There’s nothing quite like this tangy, spicy sipper at Six Senses resort bar The Den on Koh Yao Noi, Thailand, while taking in the sweeping views of Phang Nga Bay and the islands and rock formations in the distance. It’s reminiscent of the Thai hot and sour soup, and the drink’s secret weapon is TomYam syrup made from a closely guarded recipe. (“Tom” refers to the boiling process, while “yam” is a spicy and sour salad.”) It has been replaced here with palm sugar syrup. To amp up the aromatics, muddle more makrut and lemongrass, as well as some galangal and ginger.
This recipe originally appeared as part of “How to Turn Your Favorite Asian Dish into a Cocktail.”
- 1 Lime wedge
- 1 Makrut lime leaf
- 1 stalk Chopped lemongrass (chopped, hard outer shell removed)
- 1 oz Fresh lime juice
- 1 3/4 oz Beluga vodka
- 33/50 oz Cointreau
- 33/50 oz Palm sugar syrup (equal parts palm sugar and water, boiled and cooled)
- Garnish: Red pepper flakes
- Garnish: Sea salt
- Garnish: Lime wheel
- Garnish: Red chile pepper
Rub the lime wedge on half of the outer rim of a rocks glass, and coat the glass in a mixture of equal-parts red pepper flakes and sea salt and set aside.
Add the makrut lime leaf, lemongrass and lime juice into a shaker and muddle gently.
Add the vodka, Cointreau, syrup and ice and shake until well-chilled.
Double-strain into the prepared glass over fresh ice.
Garnish with a lime wheel and red chile pepper on a bamboo pick.