Kaeng Phet Cocktail

Posted by on Oct 28, 2010 in Gin, Rum, Vodka | No Comments

Thai Curry in a Glass

Last week I had a spark of inspiration from one of my favorite Thai dish, red curry. Sweet, spicy, sour, savory  — the Four S combo. I scribbled out a rough recipe for a cocktail and was off to the market.

The first version was a rough attempt. No real flavor stood out, let alone Thai. With a little prep time I zeroed in on the the sweet/spicy part. In doing so, I created something wonderfully versatile. I’ll call it chili syrup.

The syrup pulled the drink together. The subtle fresh Thai-inspired flavors harmonized perfectly. Complex but familiar all at once. So good in fact, we had to have two.

The Inspiration

Thai chili syrup:

  • 2 small stalks of lemongrass (about 4″ sections)
  • 1 Thai red chili (red jalepeno works, too.)
  • 1 cup sugar
  • 1 cup water

Slice the chili in half, trim the ends, remove seeds. Cut the lemongrass into 1″ sections. Combine all ingredients into a saucepan and bring to a boil until sugar is dissolved. Simmer on medium heat for 5 minutes then strain out the chili and lemongrass. Keeps refrigerated for a week or two.

What’s your favorite food-inspired drink? Let us know on Facebook or find us on Twitter.

The Kaeng Phet Cocktail

  • 2 oz. gin (or vodka, if you must)
  • 1 oz. coconut rum
    6 fresh basil leaves
  • 3/4 oz. fresh lime juice (or 1/2 lime)
  • 3/4 oz. chili syrup

Place the basil in a shaker and muddle. Add ice and remaining ingredients. Shake well and serve up. Garnish with fresh basil or cilantro sprig. Impress your guests: “Kaeng Phet” means red or hot curry.

It occurred to me that the chili syrup would pair nicely with tequila, lime, and cilantro. Try that and drop us your comments!

CAUTION: Two gin drinks are delectable, but only when you don’t plan on driving. Or cycling. Or catching cats.

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