Hmong Dawb Recipe
aquavit aperitif coconut milk pineapple lychee tropical, party
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with hmong dawb
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Tropical Mixer
Sweetener & Balancer
Finish & Garnish
Method
Cocktail Assembly
Chill glass
Place a coupe or short rocks glass in the freezer or fill with ice water to chill while you prepare the drink (3–5 minutes).
In a cocktail shaker, combine the aquavit (3 tbs), white rum (1 tbs), and fresh lime juice (1 tbs). Aquavit is the aromatic backbone — the caraway/anis notes will interplay with the coconut and lychee.
Add the unsweetened coconut milk (3 tbs), pineapple juice (3 tbs), and lychee syrup (1 tbs) to the shaker. These create a creamy, tropical body.
Add the simple syrup (1 tsp) and orange bitters (2 tsp) to balance acidity and round the flavors. Taste if possible and adjust sweetener by 1/2 tsp increments to preference.
Fill the shaker with cracked ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and the coconut milk is slightly frothy.
Dump the chilling ice or remove the glass from the freezer. Double-strain the cocktail into the chilled coupe or rocks glass to remove any large ice chips and tiny solids for a silky texture.
Garnish & Serve
Skewer two drained whole lychees on a cocktail pick and rest across the rim, or drop them into the drink for a sweet burst with each sip.
Optional: Sprinkle 1 tsp toasted shredded coconut across the top or rim the glass with toasted coconut before pouring for aroma and texture.
Place a fresh pineapple wedge on the rim as an additional garnish. Serve immediately while cold.