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Thai Paloma  
Thai Paloma

2 oz silver tequila
1 oz sugared and charred  ruby red grapefruit
5 basil leaves
Splash syrup for muddling
Club soda
5 drops The Bitter End Thai bitters

Section the grapefruit and coat the fruit with raw sugar. Put the sugared fruit in a hot cast-iron pan and char slightly to carmelize the fruit. Put in in the fridge to chill.

Put the basil and a small splash of simple syrup in half of a boston shaker and muddle gently. Squeeze one ounce of grapefruit juice into the shaker. Add the tequila and bitters.

Add ice and shake. Double strain into a chilled cocktail or coupe glass. Top with a splash of club soda.

Garnish with a skewered basil leaf and candied ginger.

thanks to Josh Craft for the inspiration
 

 

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