Our Painkiller
Says Banyan’s bar director, Jon Kochis, “This is sneaky Tiki, through and through.” The spices are a proprietary blend of star anise, clove, cinnamon, Szechuan peppercorn and fennel; the flavors are a testament to balance. And the on-tap elixir gets welcome texture from coconut foam, which you can make at home by mixing egg white, Coco Lopez Cream of Coconut, coconut water and a touch of simple syrup. Store in a whipped cream dispenser and keep frosty.
$12 at Banyan Bar + Refuge, 553 Tremont St., Boston (617-556-4211) banyanboston.com
Super Fancy Fun Drinks!
By Andrew Rimas | Photo Credit: Dave Bradley | March 25, 2016
Our Painkiller
Says Banyan’s bar director, Jon Kochis, “This is sneaky Tiki, through and through.” The spices are a proprietary blend of star anise, clove, cinnamon, Szechuan peppercorn and fennel; the flavors are a testament to balance. And the on-tap elixir gets welcome texture from coconut foam, which you can make at home by mixing egg white, Coco Lopez Cream of Coconut, coconut water and a touch of simple syrup. Store in a whipped cream dispenser and keep frosty.
$12 at Banyan Bar + Refuge, 553 Tremont St., Boston (617-556-4211) banyanboston.com
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