At Fish Cheeks in New York City, the cocktails, developed by Dev Johnson of Employees Only fame, lean fruity and refreshing to accompany chef and co-owner Ohm Suansilphong’s bold and spicy cooking. The exception is this spirit-forward take on an Old Fashioned, made with makrut lime leaf and lemon peel, multiple types of bitters, and Mekhong, a Thai spirit similar to spiced rum. “It’s an intensely flavored cocktail that works with our intensely flavored food,” says Suansilphong.
This recipe originally appeared as part of "How to Put a Thai Twist on Classic Cocktails."
- 3 dashes Angostura bitters
- 2 dashes chocolate bitters
- 1 dash orange bitters
- 2 makrut lime leaves
- 1 swath lemon peel
- 2 ounces Mekhong (or other spiced rum)
- 1/4 ounce simple syrup
- Garnish: orange peel
- Garnish: lime leaf
In a rocks glass, gently muddle the bitters, lime leaves and lemon peel.
Add the Mekhong, simple syrup and ice, and stir until chilled.
Garnish with an orange peel and a lime leaf.