Same Same But Different

Recipe by Cody Zimmerman


  • 2 oz. Galangal & Kaffir Lime Leaf Infused Wódka Vodka*
  • 1 oz. Lime Juice
  • .5 oz. Lemongrass Syrup**
  • .5oz Lychee Puree (The Perfect Puree Brand)
  • .5oz Coconut Water
  • 5 dashes Bitter Queen’s “Bangkok Betty Thai Spice Bitters”

*Coconut Milk Wash Entire Cocktail

Preparation: Pour 4 oz. of finished cocktail over a large ice cube in a rocks glass, garnish with a kaffir lime leaf, lemongrass outer stalk, and coconut shavings. Enjoy!

*Coconut Milk Wash


  • 2 Cups Galangal & Kaffir Lime Leaf Infused Wódka Vodka*
  • 1 cup Lime Juice
  • 1/2 cup Lemongrass Syrup**
  • 1/2 cup Lychee Puree (The Perfect Puree Brand)
  • 1/2 Cup Coconut Water
  • 1.5 oz Bitter Queen’s “Bangkok Betty Thai Spice Bitters”
  • 1/2 cup Whole Milk
  • 1/2 cup Coconut Milk
  1. Add milk to a large glass bowl and set aside.
  2. Mix remaining ingredients into a pitcher.
  3. Slowly pour mixture into the milk and gently stir until it curdles.
  4. Let sit for 1 hour in refrigerator.
  5. Strain through a nut milk bag or cheese cloth to collect the curds.
  6. Strain a second time through the curds, taking care not to disturb them.
  7. Strain through a coffee filter, then store in a sealed bottle in the fridge.
  8. Serve in a chilled rocks glass over large ice cube.

*Galangal & Kaffir Lime Leaf Infused Wódka Vodka

  1. Coarse chop a half fist sized galangal root and put that along with 8 kaffir lime leaves into a mason jar.
  2. Fill jar with 1L Wodka Vodka and let sit in a cool dark place for 5-7 days.
  3. Strain and pour Vodka back into a bottle and store.

**Lemongrass Syrup


  • 10 stalks of Lemongrass
  • 1 cup of Water
  • 1 cup of Sugar


  • Cut up the stalks of lemongrass (short enough to fit the pot you will be using) and pound them a bit to release their flavor.
  • Place them in a pot.
  • Pour the sugar and water into the pot and stir on medium heat until sugar dissolves.
  • Bring to simmer and then turn off the heat.
  • Leave pot on stovetop to steep and cool for 4 Hours.
  • Once cool, strain out the lemongrass and store the syrup in an airtight container.

Garnish: Lemongrass Stalk, Kaffir Lime Leaf, & Coconut Shavings

Glassware: Rocks Glass

Cocktail Inspiration:

Living in Thailand inspired me to make this cocktail. I lived in Chiang Mai for 2 years teaching English and that experience really stuck with me. Traveling is a big part of what got me into bartending. I love the flavors of that country and every time I make Thai food it brings me back in a truly visceral way. I wanted to put all of those flavors and feelings into a cocktail. I stumbled upon Bitter Queen’s Bangkok Betty Bitters and when I tasted it I knew that it would really bring together all of my ideas for a Thai inspired cocktail. Its sweet, spicy, herbal, strong, and soft all at the same time. Here’s to Thailand! Chon Kaew! (Lets Drink/Cheers).