Bangkok Dangerous
by Dan Sabo, Beverage Manager, Ace Hotel Downtown LA Winner, People’s Choice at Bombay Sapphire Most Imaginative Bartender 2015
Ingredients
- 2 oz. Peanut Butter Washed Bombay Sapphire Gin
- 3/4 oz. Snap Pea-Galangal Syrup
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. Maldon Salted Coconut Cream
- Garnish: 3 Drops Chile Oil, Crushed Mustard & Coriander Seed, 1 Cilantro Leaf
Preparation
- Add all ingredients to a mixing tin, add ice and shake vigorously.
- Double strain into a cocktail glass (we served it in an Acacia bowl).
- Garnish and serve.
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