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.
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.)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
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.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
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!
Thai Bar Peanuts