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.
Share This Cocktail!
Absinthe, Club Soda, Cranberry, Dragon Fruit, Honey, Lime, Orange, Passion Fruit, Rum, Simple Syrup, Thyme
The Last Flight of Ancalagon
Absinthe, Coconut, Ginger, Lemon, Passion Fruit, Simple Syrup, Sugar, Tea, Vanilla, Water
Saint Haint
