A Sip of Siam: Thai Cocktails - Part 2

I don't know about you, but I'm hanging out for cocktail hour on a Thai beach, sand between my toes and a cool, fruity drink in hand. Guest blogger, food writer Cynthia Barnes, offers up a sip of Siam, for you to recreate those special Thai moments until your next visit to the Land of Smiles...


As a follow-up to last week’s delicious beverages, here are a few more along with a recipe for a dead-easy cocktail snack that’s popular in bars across the Land of Smiles. If you don’t feel like fussing with shakers and such, try subbing tropical fruit-flavoured canned sodas (like passionfruit or lychee) for your regular lemon-lime in simpler mixed drinks.

Grapefruit & Lemongrass Chiller

• 300ml (½ pint) vodka
• 120ml (4fl oz) orange liqueur
• 120ml (4fl oz) sugar syrup
• 200ml (1.3 pint) grapefruit juice
• 8 stems of lemongrass, crushed

Crush 8 stems of lemongrass, keeping each stem in one piece, and place in the bottom of a large pitcher. Add  vodka, orange liqueur, sugar syrup and grapefruit juice. Stir and chill until ready to serve. Fill with ice then serve in martini glasses, garnish with a lemongrass straw. (For bonus points, try infusing your own lemongrass vodka.)

 

Khao Jai Ginger Julep

• 45ml bourbon (sang som if you’re adventurous!)
• 15ml palm sugar
• 10 ml fresh ginger, peeled and finely minced
• soda water
• lime twist

Muddle the ginger and brown sugar the sugar is moistened and nearly dissolved. Add a bit of soda to melt the sugar, stir in the whiskey. Fill a highball glass with ice, pour in soda to taste and garnish with a twist of lime.

Thai Bar Peanuts

This concoction couldn’t be easier, but warning: It WILL make you thirsty. Simply take a quantity of shelled peanuts (raw preferred, but roasted will do) and stir-fry them quickly in a small amount of oil with a bit of fresh chopped bird chili. Drain and salt to taste. Moreish!