Tom Yum Collins

Bradley Johnson

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Tom Yum Collins

I go crazy for Thai flavors like lemongrass, kaffir lime leaf, ginger and chilis. The secret to this is the tom yum syrup. I combined fresh chopped ginger, galangal, kaffir lime leaf, lemon grass, small Thai chilis and coconut water with simple syrup, cooked at 130 degrees in an immersion circulator for an hour. Strain and enjoy.


1½ oz Batavia Arrack 

1 oz Hendricks Midsummer Solstice gin 

1 oz Tom Yum syrup (see the video for a demonstration)

3 drops L’apothicaire Mystérieux Szechuan bitters 

Top with Coconut La Croix


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