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
- Add milk to a large glass bowl and set aside.
- Mix remaining ingredients into a pitcher.
- Slowly pour mixture into the milk and gently stir until it curdles.
- Let sit for 1 hour in refrigerator.
- Strain through a nut milk bag or cheese cloth to collect the curds.
- Strain a second time through the curds, taking care not to disturb them.
- Strain through a coffee filter, then store in a sealed bottle in the fridge.
- Serve in a chilled rocks glass over large ice cube.
*Galangal & Kaffir Lime Leaf Infused Wódka Vodka
- Coarse chop a half fist sized galangal root and put that along with 8 kaffir lime leaves into a mason jar.
- Fill jar with 1L Wodka Vodka and let sit in a cool dark place for 5-7 days.
- Strain and pour Vodka back into a bottle and store.
- 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
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).