thailand. The dash of celery bitters helps bridge the citrus and lemongrass with the base spirits 1.5 oz Sochu (rice-based spirit from Japan or Korea) .5 oz Unaged Rhum Agricole (Rhum JM 100, La Favorite, Neisson Blanc, etc) 1 oz Coconut Creme (1/4 C each unsweetened coconut milk and simple syrup with a pinch of salt and stir until combined) .5 oz Fresh Lime Juice .25 oz Lemongrass Syrup (crush and then thinly mince fresh lemongrass and add to 1/4 C granulated sugar and 1/4 C water; stir until sugar has dissolved and keep on medium low heat until near boil; turn to low and simmer 5 minutes before straining) 1 dash Bitter Truth Celery Bitters Shake with ice and strain into a Mai Tai glass or Tiki mug filled with crushed ice. Garnish with a swizzle stick (and a bouquet of fresh mint, if handy) #weekendtiki