Adapted from the version served at Midnight Rambler, this recipe calls for ingredients more likely to be found in your kitchen than behind the bar. Chad Solomon swaps the traditional dash of bitters for a dash of fish sauce, instead, and infuses the gin with a mixture of lemongrass and makrut lime muddled with cilantro and Thai chili. The result is a savory, slightly salty delight.
Chad Solomon, Midnight Rambler | Dallas
- 4 or 5 cilantro sprigs
- 1 1/4 inch Thai chili slice
- 3/4 ounce fresh lime juice
- 3/4 ounce cream of coconut, preferably Coco Lopez
- 2 ounces lemongrass- & makrut-infused gin (see Editor's Note)
- 2 drops mineral saline (1:9, kosher salt: mineral water)
- 5 drops fish sauce, preferably Red Boat
Garnish: Thai chili and makrut lime Leaf
- Muddle cilantro and Thai chili slices with the lime juice and cream of coconut in a mixing tin.
- Add the infused gin and dry shake.
- Fine-strain into an empty double Old-Fashioned or rocks glass.
- Top up generously with crushed or nugget ice.
- Garnish with Thai chili and makrut lime leaf.
Lemongrass- & Makrut-Infused Gin:
8 to 10 makrut lime leaves, with stems removed
2 heaping tablespoons chopped lemongrass
1 liter gin, preferably Tanqueray
In a non-reactive container, combine makrut lime leaves, chopped lemongrass and gin. Let infuse for 48 hours, then fine strain, label and keep refrigerated.