Cocktail & Other Recipes By Spirit Rum Cocktails

My Thai

Written by
Jim Meehan
Jim Meehan is an award-winning bartender and the author of two books, The PDT Cocktail Book and Meehan’s Bartender Manual. He lives in Portland, OR.
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Jim Meehan
Published 08/15/18

This rum cocktail combines spicy Thai chiles and cooling coconut milk.

Ingredients

  • 1 Thai chile pepper
  • 3/4 oz Grand Marnier
  • 2 oz Banks 5-Island rum
  • 3/4 oz Fresh lime juice
  • 3/4 oz Fresh pineapple juice
  • 1/2 oz Thai coconut milk
  • Garnish: 1 Pineapple leaf and Thai chile pepper

Steps

  1. In a shaker, muddle the Thai chile pepper and Grand Marnier.

  2. Add the remaining ingredients and fill with ice.

  3. Shake, and strain into a tiki mug filled with fresh ice.

  4. Garnish with a pineapple leaf and another Thai chile pepper.