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The Royal Thai

The Royal Thai
Mixologist Gina Chersevani of PS 7’s – Washington, DC
Adapted by StarChefs.com
January 2011
Yield: 1 cocktail


1 stalk lemongrass
1 Thai chili, roughly chopped
1 bunch fresh cilantro
1 ounce fresh ginger, peeled and chopped
13 ounces Thai coconut milk
7 ounces water
1 cup sugar
1 ounce Domaine de Canton
1 ½ ounces Plymouth Gin
1 ounce fresh lime juice

To Assemble and Serve:
1 lime
½ ounce El Dorado 151 Rum

Pulverize a stalk of lemongrass with a mallet; remove the bottom and top of the stalk and discard. Cut the remaining middle section into 1-inch slices. Put the lemongrass into a pot along with the Thai chili. Add the cilantro, ginger, coconut milk, water, and sugar to the pot. Bring the mixture to a boil, stirring; once the mixture reaches a boil, lower the heat to a simmer and continue to cook for 4 to 5 minutes. Blend this mixture in the Vitamix BarBoss Advanced until fully combined. Strain through a chinois and chill for an hour before service.

Combine 3 ounces of the chilled mixture with the gin, Domaine de Canton, and fresh lime juice in the BarBoss. Add about twice as much ice as there is liquid and blend to crush the ice and combine.

To Assemble and Serve:
Pour the mixture into a coup glass. Finish by placing a hollowed out lime half on top of the drink; pour in the rum and (carefully) set it on fire.