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."
- 1 ounce Mekhong (or spiced rum)
- 3/4 ounce Dolin Rouge sweet vermouth
- 3/4 ounce ginger-infused Campari*
- Garnish: medjool date
Add all ingredients to a mixing glass with ice and stir until chilled.
Strain into a rocks glass.
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.