Skip to main content
You are the owner of this article.
You have permission to edit this article.
Edit
Thai Coconut Milk Punch

Thai Coconut Milk Punch

Thai Coconut Milk Punch

In this cocktail, flavors from the Thai pantry and a Bahamian staple called Sky Juice are mashed together.

In this cocktail, flavors from the Thai pantry and a Bahamian staple called Sky Juice are mashed together. A homemade coconut milk mixture chock-full of distinctive ingredients, herbaceous gin and a dash of absinthe harmonize with an array of spice and heat from fresh ginger, citrus, earthy pandan and lemongrass. These ingredients can be found at most well-stocked Asian and international markets.

Serves | 1 |

Thai Coconut Milk (Yields 15 ounces)

  • 1 12-oz can unsweetened coconut milk
  • 1 4-inch piece lemongrass
  • 2 Tbsp pandan leaves (or 1 tsp pandan extract)
  • 1 ½-inch piece ginger, peeled
  • 4 oz sugar
  • 1 tsp kosher salt
  • zest of 1 lime

Thai Coconut Milk Punch

  • 3 oz Thai Coconut Milk (recipe follows)
  • 1½ oz gin
  • 1 tsp absinthe or Herbsaint
  • lime zest, for garnish
  • Thai basil leaf, for garnish
  • lemongrass stalk, for garnish

| Preparation – Thai Coconut Milk | Add all ingredients to a blender; blend until sugar has dissolved and mixture is fully pulverized. Fine strain, twice if needed. Store in refrigerator for up to one week.

| Preparation – Thai Coconut Milk Punch | Add coconut milk and gin to a shaker with ice. Shake briefly, enough to chill and slightly dilute cocktail. Add absinthe to a chilled coupe glass, small bowl or other serving vessel and swirl it around to coat all sides; discard excess. Strain cocktail into serving vessel and sprinkle with lime zest. Lightly press basil with fingers to release oils, place on top of cocktail and serve with a stalk of lemongrass.

Feast

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular