At New Orleans’ delightful SoBou restaurant, situated in the French Quarter, bar chef Laura Bellucci brings the kitchen and bar together in this cocktail. The drink features Oryza rice vodka, fresh lime juice and Laura’s Thai chili sauce, resulting in a delicate, savory sipper that shows off citrus, chile spice and sesame oil texture.
Add the ingredients to a shaker with ice and shake well.
Strain into a coupe glass.
Garnish with a speared basil leaf and lime peel.
*Laura's Thai chili sauce (makes a large batch): Chop 10 cloves garlic, 2 green peppers and 1/4 cup chopped ginger. Add all to a saucepan seasoned with 3 tbsp soybean, vegetable or coconut oil. Add 1 tsp sesame oil, and let simmer for 5 minutes. Pour 1 qt water and 1 1/2 qts rice vinegar into a saucepan, and bring to a boil over high heat. Stir in 2 qts sugar, 2 tbsp soy sauce and 1/8 cup red pepper flakes. Add ground pepper to taste. Simmer on low for 20 minutes. Stir in 1 tbsp cornstarch. Remove saucepan from stove to cool, then transfer to an airtight jar. Save for cocktails or dipping sauce.