Our Bangkok Firecracker Martini
This is one of our most popular cocktails at the restaurant, and while I’ve shared some testing I’ve done with new liqueurs I figured it was time to share something that I know works. I’ve written this recipe down for dozens of customers, so I know it’s loved, but keep in mind that when I say that it works I mean that it will appeal to a very specific type of person. You’ve gotta love heat, and you’ve gotta love Thai Basil. If that sounds like you then this is your drink.
There’s no way to control the heat from the Thai chili’s as even at the restaurant the batches we get differ drastically from week to week. Aside from the heat level though, the Thai chili has a beautiful floral taste and when paired with the lemon and touch of simple syrup it makes for a surprisingly refreshing drink.
makes 1 martini
– 2 Thai chili peppers (bird’s eye chili)
– 10-12 Thai Basil leaves
– 3 oz. Vodka (at the restaurant we use Citron, but a basic one works too)
– 1/2 lemon, juiced
– Simple syrup to taste (start with about 2-3 tsp)
Muddle the Thai chili peppers and the Thai Basil, then add the simple syrup and lemon juice. Shake over ice and strain into a chilled martini glass.
Note: The simple syrup isn’t meant to make this sweet, but really to balance the heat and the citrus. The great part is that you can add as much as you’d like so start with a few teaspoons and go up from there. You really can’t go wrong. Cheers!
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