Kokum adds vivid color and a refreshing sourness reminiscent of tamarind and plum. Used in coastal Indian drinks, it gives liqueurs a unique fruity acidity and cooling aftertaste, perfect for balancing sweetness.
Sharp sour fruit notes, deep purple aroma, lightly smoky acidity.
Adds bright sourness and color, balancing sweetness in tropical liqueurs.
Use dried rinds or fresh flesh; 80–150 g per 1 L. Infuse 2–4 weeks in rum or vodka.
Coconut, chili, ginger, honey, vanilla.
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