Mission Chinese Food is teaming up with Collina Strada to sell their signature drink Phil Khallins to go inside a Collina Strada rhinestone water bottle when doors open again on June 5th.
Purchasing will only be available for presale through the website only, missionchinesefood.com, and must be picked up in person from the Manhattan location. Presale will start June 1st until sold out and pickup will be at a designated time slot on the 5th, 6th or 7th. Eventually the drink will be available through delivery platforms such as Seamless.
Each bottle will contain 4 serving of the Phil Collins cocktail and a portion of the proceeds will go to No Kid Hungry, and will be sold for $150.
Here you can see Danny Bowien, chef at MCF, teaching Hillary Taymour of Collina Strada how to make the drink.
For the coconut mixture:
1 (13 oz.) can unsweetened coconut milk
2 TBSP thinly chopped lemongrass
1/4 cup fresh ginger, minced
1-2 red Tianjin chillies
For the simple syrup:
1 cup sugar
1 TSP salt
1 cup water
In a saucepan combine sugar, water, and salt. Bring to a boil on medium heat stirring to dissolve. Make sure it does not burn or caramelize. Remove from heat and set aside.
In a medium saucepan combine 1 can unsweetened coconut milk, lemongrass, minced ginger, and chilis. Bring up to a simmer on medium heat, about 3 minutes. Remove from heat. While still hot, combine hot simple syrup with coconut mixture. Stir together until integrated. Let the mixture cool completely, stirring sometimes to prevent clumping. Once cooled, strain the mixture using a fine mesh sieve or cheesecloth. The lemongrass, ginger, and chilis should all be removed. Transfer strained liquid to a container and refrigerate.
For the cocktail:
Add 4 oz. Gin of your choice to chilled mixture. Shake well and pour over ice, garnish with 2-3 drops of chili oil. Makes roughly two cocktails. Refrigerate up to 1 week.