Lemongrass Lychee Martini. Photo by cpurrin1

On the hunt for some cocktail recipes with Southeast Asian flavors? Look no further.
Thai Martini

This catch-all South East Asian cocktail is part of a growing list of alternative martinis.

10 ounces of Hangar One Kaffir Lime vodka
4 ounces of chilled lemon grass tea
2 tablespoons fresh lemon juice
1 small chunk of fresh ginger, peeled
4 sprigs of fresh lemon grass
4 thinly sliced, small pieces of fresh ginger

Pour all of the liquid ingredients into a shaker 3/4 full of cracked ice. Shake for one minute, then let stand for a full minute. Rub the piece of ginger around the inside of the bowls of four frozen martini glasses. Strain the martini into the glasses. Garnish each glass with a spring of lemon grass and one thin slice of ginger .

This one’s going to take you back to some of your favorite places in Thailand.

Courtesy of www.kalamazoogourmet.com

Lemongrass Lychee Martini

This recipe calls for canned lychee juice. You might get creative and try soaking some fresh ones with sugar and water, instead.

Lemon Grass Simple Syrup:
1 cup sugar
1 cup water
4 stalks lemongrass, cut into thirds

Thai Chili Martini. Photo by urbanmixer

For each Lemon Grass Lychee Martini:
2 ounces vodka
1 ounce Lemon Grass Simple Syrup
1 ounce lychee juice (from canned lychees)
1 lemon wedge
1 lemon twist

For Simple Syrup, mix sugar, water and lemon grass pieces in small saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes or until sugar is completely dissolved. Refrigerate 2 hours. Strain. Cover and refrigerate until ready to use. (This makes enough simple syrup for 8 martinis.)

For each Martini, fill cocktail shaker half full with cracked ice. Add vodka, simple syrup and lychee juice; shake until well mixed and chilled. Strain into martini glass. Squeeze juice from lemon wedge into martini. Rub lemon twist around rim of glass, then drop into martini.

Courtesy of www.foodreference.com

Chili Martini Cocktail Recipe

A sweet cocktail that supplies a strong kick.

Lemongrass Mojito. Photo by foodnut

1 chili, Thai ( or more to your heat preference)
1.5 oz vodka
2 oz peach or nectarine juice
1/2 oz simple syrup

Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and Vodka. Drain liquid in shaker and then add fruit juice. Shake well with ice. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim .

Courtesy of www.whiteonricecouple.com

Lemongrass Mojito

The Southeast meets Cuba:

4 sprigs mint
15mL sugar syrup
45mL white rum
1/2 cup ice cubes
1 stick lemongrass
1 muddler
1 cocktail shaker
150mL soda water

Halve the lemongrass stick widthways, finely chop bottom half and muddle with mint and sugar syrup in cocktail shaker. Add rum and ice, shake vigorously, pour all into suitable glass, top with soda water. Using the back of the knife, crush cut end of remaining half of lemongrass and garnish drink with it, crushed end inside the glass.

Courtesy of www.cocktailmaking.co.uk

Infused Chili Vodka

There’s no need to spend umpteen dollars on expensive flavored vodka. It’s easy to make your own.

2 fat red chillies, plus extra for bottling
1 liter vodka

Put some zing in your vodka! Photo by matana

Slice the chillies and mix with the vodka in a large bottle or jug. Leave for 4-5 hrs. Strain out the chillies and pour back into a bottle to store until needed. If gifting, decant into smaller glass bottles, pop a whole chilli in each and label.

Courtesy of www.bbcgoodfood.com

Ginger not Mary Ann Cocktail

A really cute name for a great recipe.

1.5 oz Charbay Meyer Lemon Vodka
.5 oz Canton Ginger Liquor
.5 oz Fresh Lemon Juice
.5 oz Galangal Lemongrass Syrup (recipe follows)
Ginger Ale

Combine vodka, ginger liquor, lemon juice and galangal lemongrass syrup. Pour over ice into a tall glass and add ginger ale to taste.

For Galangal syrup, add one cup sugar to one cup water in a small saucepan. Add shredded 1 chopped galangal root and 1 stalk lemongrass to the mixture. Slow cook for 5-10 minutes until sugar has dissolved completely and let sit over night or until completely cool. Strain well. Refrigerate.

Courtesy of www.biteclubeats.com

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