Serving 2

• 13 ⅔-ounce can unsweetened coconut milk
• ½ cup plus 2 tablespoons sugar
• ¼ cup minced fresh ginger
• 2 tablespoons thinly sliced fresh lemongrass,
• 1 ½ small dried Tianjin (Chinese red) chiles
• ¼ teaspoon salt
• ¼ cup makrut lime leaves
• 2 ounces fresh pineapple juice
• 1 ounce fresh lime juice
• Ice
• sprinkle of cayenne pepper, for garnish

Step 1
In a medium saucepan, combine unsweetened coconut milk, sugar, lemongrass, ginger, lemongrass, Tianjin chiles and teaspoon salt. Cook over moderate heat until simmering, 2 to 3 minutes. Remove from the heat and add makrut lime leaves. Let cool, transfer to a jar and refrigerate overnight. Strain through a cheesecloth-lined sieve into another jar and refrigerate for up to 1 week.

Step 2
In a cocktail shaker, combine the Coconut Mix, pineapple juice and lime juice. Fill the shaker with ice and shake well. Strain into 2 chilled tea cups and add a few ice cubes. Garnish with cayenne pepper.