Sol Kadhi
A pink Konkan cooler, great after spicy seafood.
LevelEasy
MethodBuild
GlassHighball
Serves1
Ingredients
- 200 mlCoconut milk
- 30 mlKokum syrup
- 1 pinchSalt
- 1 sliceGreen chilli (optional)Slice it thin. Keep the seeds in for more heat.
- 4 leavesCoriander (optional)
Plus ice.
Bar tools
- Jigger
- Strainer
- Bar spoon
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Sol Kadhi
- Stir the coconut milk, kokum syrup and salt together.
- Add the chilli and coriander and leave in the fridge for 20 minutes.
- Strain and serve cold.
Garnish: Coriander leaf