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.
