Nonstop Mixology: Ho-Chi-Tini

Bartenders Danny Chang and Henry Schneider from Wang Chung’s Karaoke Bar focus on texture in a new feature we’re calling “Nonstop Mixology.”

Today’s cocktail is called the “Ho-Chi-Tini” and includes a frothy, refreshing coconut flavor, shaken with egg whites from local eggs and gum syrup for a smooth finish.

It’s made with Kai Vodka‘s new Coconut Pandan Vodka, and topped with a fresh shiso leaf and served in a chilled glass.


  • 2 oz Kai Coconut Pandan Vodka
  • 1/2 oz gum syrup
  • 1/2 oz fresh lemon juice
  • 1/2 oz egg whites

Our series will continue with a video profile on Chang and his vision for @WangChungs, a quaint karaoke bar located in the heart of Waikiki. So watch for it.