“It embodies the things I love in drinks these days,” explains Liz Pearce of her loose spin on a Gimlet. “There’s a kick from the plum sake…and an exotic spice flavor from the syrup, which I made using ingredients leftover from cooking Thai food.”
One Night in Bangkok
Liz Pearce, The Drifter | Chicago
- 1 1/2 ounces gin, preferably Bombay Sapphire
- 1/4 ounce banana liqueur, preferably Giffard Crème de Banane
- 1/4 ounce plum sake, preferably Geikikan
- 3/4 ounce lime juice
- 1/2 ounce Thai syrup (see Editor's Note)
Garnish: Thai long pepper, kaffir lime leaf
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe or cocktail glass.
- Garnish with Thai long pepper and kaffir lime leaf.
1 cup sugar
1 cup water
2 star anise pods
5 kaffir lime leaves
1 teaspoon black peppercorns
1 cinnamon stick
1 teaspoon curry powder
In a medium sauce pan, combine all ingredients and simmer until sugar is dissolved. Strain out the solids and store in a sealable container.