Tom Kyu Gai
The rare cocktail that is best warm, with the blend of cilantro, chili oil, and the botanicals in the gin fusing for an exotic experience.
Build
| Bombay dry gin | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| Soup Batch | 3 oz90 ml2 oz60 ml4 oz120 ml5 oz150 ml6 oz175 ml |
| Cilantro Foam | 1 bar spoon5 ml |
| fresh cilantro leaf | 1 |
| dehydrated lime slice | 1 |
| chili oil | 5 to 7 drops |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place 135 oz. unsweetened coconut milk, 15 cups coconut water, 2 ¾ cups freshly pressed galangal juice, 1 ¾ cups galangal root debris (left from juicing, wrapped in cheesecloth), 1 ¼ cups thinly sliced lemongrass, 1 ¼ cups chicken broth, 1 tablespoon kosher salt, 1 tablespoon kaffir lime leaves, and 2 ¾ cups scallion syrup in a saucepan and bring to a boil. Simmer for 1 hour, remove the pan from heat, and let it cool before using or storing.
Place 1 tablespoon sucrose esters and ¾ cup Cilantro Water in a bowl and whisk with electric milk frother until foamy.
Method
- Put the gin, lime juice, and Soup Batch in the porcelain bowl and stir to combine.
- Top with the Cilantro Foam, cilantro leaf, dehydrated lime slice, and chili oil.
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