A Gai Khalled Tom

Sam Miller, Pagon Idol | San Francisco

Developed during his tenure at Morimoto in Honolulu, this clarified milk punch was a result of Sam Miller having full access to the kitchen’s walk-in refrigerator. Packed with zingy flavors—ginger-lemongrass syrup, Thai basil, makrut lime leaf–infused gin—it seamlessly translates the slightly savory, slightly sweet quality of the classic Thai dish tom kha gai into a refreshing drink. “It will make you feel like you’re exploring Southeast Asia,” says Miller.


Serving: 1

  • 2 ounces mukrut lime leaf-infused gin, preferably Roku (see Editor's Note)
  • 1 ounce coconut milk
  • 3/4 ounce lime juice
  • 1/2 ounce ginger-lemongrass syrup (see Editor's Note)
  • 5 Thai basil leaves
  • 2 dashes bird eye chili tincture (see Editor's Note)

Garnish: Thai basil, bird eye chili.

  1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
  2. Double strain into a tiki mug then fill with crushed ice.
  3. Garnish with a Thai basil leaf and bird eye chili.
Editor's Note

Makrut Lime Leaf-Infused Gin
500 mL gin, preferably Roku
15 makrut lime leaves

Combine all ingredients into an iSi siphon and charge with one charger. Double strain the mixture into a sealable container.

Ginger-Lemongrass Syrup
200 grams water
400 grams sugar
75 grams lemongrass, chopped
75 grams ginger, chopped

Combine all ingredients in a saucepan and bring to a boil. Reduce to medium heat, simmer for 15 minutes then remove from heat and let sit for another 15 minutes. Strain until a sealable container.

Bird Eye Chili Tincture
50 grams bird eye chili
50 grams overproof rum, preferably Wray & Nephew
125 grams water
1 pinch of salt
Combine all the ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Let cool then blend all ingredients in a blender. Double strain and store in a sealable container.