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Infused Tom Kha Kai cocktail

Cocktail based on the well-known soup made with curry and coconut.

An interesting combination in the cocktail with an infusion of curry including kaffir leaf and lemongrass. Combined with mezcal and coconut liqueur.

 

Chef's tips

  • I prefer to infuse in vacuum bags. This way, no flavors are lost and the flavors truly come together!
  • I make the infusions highly flavorful (more so than in my dishes), so the base is strong and my colleague at the bar can ‘build’ on it with his additions.
  • I heat the infusions sous-vide to 80˚C. Depending on the composition, I let it infuse for 30 minutes to 1 hour.
  • After infusing, let it ‘mature’ in the refrigerator for at least 12 hours to achieve a powerful infusion. After this, I strain the mixture and pass it through a muslin cloth. Bring in bottles to the bar so it can be used easily.
  • Thanks to their full flavor, the infusions are also perfect for non-alcoholic creations

Bartender's tips

  • I talk with the chef, watch and taste along. Together we determine the base for the infusion.
  • Ask in the kitchen which flavors they like to combine. I take these flavor combinations from my range of spirits, syrups, and non-alcoholic spirits.
  • I always try to come up with a suitable garnish that enhances the flavor of the cocktail.
  • Depending on the base of the infusion, I choose the technique, for example shaking or blending.
  • I put the ‘infused cocktails’ on the menu with the names of the dish or the flavor. This piques the guests’ interest, as it is not obvious.

Ingredients

1units.itemslemongrass stalk
1lWater
50gTom kha kai curry paste
50gcondensed coconut
25gfresh galangal
50gAgave syrup
3units.itemsfresh kaffir lime leaves
15gCoconut chips
100gLemongrass syrup

20mlmezcal
80mltom kha kai infusion
20mlFresh lime juice
Coconut chips
chili pepper
dried lime
30mlEl Picu coconut liqueur
Coconut cream 24%

Preparation

  1. Bruise the lemongrass and cut it into pieces.
  2. In a pan with a little oil, heat the curry paste together with the lemongrass and the sliced galangal.
  3. Add the condensed coconut milk and mix.
  4. Remove from the heat.
  5. Add water, lemongrass syrup, and agave syrup.
  6. Transfer this mixture to a vacuum bag and add the coconut chips and kaffir lime leaf.
  7. Vacuum seal and let the mixture infuse in a water bath at 80°C 

  1. Put the Tom Kha Kai infusion, mezcal, lime juice, and coconut liqueur in a cocktail shaker and shake with ice.
  2. Fine strain into a glass.
  3. Put coconut cream in a siphon and charge with two cartridges.
  4. Pipe this onto the cocktail.
  5. Garnish the cocktail with coconut chips, a chili pepper, and dried lime.