cait +tiff

1 Comment

C + T / John’s Fancy Booze

HeaderWe are starting a cocktail series with our awesome friend, John. He works as a development consultant in Phnom Penh, and has lived in all sorts of strange corners of the world. He appreciates a well made cocktail, and since that can be hard to find in random developing countries, he started making his own. Graced with an affinity for pulling together some of the most unlikely ingredients, John makes delicious and beautiful drinks. Last year, he and a friend launched a cocktail blog called Alchemy & A Twist. They use unique and local ingredients in their drinks, along with tributes to classic and seasonal cocktails. (We appreciate the nod to The Dude in a recent White Russian post.)

We will feature a cocktail made by John around this time each month. We encourage you to try his recipes and let us know what you think. Now, without further ado, here is John’s first recipe.

By the way, this is John.


Ingredient-SeriesThe Kampot Fizz

The Recipe
6cl – gin
2cl – lime juice
1.5tsp – ginger-lime simple syrup*
1/4tsp – kampot pepper tincture**
1/2 egg white
soda water to taste

Combine the gin, lime juice, simple syrup, and kampot tincture in a shaker and shake for 5-10 seconds. Add the egg white and shake again for 10-15 seconds, until cold. Strain into a chilled old fashioned glass and top with soda water (ice optional).06---Zest-and-Ginger 08---Juicing-Lime 22a---John-Shaken-GIF

*Ginger-Lime Syrup

Derived from Brad Parsons’ Bitters: in a medium saucepan, combine 1 cup of sugar, 1 cup of water, mature ginger (two 4-inch knobs, peeled and sliced into coins), and the zest of 2 limes. Bring to a simmer, stirring occasionally.

Note from C+T: This stuff is gold. Save leftovers and put it into soda water, on ice cream, or just straight into your mouth.

**Kampot Pepper Tincture
Soak one cup of black Kampot pepper in two cups of grain alcohol (Everclear is a good option) for one week, shaking vigorously once a day. Strain the peppers out, crush them using a mortar and pestle, and return them to the alcohol for another week (or more to taste), shaking vigorously once a day. Strain using a cheesecloth and store in a glass container.

Note from C+T: If you don’t have Kampot pepper where you are, that sucks. You should probably come to Cambodia.Final-Cocktail-Series

PS – We fell in love with our lime twist and named him Linus.Linus-the-Lime-Series

Recipe from Alchemy & A Twist, smart ass comments by us.

Photos by Tiffany Tsang. Please request permission for use.