Source: https://www.tiktok.com/t/ZTSDCWXuR/
Author: The Apartment Bar NYC
This drink was inspired by a recent trip to Vietnam and some of the lovely flavors I found there in both the food and beverage scene. Two of those flavors that I incorporated for this drink, makrut lime and lemongrass, utilize the rapid infusion technique in an iSi whipper. For the makrut lime, I made an herb tincture following the recipe in Tropical Standards by Garret Richard and Ben Schafer. This recipe really captures the essence of the lime leaves, and allows you to easily incorporate that flavor into your cocktails. I will definitely be using this stuff all the time! For the lemongrass, I made a rapid infused spirit following the Liquid Intelligence for lemongrass vodka recipe by Dave Arnold, but substituting vodka for a local Vietnamese agricole-style rum called Right Rum, which was my favorite of all the Vietnamese rums I tried on my trip. The lemongrass infuses the rum with a lovely, floral citrus flavor. You can of course substitute with another white agricole for a similar result. The other ingredients also pay homage to things you would find in a Vietnamese kitchen, such as coconut, mint, and lime juice. All of these ingredients combine to make a very fresh, herbal, creamy and vaguely colada like drink. I was really proud of this one, and I hope you give it a try!
Recipe:
Method:
1. Combine all ingredients in a cocktail shaker tin
2. Add ice
3. Shake for 8-10 seconds
4. Fill a cocktail glass with crushed ice
5. Strain the cocktail over the crushed ice
6. Garnish
Cheers!
# Makrut Lime Tincture (credit to Garret Richard)
Blend 2½ oz makrut lime and 16⅔ oz neutral grain spirit and put into an iSi whipper. Charge with two nitrogen canisters, shake, and let infuse for 10 minutes. Vent rapidly and let rest for an additional 10 minutes before straining and bottling. Will last indefinitely.
# Lemongrass-infused Rum Agricole (credit to Dave Arnold)
Place 6 oz fresh lemongrass and 10 oz rum into an iSi whipper. Charge with two nitrogen canisters, shake, and let infuse for 2 minutes. Vent rapidly and let rest for an additional 10 minutes before straining and bottling. Use within 2-days.