Cocktail & Other Recipes By Spirit Other Cocktails

Mantra

Written by
Caroline Hatchett
Caroline Hatchett is a writer, editor and podcast host specializing in food, beverages and hospitality. She is based in New York City.
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Caroline Hatchett
Published 06/25/20
Mantra cocktail
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Tep Bar

Asawin Rojmethatawee, the owner of Tep Bar in Bangkok’s Chinatown, intended his bar to be a “cultural bar of Thailand” with Thai-rooted drinks, decor, music and food. This cocktail, created by one of Tep’s bartenders, sees Mekhong, similar to a spiced rum and essentially Thailand’s national spirit, in place of the usual gin in a spiced Negroni variant.

This recipe originally appeared as part of "How to Put a Thai Twist on Classic Cocktails."

Ingredients

  • 1 ounce Mekhong (or spiced rum)
  • 3/4 ounce Dolin Rouge sweet vermouth
  • 3/4 ounce ginger-infused Campari*
  • Garnish: medjool date

Steps

  1. Add all ingredients to a mixing glass with ice and stir until chilled.

  2. Strain into a rocks glass.

  3. Garnish with a medjool date.

*Ginger-infused Campari: Infuse a 750 mL bottle of Campari with 5 grams of peeled ginger for at least 18 hours at room temperature.