Monday, June 20, 2016

In Preparation For a Bangkok Mule

I like to think I'd be the first person to want the flavors of Thailand in a traditional Moscow Mule. 

Not sure of the volume of the jar, but this is the prototype. Stoli + lemongrass + galangal + makrut leaf. 

Every couple of days I will give the jar a shake, but plan on ignoring it for about a month, and hope for a tasty, tasty cocktail come mid-July.

After about three weeks, this is what it looks like now, strained:
And with some lime juice and a bit of ginger beer, it made a fine Bangkok Mule. 

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