Phuket Ginger Colada



by Raul Faria

The Phuket Ginger Colada is my entry in this year’s Domaine de Canton Bartender of the Year competition. It is inspired by the use of ginger in Thai cooking along with the combination of sweet, sour and salty, plus the freshness that is also a common strand in Thai food. The spirits I chose reflect these flavors through the Vietnemese baby ginger and Tahitian Vanilla in the Domaine de Canton to the lemongrass and black pepper found in the Bombay Sapphire East to the nutmeg, clove and cinnamon found in the St Elizabeth Allspice Dram. Combine those spirits with fresh Thai green chilies, kaffir lime leaves, coconut milk, pineapple juice, and yuzu. All of that is then topped off with some Bazai Bunny Sparkling Sake which adds body, effervescence and sweetness. If you are looking for an exotic cocktail featuring Thai inspired, Tropical, Southeast Asian flavors then the Phuket Colada is right up your alley. Lets make one!

1) Lets get our tools together; we will need our Boston Shaker, our Hawthorne Strainer,  our Barspoon, a Citrus Press, our Muddler, a Double-Strainer, a 14-16oz collins glass, a jigger with a 1.5 oz, 1 oz and a .5 oz measure. Our shopping list will include Domaine de Canton Ginger Liqueur, Bombay Sapphire East, St Elizabeth Allspice Dram, Bonzai Bunny Sparkling Sake, Kaffir Lime Leaves, Yuzu Fruit, Green Thai Chilies, a Pineapple, Pineapple Juice, Coconut Milk, and Fish Sauce.

2) We can begin by adding our .5 oz of fresh yuzu juice to our mixing glass portion of the Boston Shaker. Yuzu is a citrus fruit that originated in China but is grown primarily in Japan and Korea. It’s full of bright, tart citrus acidity along with a distinct, almost savory, herbal note. Simply slice off the ends of the yuzu, then slice in half and utilizing our citrus press and squeeze the yuzu halves into our jigger. If you plan on making multiple cocktails or wish to utilize our double-strainer to catch any pulp or seeds and squeeze the juice into a separate container for use later. fresh yuzu may be difficult to find but check your international or Asian markets for the fresh stuff first. Bottled yuzu juice should be readily available at specialty markets.

3) Next let’s add our .5 oz of coconut milk to the mixing glass.

4) Add our 4 kaffir lime leaves. Kaffir lime leaves are commonly used in Southeast Asian cuisine and have leaves full of aromatic citrus oil and a distinct “twin leaf” with a matte side and a glossy side. One kaffir lime leaf is actually two individual leaves on one stem. So technically in this recipe you really only need 2 “twin leaves” that equal 4 individual leaves. Check out the pic above for the visual reference.

5) Lets add our green Thai chili pepper (remove the stem and slice in half) to our mixing glass. This pepper is known as the “Birds Eye Pepper” and comes in red, orange or green and any of those will work.

6)  Now we add our 1 oz of pineapple juice and muddle contents.

7) Next we will add our 5-6 dashes of fish sauce. I used Tiparos in this recipe but feel free to use what you prefer. Fish sauce is STRONG. Very strong. So when dashing be very careful not to over do it. We are looking to add just a touch of a savory, umami note to the cocktail.

8) Lets get to the star of the show, or 1.5oz Domaine de Canton Ginger Liqueur. We have discussed this amazing ginger liqueur before and it has been a component to many of our cocktails like the Wild Turkey Ginger Julep and the Mango Tamarindo. We also got to see how it’s been used in cooking with our “Ginger, Its what’s for dinner” article. It’s a Cognac based liqueur made with Vietnamese baby ginger, Tahitian vanilla, Tunisian ginseng and sweetened with Provençal honey.

9) Time to add our 1 oz of Bombay Sapphire East. This gin adds Lemongrass and Black Pepper to the already superb botanical blend found in Bombay Sapphire.

10) Now we will add ice to the mixing glass, shake and double-strain into our iced, chilled 14-16 oz collins glass.

11) Lets add our 2.5 oz of Banzai Bunny Sparkling Sake and give a light stir.

12) Float a barspoon of St Elizabeth Allspice Dram and garnish with a kaffir lime twin leaf and a pineapple wedge. Enjoy 🙂

Check out our video walkthrough and competition submission for the Phuket Ginger Colada on our YouTube channel here.

Phuket Ginger Colada- 4 (or 2 twin leaves) kaffir lime leaves, 1 green Thai chili (Birds Eye Pepper), .5 oz coconut milk, .5 oz yuzu juice, 1 oz pineapple juice, muddle contents, next add 5-6 dashes of fish sauce, 1.5 oz Domaine de Canton Ginger Liqueur, 1 oz Bombay Sapphire East, shake, double-strain into chilled, iced 14-16 oz collins glass, add 2.5 oz of Banzai Bunny Sparkling Sake, quick light stir, float a barspoon of St Elizabeth Allspice Dram, garnish with two kafir leaves and a pineapple wedge.

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