This is not a recipe for the kids. This is a spicy, sweet and intoxicating cocktail infused with the flavors of Thai cooking, hence the name The Spicy Thai!
I love experimenting with herbal infusions in cocktails, and this is my latest experiment. The Blue Spice Basil and Key Lime Mojito is a refreshing rum based drink, while the Limoncello-Lemon Verbena Cocktail is a smooth citrusy libation.
They key to all of these cocktails is an herb infused sugar syrup. My little organic garden inspired this flavor combination. My lemongrass was huge and blocking the sun for other plants, so I needed to trim it. My serrano chile plant was heavy with ripe fruits, ready to be picked. I could have made a Thai chile paste or entree, but a cocktail seemed so much better.
Food makes me happy . . . but cocktails make me happier.
Don’t you love that stirrer? That is actually a pice of sugarcane, so it not only moves the liquid around it flavors it too. I received a sample of these from Frieda’s Produce and love them. Check your local markets for them, and don’t be afraid to request that your produce manager order them for you.
The Spicy Thai
- 1 cup water
- 1 cup granulated sugar
- 2 Serrano chile peppers, sliced
- 2 4-5 inch lemongrass stalks, sliced
- 2 ounces lemongrass-chile simple syrup
- 1½ ounces vodka
- 1 teaspoon key lime juice
- tonic water
- In a small saucepan over high heat bring the water and sugar just to a boil.
- Reduce the heat to low, and simmer the syrup for about 5 minutes.
- Remove the syrup from the heat, add the sliced chiles and lemongrass.
- Let the syrup cool completely, then strain out the chiles and lemongrass.
- Place in the refrigerator to chill until ready to use.
- In a tall glass filled with ice, pour 2 ounces of the lemongrass-chile simple syrup, 1½ ounces vodka and 1 teaspoon key lime juice.
- Add tonic to fill the glass, stir gently to mix.
- Enjoy responsibly.
There will be enough syrup for multiple cocktails. You can keep unused syrup in the refrigerator for about a week.
Forget sriracha! My condiment of choice is Thai sweet chile sauce. I dip my fries in it, put it on fried chicken, maybe a drizzle a bit in a bowl of wonton soup. It must be that satisfying combination of sweetness, followed closely by heat that tantalizes my tastebuds so.
Recently I harvested a bunch of Serrano and Jalapeno chile peppers from my little organic garden. I love spicy foods, but my six year old’s spice palate has yet to develop. I gave some to my neighbor for use in an upcoming dinner party, but I had a good amount of chiles left. I decided to try making my favorite condiment.
And it was so stinking easy!
I not only like the heat from chiles, but the flavor. Each chile pepper has its own personality, so I decided to slice the chiles instead of chopping them. This allows for a distinct chile pop of flavor when you bite into a slice. The little chunks of garlic lend their own deep flavor to the mix.
If you do not want your sauce too hot, seed the chiles and remove the veins before chopping.
This sauce will keep for a month or more in your refrigerator. But I bet it won’t last that long.
Recipe: Thai Sweet Chile Sauce
- 1/2 cup sliced hot chile peppers
- 6 cloves garlic, chopped
- 1 cup raw sugar
- 3/4 cup rice wine vinegar
- 3/4 cup water
- 1/2 teaspoon fish sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a medium saucepan over medium high heat, stir together chile peppers, garlic, sugar, vinegar, water and fish sauce.
- Bring the mixture to a boil, reduce to a simmer.
- Cook the sauce for about 7-10 minutes, or until the sauce is slightly thickened and the chiles and garlic have softened.
- In a small bowl mix the cornstarch and cold water to make a slurry.
- Slowly stir in the slurry until it is completely incorporated.
- Simmer the sauce for another minute or two, then remove from the heat.
- Let the sauce cool before storing it in a clean glass jar or bottle.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Copyright © Cheryl D Lee.