CRAFT by Under My Host® Issue No. 18 Made in America: Part III | Page 76
W W W. C R A F T BY U M H . C O M
You could do like the Thai do, and enjoy The Drinking Food of Thailand recipes with whiskey or a crisp lager, but if tongue
tingling, culinary-focused concoctions are more your speed, check out these POK POK SOM cocktail and aahaan kap klaem
pairings created for us by POK POK chef and owner Andy Ricker.
Hunny & Pork Ribs Cooked Underwater
Ingredients
1 ½ oz. tequila
1 oz. Honey Som
1 oz. grapefruit juice
1 oz. lime juice garnish
Quarter slice of grapefruit
Safe as Milk & Grilled Chicken/Duck
Liver Skewers
Ingredients
• 1 oz. Turmeric Som
• 1 oz. lime juice
• 5 leaves of fresh mint
• 3 leaves of fresh Thai basil
• soda water
• Tamarind’s characteristic lemony-apricot pucker
laced with allspice and cinnamon
Service tools and preparation
• Mixing tin or glass
• Martini shell
• Strainer
• Chill the martini shell
• Pour all ingredients into a mixing glass with ice
• Shake and strain into the martini shell
• Garnish with a quarter grapefruit slice on the
rim of the shell
Service and tools
• Chimney glass and mixing tin
• Bruise leaves with the back of a bar spoon
in mixing tin
• Add ice, Som, and juice
• Shake well and pour into a chimney glass
• Top with soda water and stir
• Garnish with a lime wheel
• Wonderfully piquant and aromatic with earthy,
citrus notes from Hawaiian turmeric and fresh
ginger
• Prepared with wildflower honey from
eastern Washington
Tamarind Gin Fizz & Fried Peanuts with Makrut Lime Leaves
Ingredients
2 oz. gin
½ oz. Tamarind Som
1 dash Fee Brothers Old Fashion Bitters
3 oz. soda water
Service tools and preparation
• Tall Glass
• Pour first three ingredients into a tall glass with ice
• Top with soda water and stir
WRITING/PHOTO CREDIT: Cori Paige
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