© photo by Jake Brown

© photo by Jake Brown

Applying traditional Thai flavors to the classic julep recipe makes this drink a rich and funky cooler perfect for watching the ponies (or any other leisurely warm weather activity). Deep sweetness from the coconut palm sugar gets balanced by the zing of ginger and citrus hints from the lemongrass, with Thai rum bringing it all together.

Thai'd Race (makes 1 drink)

  • 1 1/2 oz Phraya Rum (or other lightly age rum like Bacardi Gold)
  • 3/4 oz ginger lemongrass syrup (recipe below)
  • Lime wedge for garnish

In a mixing glass or pint glass with ice add the rum and syrup. Stir 30 times to incorporate.

Strain into a rocks glass or julep cup with crushed ice and garnish with a lime wedge. We like to squeeze the juice from the wedge into the drink to finish, but recommend leaving that up to your guests.

 

Ginger Lemongrass Syrup (makes enough for about 8 drinks)

  • 1 C coconut palm sugar
  • 1 C hot water
  • 2-2 inch pieces fresh lemongrass (well stocked grocery stores will have this along with the other herbs in the produce section)
  • 1 - 2 inch piece of ginger, peeled and chopped

In a saucepan over medium heat add all the ingredients and stir to incorporate the sugar and water. Bring to a boil stirring constantly until the sugar dissolves.

Remove from heat and bring to room temperature. Let it cool in the refrigerator for about an hour before straining out the ginger and lemongrass. If you want it stronger, leave the solids in overnight and add more of either to taste if desired.

Keep in an airtight container in the fridge for up to two weeks.

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