Thai Me Down
By Adhel Martínez (@psychadhellic) and Santiago Andujo (@santiagoandujo) at Polite Provisions, San Diego, CA
Cheers y’all!
- 1½ oz · 45 mlThai tea–infused cachaça
- ¾ oz · 22.5 mlAmontillado sherry
- ¾ oz · 22.5 mlcoconut cream
- ¾ oz · 22.5 mllemongrass syrup
- freshly grated tonka bean, to garnish
- 1
Add all ingredients to a shaker tin.
- 2
Add a small amount of pebble ice and whip shake until the ice is mostly dissolved.
- 3
Dump into a Hurricane glass.
- 4
Top with more pebble ice.
- 5
Garnish with a makrut lime leaf and mint bouquet.
- 6
Grate fresh tonka bean over the top.
- 750 ml. cachaça
- ¼ cup Thai tea leaves
- 1
Combine cachaça and Thai tea leaves in a sealable container.
- 2
Allow to infuse, tasting periodically until the Thai tea flavor is pronounced (about 45 minutes).
- 3
Fine strain to remove the tea leaves.
- 4
Bottle and store.
- 2 large stalks lemongrass, about 50–60 g
- 8 oz · 240 ml water
- 1 cup · 200 g sugar
- 1
Trim the lemongrass and cut into roughly 2-inch pieces.
- 2
Bruise each piece a few times with a muddler or the back of a knife to release the oils.
- 3
Add the lemongrass and water to a small saucepan and simmer gently for 5–10 minutes.
- 4
Remove from heat and stir in the sugar until completely dissolved.
- 5
Cover and steep for 1–2 hours.
- 6
Fine strain, bottle, and refrigerate.
anatomyofadrink.com/cocktails/thai-me-down