Saturday, March 24, 2012

Another New Beverage

Some may remember in the ancient history of this blog, the Pink Taser, a cocktail developed partly as a joke and partly as something unique to bring to a dinner party with friends.

Well, tonight the second of what is supposed to be a series of dinner parties ensues and in keeping with the now long established tradition, I have decided to concoct another new beverage.  Thai cuisine is on tap for this evening, so I started with a little research on Thai cocktails.

I little Googling brought me to Mekhong, the Spirit of Thailand, which seemed promising as a possible starting point of experimentation.  Referred to as whiskey, it looks to me decidedly more like rum.  A moot point, since, sadly, my local BevMo did not carry Mekhong.  I settled instead for a six-pack each of Singha and Chang, two of the top three beers in Thailand, according to some site Google found, so it must be true.

Still, beer seemed a little boring, so I decided to embrace my inner mixicologist.  After browsing a couple recipes for inspiration, I settled on the following, which, like last time, I am creating and testing immediately after breakfast.

As-Yet Unnamed Thai-ish Cocktail

1-1/2 ounce vodka (I'm using Ketel they grow potatoes in Thailand?)
1 ounce lemongrass simple syrup
thin slice fresh ginger
splash of sparkling water (or not, depending on your tastes)

Lightly muddle ginger with ice in a cocktail shaker.  Add vodka and syrup.  Shake.  Pour contents into glass.  Garnish with slice of ginger and a piece of lemongrass stalk.  If you drink it now it tastes a little like a gingery Lemon Drop martini. 

Top off the glass with sparkling water for a lighter, more refreshing beverage.

Lemongrass Simple Syrup

1 cup water
1 cup sugar
2 stalks lemongrass, cut into short pieces and smashed with a mallet

Bring everything to a slow boil until sugar is completely dissolved.  Cover, steep lemongrass overnight.  Strain liquid and discard lemongrass (I squeezed out any leftover juice from the lemongrass to get as much lemongrassy flavor as possible.)

Optional Accessories?

Chilies - I think this would benefit from a few "waffer-thin" slices of fresh green Thai chilies for a little zip, but alas, all my Thai chilies are currently of the dried red variety.

Thai Basil - A tiny bit of basil, muddled with the ginger, would turn this into something more like a Thai Mojito.

Lime Juice - several Thai cocktail recipes called for lime juice, but I was a little afraid of overpowering the lemongrass.  I think all I had to fear was fear itself (and maybe lime juice on a paper cut.)

Will have to try all of the above at some point, but not today...I need to go work with power tools.

Wish me luck.


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