Oye Morro

Coconut Milk, Salvadorian Horchata, Lime, Piloncillo Syrup, Pineapple Gomme Syrup

Bartender Lucia Lee of Jūn | Houston, TX

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Adapted by StarChefs  |  Sepetember 2025  |  Photo: Will Blunt

INGREDIENTS

Pineapple Gomme Syrup:
2 ounces gum arabica
46 ounces pineapple juice
46 ounces granulated sugar

Piloncillo Syrup:
72 ounces piloncillo sugar

Salvadorian Horchata:
300 grams powdered Salvadoran horchata mix

To Assemble and Serve:
Yield: 1 cocktail
2 ounces coconut milk
¾ ounce lime juice
Dehydrated lime wheel

METHOD

For the Pineapple Gomme Syrup:
In a pot over medium-high heat, bring 2 ounces water to a boil. Stir in gum arabica. Remove from heat and let sit 1 hour at room temperature. In a separate pot over medium heat, add pineapple juice. Let simmer, then stir in sugar. Cook until sugar has fully dissolved and mixture begins to foam. Transfer mixture to a Vitamix Commercial blender. Add cooled gum arabica mixture and blend until smooth. Transfer to an airtight container and reserve.

For the Piloncillo Syrup:
In a pot over medium-high heat, add sugar and 48 ounces water. Bring to a simmer and cook until sugar has fully dissolved. Bottle and reserve.

For the Salvadorian Horchata:
In a mixing bowl, whisk to combine powdered horchata and 5 cups water. Bottle and reserve.

To Assemble and Serve:
In a shaker with ice, add coconut milk, lime juice, 1½ ounces Salvadorian Horchata, 1 ounce Pineapple Gomme Syrup, and ½ ounce Piloncillo Syrup. Shake and strain into desired serving glass with crushed ice. Garnish with dehydrated lime wheel.

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