One Night in Bangkok

Liz Pearce, The Drifter | Chicago

liz pearce cocktail

“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.” 

Ingredients

Serving: 1

  • 1 1/2 ounces gin, preferably Bombay Sapphire
  • 1 1/2 ounces gin, preferably Bombay Sapphire
  • 1/4 ounce banana liqueur, preferably Giffard Crème de Banane
  • 1/4 ounce banana liqueur, preferably Giffard Crème de Banane
  • 1/4 ounce plum sake, preferably Geikikan
  • 1/4 ounce plum sake, preferably Geikikan
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 1/2 ounce Thai syrup (see Editor's Note)
  • 1/2 ounce Thai syrup (see Editor's Note)

Garnish: Thai long pepper, kaffir lime leaf

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with Thai long pepper and kaffir lime leaf.
Editor's Note

Thai Syrup:
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.

Tagged: sake, the drifter