Dankuda Delight

Name: Dankuda Delight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz dankudainfused coconut arrack; 1.5 oz ceylon cinnamon syrup; 3 dashes cardamom bitters; 1/4 oz lime juice; for garnish toasted coconut flakes

Sri Lankan cocktail with Dankuda-infused Coconut Arrack

AI Cocktail Info

Serving : 1 cocktail

ABV

unknown*

Calories

213*

Net Carbs

15g*

Ingredients:

dankudainfused coconut arrack

ceylon cinnamon syrup

cardamom bitters

lime juice

toasted coconut flakes

AI Request:Nurungj..a polarizing dish (and drink) Some Koreans don't get it, other Koreans (me) crave it all the time. It's a drink/meal made from the burnt bits of the bottom of your rice pot. Bursting with nutty flavor, nurungii is the most modest of foods that serves as the perfect inspiration for an equally as nutty old fashioned. RECIPE 2 oz Nurungji-infused Bourbon 2 oz Barley tea syrup 3-4 dashes Orange bitters Nurungj-lnfusedi: It's as easy as making a pot of rice, and letting it sit on the stove with some dro...

*Estimated by AI - may vary

Instructions

This inventive cocktail captures the essence of Sri Lankan tradition, using "Dankuda," the beloved burnt rice from the bottom of the pot, as its soulful muse. Infused with the richness of coconut arrack, this drink combines nutty undertones with enticingly bold flavors, creating a unique fusion that is both rustic and refreshing. Serve it in an old-fashioned glass for the perfect cultural twist on a classic style. **Ingredients:** - 2 oz Dankuda-infused Coconut Arrack - 1.5 oz Ceylon Cinnamon Syrup - 3 dashes Cardamom Bitters - 1/4 oz Freshly Squeezed Lime Juice - Toasted Coconut Flakes for garnish **Dankuda-Infused Coconut Arrack:** Prepare the Dankuda by allowing the rice to cook until it forms a crust at the bottom of the pot. For infusion, place 1 cup of coconut arrack and 60g of Dankuda in a sous-vide bag, and let it sit at 130°F for 30 minutes. Alternatively, it can be infused in a jar in the fridge for about three days for a less intense flavor profile. **Ceylon Cinnamon Syrup:** Combine 1 cup of water with 1 cup of sugar and 2-3 sticks of Ceylon cinnamon. Simmer until the sugar is dissolved and the cinnamon has infused the syrup with its aromatic essence. Strain to remove the cinnamon sticks and let cool. **Instructions:** 1. In an old-fashioned glass, combine the Dankuda-infused coconut arrack, Ceylon cinnamon syrup, cardamom bitters, and lime juice. 2. Add a large ice cube and stir gently to chill and mix the ingredients. 3. Garnish with a sprinkle of toasted coconut flakes for a final touch of island flair, and serve.

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