Month: September 2020

rum

Rum Old Fashioned | A 4 Ingredient Classic Cocktail Made with Decadent Demerara Sugar

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This Rum Old Fashioned sweetened with Demerara sugar is the perfect cocktail to sip on chilly nights. It's a timeless classic that seasoned bartenders savor and yet is simple enough for even the most novice of home bartenders to whip up.

This Rum Old Fashioned sweetened with Demerara sugar is the perfect cocktail to sip on chilly nights. It’s a timeless classic that seasoned bartenders savor and yet is simple enough for even the most novice of home bartenders to whip up.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

The Old Fashioned is a classic cocktail and it’s probably surprising that I haven’t posted the recipe here on Girl & Tonic yet. It’s one of those recipes that I have a hard time sitting down to write out because I have so many other recipe ideas swirling around in my head. I’m sure I’ll write it out one day. But for today, we’re gonna be talking about it’s warm & friendly cousin: the Rum Old Fashioned.

As with any cocktail that is spirit-forward, the quality of your rum here will make or break the drink. Normally, I’m all for penny-pinching. I don’t think you have to buy top-shelf alcohol to make a great cocktail. But save your lower-end rums for drinks that use ingredients with stronger flavor profiles, like a Jungle Bird, a Sea Monster, or a Dark & Stormy.

This Rum Old Fashioned sweetened with Demerara sugar is the perfect cocktail to sip on chilly nights. It's a timeless classic that seasoned bartenders savor and yet is simple enough for even the most novice of home bartenders to whip up.

For this Rum Old Fashioned, you’re gonna want to use that nice bottle of golden, aged rum you’ve had stashed away for a while. Or maybe this will be the perfect excuse for you to splurge a little on a good-quality rum at the liquor store. I personally love having a range of spirits on hand for everyday drinks or special occasions.

Now, a traditional Old Fashioned calls for a sugar cube. You can definitely use a sugar cube in a Rum Old Fashioned. However, since we’re going the rum route, it feels too natural to use Demerara sugar. You can make it into a Demerara simple syrup like I did or you can use a teaspoon of it.

If you make the Demerara syrup, you’ll be able to use it in a lot of other cocktails like the classic Mai Tai or the aforementioned Jungle Bird. It’s also incredible in coffee. Demerara sugar has got a great toffee taste to it. You can sub in turbinado sugar, too.

This Rum Old Fashioned sweetened with Demerara sugar is the perfect cocktail to sip on chilly nights. It's a timeless classic that seasoned bartenders savor and yet is simple enough for even the most novice of home bartenders to whip up.

Sometimes it’s tempting to skip the garnish on a cocktail. I’m guilty of it myself. But don’t skip the orange peel in this one. It adds just the right amount of orange essence without overpowering the drink.

It’s also tempting to forego adding bitters to a cocktail, After all, so many recipes just call for 1-3 dashes or drops of them. They make a big difference in any drink, but especially in this one. My friend refers to bitters as “seasoning for cocktails” and she’s right. You *can* skip bitters in a recipe… but it’s like going without seasoning on a chicken breast or french fries. You could… but why?

Plus, a bottle of bitters is inexpensive will last you for years and years. They’re a worthy investment for any home bartender. You can also experiment with other flavors of bitters such as orange bitters, cardamom bitters (I love!), and chocolate bitters. You could even make a Rum Old Fashioned with a couple dashes of chocolate bitters. Mm. Now that sounds nice.

This Rum Old Fashioned sweetened with Demerara sugar is the perfect cocktail to sip on chilly nights. It's a timeless classic that seasoned bartenders savor and yet is simple enough for even the most novice of home bartenders to whip up.

This is also a cocktail that’s made without a cocktail shaker. Traditionally, cocktails that are spirit-forward are mixed and chilled by stirring them in a mixing glass and then straining them into your glass of choice. Here is a really pretty cocktail mixing glass I’ve had my eye on for a while. You can always just use the cup portion of your cocktail shaker. Or just make the drink right in the glass. I won’t tell anyone.

So, what do you prefer: a Rum Old Fashioned or the classic whiskey Old Fashioned? I’d love to hear your preference in the comments!

Ingredients for a Rum Old Fashioned

  • 1 1/2 oz aged rum (good quality)
  • 1/4 oz Demerara syrup or sugar
  • 3-4 dashes of aromatic bitters
  • swatch of orange peel

How to Make a Rum Old Fashioned

Add the rum, Demerara sugar or syrup, and bitters to a mixing glass with ice. Stir well to combine and chill. Strain it over a large ice cube in a lowball glass. Twist the orange peel over the drink in order to release the oils. Place the orange peel in the drink. Enjoy.

Rum Old Fashioned

Print Recipe Pin Recipe
Prep Time 3 mins
Course Drinks
Servings 1

Equipment

  • mixing glass

Ingredients
  

  • 1½ oz aged rum
  • ¼ oz Demerara syrup*
  • 3-4 dashes aromatic bitters
  • 1 orange peel

Instructions
 

  • Add the rum, Demerara sugar or syrup, and bitters to a mixing glass with ice.
  • Stir well to combine and chill.
  • Strain it over a large ice cube in a lowball glass.
  • Twist the orange peel over the drink in order to release the oils. Place the orange peel in the drink. Enjoy.

Notes

*Here’s a super simple recipe for Demerara syrup. Seriously. It’s 2 ingredients and one of them is water.
Keyword aged rum, angostura bitters, bitters, demerara sugar, demerara syrup, orange blossom water, orange peel, rum, rum old fashioned, sugar
The Rum Old Fashioned - Pin for Pinterest - A Classic Cocktail That's Perfect for Fall
whiskey

Cowboy Cure-All | An Easy Fall Cocktail Recipe

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The Cowboy Cure-All is an easy fall cocktail recipe that's bright, warm, and slightly sweet. This recipe was made in collaboration with Death Valley Nails, my favorite nail polish company.

The Cowboy Cure-All is an easy fall cocktail recipe that’s bright, warm, and slightly sweet. This recipe was made in collaboration with Death Valley Nails, my favorite nail polish company.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

If you follow me on Instagram or if you’ve read my Desert Elixir post, you know how much I love Death Valley Nails. Death Valley Nails is a vegan, cruelty-free, and non-toxic nail polish and candle company based out of Fort Worth. Before I say anything more, I’ve gotta let you know that this post is NOT sponsored. I simply love & believe in this company.

I have several bottles of nail polish from DVN and I love them all. They are all 10-free and non-toxic. The colors are also completely unique because DVN sources their own pigments, unlike other companies that use the same pigment sources as one another. This nail polish lasts for dayysss. Even without a topcoat.

The Cowboy Cure-All is an easy fall cocktail recipe that's bright, warm, and slightly sweet. This recipe was made in collaboration with Death Valley Nails, my favorite nail polish company.

Death Valley Nails is most well-known for their nail polishes, but they also sell candles and body glitter.

Their candles are made out of 100% soy wax and come in a hand-poured concrete vessel that can be repurposed once the candle’s been used up. You can check out their custom blended fragrances here. I’ve yet to purchase one of these myself but now that fall has arrived, I can’t think of many things I’d rather do besides sip on my Cowboy Cure-All while a cedar + cardamom candle burns warmly next to me.

Death Valley Nails also makes biodegradable glitter paste. I love how ethical and responsible DVN is. All of their products are responsibly made from ethically-sourced ingredients, and everyone who has a hand in the creation of their products is paid well. You gotta love that.

Are you a DVN fan yet? Now you can see why I’d never need to be sponsored by them– I’ll be singing their praises until my voice gives out. And when that happens I guess I’ll make some posters.

When Death Valley Nails approached me about making a cocktail recipe to put on their fall postcards, I didn’t hesitate for a second. I had previously partnered with them in creating their summer postcard cocktail recipe (you can check out the recipe and the postcard design here) and it was a lot of fun working with both Jenn from DVN and Sara Beth Baca.

This time around, I got to work with Krista Perry. She really brought the vibes of both Death Valley Nails and the Cowboy Cure-All to life in her illustration. I mean… just check it out:

The Cowboy Cure-All is an easy whiskey cocktail created specifically for Death Valley Nails. Artwork designed by Krista Perry.

Isn’t it gorgeous? Super Texan, too. Perfect since Jenn, the founder of DVN , and I are both native Texans. If you order anything from Death Valley Nails in autumn, you’ll receive a postcard with this graphic on the back. It’s perfect for displaying on your fridge, sticking in your recipe card box, or mailing it off to a friend.

The idea behind all the recipes I make for DVN is that they’re accessible for most people and would hopefully be palatable to most people. Feel free to use your favorite type of whiskey for this recipe. I used 100% corn whiskey but this would be great with bourbon or rye, too. You can also add more of the rosemary sage simple syrup if you prefer your drinks on the sweeter side.

The Cowboy Cure-All is an easy fall cocktail recipe that's bright, warm, and slightly sweet. This recipe was made in collaboration with Death Valley Nails, my favorite nail polish company. Baby Blue corn whisky is a great whiskey to use in this easy whiskey cocktail recipe.

Jenn is the one who came up with the name “Cowboy Cure-All” for this cocktail recipe. You can see from the nail polish names that she’s pretty good at naming stuff. Maybe I should ask her to come up with all of Girl & Tonic’s cocktail names. 🤔

Ingredients for the Cowboy Cure-All

How to Make a Cowboy Cure-All

Add lemon juice, sage, and rosemary to a cocktail shaker. Muddle gently with a muddler or wooden spoon. Add the whiskey, rosemary sage simple syrup, and ice to the cocktail shaker. Shake for 10-20 seconds. Strain into a lowball glass filled with a large ice cube. Garnish with additional sage & rosemary.

Cowboy Cure-All

An easy whiskey-based cocktail made with rosemary sage simple syrup.
Print Recipe Pin Recipe
Prep Time 3 mins
Course Drinks
Servings 1

Ingredients
  

  • 2 oz whiskey
  • ½ oz lemon juice, freshly squeezed
  • ¼ oz rosemary sage simple syrup*
  • 1 sprig rosemary
  • 1 sage leaf

Instructions
 

  • Add lemon juice, sage, and rosemary to a cocktail shaker. Muddle gently with a muddler or wooden spoon.
  • Add the whiskey, rosemary sage simple syrup, and ice to the cocktail shaker. Shake for 10-20 seconds.
  • Strain into a lowball glass filled with a large ice cube.
  • Garnish with additional sage & rosemary.

Notes

*Learn how to make the rosemary sage simple syrup here. It’s easy. Promise.
Keyword beet simple syrup, lemon juice, rosemary, rosemary sage simple syrup, sage, whiskey, whisky
simple syrup

Rosemary Sage Simple Syrup

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This rosemary sage simple syrup recipe is an easy way to add some herbal warmth to your favorite cocktails. Simply use it in place of traditional simple syrup to put your own fall spin on a classic cocktail.

This rosemary sage simple syrup recipe is an easy way to add some herbal warmth to your favorite cocktails. Simply use it in place of traditional simple syrup to put your own fall spin on a classic cocktail.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

I mentioned in my last post that one of the easiest ways to put your own twist on a cocktail recipe is to switch out the simple syrup.

Seriously, once you master making your own simple syrups, the sky’s the limit for your cocktail concoctions.

I created this rosemary sage simple syrup specifically to use in the Cowboy Cure-All, but I think it would bring some amazing autumnal warmth to classics like the Gimlet and the Lemon Drop.

When it comes to making simple syrups, I prefer to make it in smaller batches so that I’m able to use it all up before it goes bad. Most simple syrups last 2-4 weeks in the fridge but you can also add a splash of vodka to them to help them last a little longer.

I’ve always got several different simple syrups hanging out in the door of my refrigerator. Jars like these make it easy to store them all.

If you’re looking for some more simple syrup recipe ideas, check out these 6 recipes, ginger simple syrup, jalapeño basil simple syrup, & cherry pit simple syrup.

Ingredients for Rosemary Sage Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 5-7 sages leaves
  • 2-3 sprigs of rosemary

How to Make Rosemary Sage Simple Syrup

Add sugar and water to a small saucepan. Heat until the sugar is dissolved. Remove from heat. Add the sage and rosemary. Allow the herbs to steep for 15-20 minutes. Once the syrup is cool, pour the syrup into a small, lidded container. You can remove the herbs from the syrup or leave them in for added flavor. The syrup should keep for about 2 weeks in the fridge.

Rosemary Sage Simple Syrup

This rosemary sage simple syrup recipe is an easy way to add some herbal warmth to your favorite cocktails. Simply use it in place of traditional simple syrup to put your own fall spin on a classic cocktail.
Print Recipe Pin Recipe
Cook Time 3 mins
Course Drinks
Servings 4 oz

Equipment

  • small saucepan

Ingredients
  

  • ½ cup sugar
  • ½ cup water
  • 5-7 leaves sage
  • 2-3 sprigs rosemary

Instructions
 

  • Add sugar and water to a small saucepan. Heat until the sugar is dissolved. Remove from heat.
  • Add the sage and rosemary. Allow the herbs to steep for 15-20 minutes.
  • Once the syrup is cool, pour the syrup into a small, lidded container. You can remove the herbs from the syrup or leave them in for added flavor.

Notes

The syrup should keep for about 2 weeks in the fridge.
Keyword rosemary, rosemary sage simple syrup, sage, simple syrup
gin

Hibiscus Negroni | A Vibrant Spin on a Bitter Classic Cocktail

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The Hibiscus Negroni is a sweeter riff on the Negroni, a classic cocktail known for its bitter bite. The hibiscus syrup made by SimplyGala makes it easy to incorporate the hallmark flavor of hibiscus without the fuss of having to make it yourself.

The Hibiscus Negroni is a sweet, floral riff on the Negroni, a classic cocktail known for its bitter bite. The hibiscus syrup made by SimplyGala makes it easy to incorporate the hallmark flavor of hibiscus without the fuss of having to make it yourself.

This post is sponsored by SimplyGala. All opinions are my own.

Y’all know that my passion is to get you (yes you, dear reader) hyped about making cocktails at home. I definitely want you to make *my* drink recipes but I also really want you to try your hand at coming up with your own. Perhaps you’ve already read through my Cocktails 101 post and my 5 Tips for Making Cocktails at Home but you’re still hesitant to actually start experimenting on your own. I get it. I feel ya. No one wants to waste precious ounces of alcohol in a mystery recipe that could end up tasting nasty.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

One of the easiest ways to start experimenting with cocktail recipes is by exploring the wide world of syrups. If you’re not comfortable trying to come up with a totally new recipe, just put your own spin on a classic by adding a flavored simple syrup. I’ve got several recipes on this blog for ones you can make yourself (you can browse them all here), but my friends over at SimplyGala have several flavors that you can purchase.

I recently discovered SimplyGala syrups and am so glad I did. I make a lot of my own simple syrups for two reasons: 1) I’m picky about ingredients, and 2) I’m pretty frugal. SimplyGala syrups are the answer to my penny-pinching, artificial-flavor-spurning prayers. They have a wide range of flavors at affordable prices with 0 bad ingredients. I recently made a passion fruit Paloma recipe using their passion fruit syrup and woo-wee, it was goo-ood. You can check out that post to learn more about SimplyGala as a company, too.

SimplyGala sent me their hibiscus syrup and I was easy to try it. My first thought was to use it in a Gin Campari Sour. But then I remembered that this week is Negroni Week.

The Hibiscus Negroni is a sweeter riff on the Negroni, a classic cocktail known for its bitter bite. The hibiscus syrup made by SimplyGala makes it easy to incorporate the hallmark flavor of hibiscus without the fuss of having to make it yourself.

Negroni Week was instituted in 2013 by Imbibe Magazine and Campari as a way to raise money for charities. This year, though, all the funds raised will go towards supporting our friends in the hospitality and restaurant industries. So many bars and restaurants are really hurting due to new COVID rules and restrictions and now we have an easy opportunity to help them. You can read more about #negroniweek and donate by clicking here.

What is a Negroni though? It’s a classic cocktail made with 3 ingredients: gin, Campari, and sweet vermouth. I’d go as far as to say that it’s the most polarizing cocktail out there. You either hate ’em or love ’em. I fell in the first category for a long time until I taught myself how to like Campari (you can check out this post to read more about how I did that). A Negroni is still not my preferred way to enjoy Campari… but this Hibiscus Negroni has changed my tune.

Negronis are loved/detested because they’re incredibly bitter. I wanted to balance this flavor and thought that hibiscus syrup would be a great way to do that. If you’ve never tried hibiscus before, it’s got a tart, almost cranberry-like flavor. Using it in syrup form means I could also introduce some needed sweetness to the classic drink. The Hibiscus Negroni still has the signature bitter notes of a traditional Negroni but it’s offset a bit by the tartness and sweetness of the hibiscus syrup. I’m a fan.

One thing I love about SimplyGala’s hibiscus syrup is that there are only 3 ingredients: pure cane sugar + water + hibiscus flowers. No artificial colors, artificial flavors, chemicals, or preservatives. Unfortunately, that can’t be said about other hibiscus syrups out there on the market.

The Hibiscus Negroni is a sweeter riff on the Negroni, a classic cocktail known for its bitter bite. The hibiscus syrup made by SimplyGala makes it easy to incorporate the hallmark flavor of hibiscus without the fuss of having to make it yourself.

Just browse all the different SimplyGala syrup options— they’re sure to inspire many of your own cocktail creations. If you’re wanting some recipe inspo for your new syrups, check out these 17 easy cocktail recipes that can easily be altered by changing the syrup flavor. Who knows, this time next month I could be reading your new cocktail blog.

If you’ve previously scorned Negronis, give this one a try and tag me on Instagram!

The Hibiscus Negroni is a sweeter riff on the Negroni, a classic cocktail known for its bitter bite. The hibiscus syrup made by SimplyGala makes it easy to incorporate the hallmark flavor of hibiscus without the fuss of having to make it yourself.

Ingredients for a Hibiscus Negroni

  • 1 oz gin
  • 1 oz Campari
  • 1/2 oz sweet vermouth
  • 1/2 oz SimplyGala’s hibiscus syrup

How to Make a Hibiscus Negroni

Add all ingredients to a mixing glass with a couple large ice cubes. Stir to incorporate. Strain into a lowball glass filled with a large ice cube. Garnish with a lemon peel.

The Hibiscus Negroni is a sweeter riff on the Negroni, a classic cocktail known for its bitter bite. The hibiscus syrup made by SimplyGala makes it easy to incorporate the hallmark flavor of hibiscus without the fuss of having to make it yourself.



sake

Aroi Mak Mak | A Delicious Lemongrass & Coconut Milk Sake Cocktail

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The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you're needing an escape, the Aroi Mak Mak will take you there.

The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you’re needing an escape, the Aroi Mak Mak will take you there.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

“Aroi mak mak” means “very, very delicious” in Thai; a fitting name for this lemongrass and coconut milk sake cocktail if I do say so myself. I worked at a Thai and sushi restaurant throughout high school and picked up a few phrases here and there. “Aroi mak” is one phrase almost guaranteed to be heard in a Thai restaurant.

I really enjoyed my time as a waitress. I’ve found that a lot of other people who’ve spent time in the restaurant industry detested it. But I loved it. I think a lot of the reason I had such a positive experience is that the restaurant was family-owned. And if you were employed there, you were part of the family. We had huge feasts anytime someone had a birthday. And no matter what, I always knew that my manager and the owners had my back.

Another reason I loved my years as a waitress at that restaurant is because of the FOOD. Every night I could order [almost] anything on the menu to eat there or take home. Sometimes the owners would even make special dishes that weren’t on the menu. Those were my favorite nights. I could also drink Thai iced tea whenever I wanted. Ughhh just inject that stuff into my veinnssss because I love it so much. One day I *will* make a boozy Thai tea cocktail. Mark my words.

The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you're needing an escape, the Aroi Mak Mak will take you there.

Working at the Thai restaurant made me develop a deep love for Southeast Asian cuisine. The flavors are so bright and fresh. Tangy lemongrass… creamy coconut milk, bright lime and cilantro… I could eat Thai food every day for the rest of my life and never get tired of it. I also love the taste of Thai chilis. Even though the “medium” spicy rating on a Thai dish is enough to melt a hole in the table, the flavor is SO DANG GOOD. Gimme Thai chilis over jalapeños any day. One day I’ll make a cocktail with those, too.

It may be September but here in TX, it’s still pretty hot. I was wanting to make a cocktail with a lower ABV that was bright and fresh. Sake immediately came to mind. Then I realized I’ve yet to post a cocktail recipe made with sake. I typically enjoy sake on its own– it’s got such a subtle complexity and richness that I love to savor. But the more I thought about it, the more I wanted to challenge myself to mix a drink with this delicate alcohol.

The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you're needing an escape, the Aroi Mak Mak will take you there.

What is sake, though? Sometimes spelled saké, it’s a fermented alcoholic beverage made from rice. It’s Japan’s signature alcohol and is sometimes referred to as rice wine. That’s a bit misleading, though; it’s more similar to beer than wine, due to the brewing process. It’s been around for centuries (think 8th century & maybe even earlier) and can be enjoyed hot or cold.

Typically, the lower quality the sake is, the warmer you want to serve it. However, it comes down to personal preference. If I’m gonna enjoy it with a meal, I love drinking it warm. The heat awakens the aroma and highlights the savory notes. And yes, I do also love the little cup and pitcher they’re served in when you order it warm. Not gonna lie.

Sake’s flavor is pretty light and delicate. I wanted to make sure I didn’t mask it by adding competing flavors. This is what brought me to Southeast Asian cuisine. Those dishes really know how to balance softer flavors with bolder ones.

I’m pleased with how the Aroi Mak Mak recipe turned out. It’s light and bright and refreshing. And drinkable. Super drinkable. But since most of the alcohol in this cocktail recipe is sake, you don’t have to worry about what might happen if you drink it *too* fast.

The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you're needing an escape, the Aroi Mak Mak will take you there.

While family-owned restaurants are fresh on my mind, be sure to support your local bars & restaurants in these COVID times. In fact, go ahead and order some green curry or pad kee mao from your local Thai restaurant. They’d both pair nicely with this cocktail.

Ingredients for an Aroi Mak Mak – Lemongrass and Coconut Milk Sake Cocktail

  • 1 1/2 oz sake
  • 1/2 oz lemongrass-infused vodka*
  • 3/4 oz cucumber juice
  • 1/2 oz ginger-lemongrass simple syrup**
  • 1/2 oz full-fat coconut milk (canned will lend a richer taste but from a carton will work, too)
  • 2 inches of lemongrass, chopped into smaller pieces

*Add 2 oz of vodka to a small mason jar. Dice about 2 inches of lemongrass and add to the vodka. Allow the vodka to infuse for 24-72 hours. Once the vodka has reached the level of lemongrassiness that you want, remove the lemongrass. Store in an airtight container until ready for use. Should keep for months.

**To make the ginger-lemongrass simple syrup, follow the directions in the ginger simple syrup post and add 2 inches of chopped lemongrass in with the ginger.

How to Make an Aroi Mak Mak – Lemongrass and Coconut Milk Sake Cocktail

Add the vodka and fresh lemongrass pieces to a mixing glass. Muddle well with a muddler (I mean really smash the stuff). Add in the sake, cucumber juice, coconut milk, ginger-lemongrass simple syrup, and ice. Stir well to combine. Strain into a lowball glass that’s been filled with ice. Garnish with additional cucumber or lemongrass.

Aroi Mak Mak

A cocktail inspired by the delicious flavors found in Thai cuisine. The delicate flavor of sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you're needing an escape, the Aroi Mak Mak will take you there.
Print Recipe Pin Recipe
Prep Time 5 mins
Course Drinks
Cuisine American, Japanese, Thai
Servings 1

Equipment

  • cocktail mixing glass & strainer

Ingredients
  

  • 1½ oz sake
  • ½ oz lemongrass-infused vodka*
  • ¾ oz cucumber juice
  • ½ oz ginger-lemongrass simple syrup**
  • ½ oz full-fat coconut milk
  • 2 inches fresh lemongrass, roughly chopped

Instructions
 

  • Add the vodka and fresh lemongrass pieces to a mixing glass.
  • Muddle well with a muddler (really smash the stuff).
  • Add in the sake, cucumber juice, coconut milk, ginger-lemongrass simple syrup, and ice.
  • Stir well to combine.
  • Strain into a lowball glass that's been filled with ice.
  • Garnish with additional cucumber or lemongrass.

Notes

*Add 2 oz of vodka to a small mason jar. Dice about 2 inches of lemongrass and add to the vodka. Allow the vodka to infuse for 24-72 hours. Once the vodka has reached the level of lemongrassiness that you want, remove the lemongrass. Store in an airtight container until ready for use. Should keep for months.
**To make the ginger-lemongrass simple syrup, follow the directions in the ginger simple syrup post and add 2 inches of chopped lemongrass in with the ginger.
Keyword coconut milk, cucumber, ginger, ginger-lemongrass simple syrup, lemongrass, lemongrass-infused vodka, sake
The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you're needing an escape, the Aroi Mak Mak will take you there.