Silk Street Cocktail
WRITER Edible SF Staff
RECIPE Kevin Diedrich of Pacific Cocktail Haven
Photo courtesy of Pacific Cocktail Haven
San Francisco’s bar scene has been on a run, and Kevin Diedrich is part of why. This week, the owner of Pacific Cocktail Haven took home the 2026 James Beard Award for Outstanding Professional in Cocktail Service, the same year PCH landed at No. 41 on North America's 50 Best Bars. Silk Street is the cocktail that captures what earned him both: Vietnamese gin and amaro, jackfruit coconut cream, sudachi, and longan, it's modeled after a traditional Vietnamese street dessert. It comes with a pandan jello made from lambanog, a Filipino coconut wine.
Diedrich shared the recipe with us—make it at home below.
Silk Street
Makes 1 cocktail
Ingredients:
1 ½ oz Song Gin
¾ oz Averna
½ oz Kalani Coconut Liquor
2 oz Jackfruit Cream
½ oz Sudachi
½ oz coconut water
¼ oz unsalted pandan syrup
Preparation:
Place all ingredients in a cocktail shaker over ice.
Shake until the outside of the shaker gets frosty and cold.
Strain into a glass with cobbled ice.
Garnish with a pandan jello shot and toasted coconut flakes.
