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 © Hundred-to-One LLC 2018. All rights reserved.