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.
Thai chili syrup:
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.
|The Kaeng Phet Cocktail
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.