Thrilla in Manila

Pacific Cocktail Haven | San Francisco

photo: Allison Webber Photography

At Pacific Cocktail Haven in San Francisco, tropical cocktails reign. The bourbon-based Thrilla in Manila is no exception, and the drink—flavored with calamansi, pineapple, shiso and coconut—is the most popular original recipe at the bar.

Ingredients

Serving: 1

  • 1 1/2 ounces bourbon, preferably Evan Williams Black
  • 1 1/2 ounces bourbon, preferably Evan Williams Black
  • 1 ounce calamansi juice
  • 1 ounce calamansi juice
  • 1 ounce pineapple juice
  • 1 ounce pineapple juice
  • 1 ounce housemade coconut cream (see Editor’s Note) or Coco Lopez
  • 1 ounce housemade coconut cream (see Editor’s Note) or Coco Lopez
  • 1/4 ounce absinthe
  • 1/4 ounce absinthe
  • 3 shiso leaves (to shake with)
  • 3 shiso leaves (to shake with)

Garnish: powdered li hing mui, shiso leaf

Directions
  1. Add all ingredients to a shaker and shake with ice.
  2. Fine-strain into a rocks glass filled with cobbled ice.
  3. Garnish with powdered li hing mui and a shiso leaf.
Editor's Note

Housemade Coconut Cream
Use a blender to combine 2 cups Coco Lopez, 1 cup coconut milk, 1/2 cup heavy cream and 1 teaspoon salt. Blend until the mixture reaches the desired consistency.

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