Bangkok Buck Recipe

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


  •  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


  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.


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.