Bangkok Buck Recipe

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Bangkok Buck Recipe

Created by: Konrad Kantor, Part Owner, El Libre, New Orleans, LA.

Recipe:

  •  2 ounces Aviation Gin
  • 1/2 ounce kaffir lime and lemongrass water (see recipe page 00)
  • 1/2 ounce galangal syrup (see recipe page 00)
  • 1/4 teaspoon anhydrous citric acid
    Club soda, to top
  • Sprig of cilantro, for garnish

Directions:

  1. Combine all ingredients into an empty copper mug.
  2. Fill with four cubes of cold draft ice, and top with club soda.
  3. Stir.
  4. Garnish with a generous sprig of cilantro.

Kaffir Lime & Lemongrass Water: Boil 1/2 ounce each of kaffir lime leaves and chopped lemongrass with 8 cups of water for around  20-30 minutes. Cool to room temperature, and strain.

Galangal Syrup: Combine equal parts of juiced and strained galangal root with 2:1 Demerara syrup.

Inspiration:

While many of my cocktails are Cuban, for this mule I took my inspiration from Thailand. The drink features galangal, which is a wonderful substitution for those who love a ginger syrup — and it packs more of a punch. The drink is vegan friendly, and the ingredients stay true to most traditional Thai dishes, including the sprig of cilantro as a garnish.

Konrad Cantor

Konrad Cantor

Konrad Kantor currently makes drinks, coffee and even food at El Libre, a quaint French Quarter charmer that where he is part owner. El Libre is inspired by Cuban/South Floridian street food, Cuban coffee a la Cafe Bustelo, and features a short but highly optimized menu of classic Cuban cocktails. El Libre, measuring at a mere four-feet-three-and-one-half inches, is the smallest craft cocktail bar in the city of New Orleans.