SPRING into the season with these delicious new cocktails at Ling & Louie’s Asian Bar and Grill!
We’re firm believers that anyone can make a delicious cocktail with the right ingredients, a touch of creativity, expert guidance, and a little bit of practice. At Ling & Louie’s, we love taking classic cocktails and putting our own “Not Boring” spin on them. We also love sharing these cocktails with all the WOKSTARS out there even more!
Below are recipes for the featured cocktails from our Passport to Thailand menu, available throughout March. Invite your friends over, shake up these delicious libations, and be ready to soak in the adulation!
Bangkok Spritz
This delicious cocktail is an exotic twist on the super-refreshing Aperol Spritz. We find this to be the perfect cocktail to enjoy after an afternoon at the ballpark during Spring Training!
1.5 oz. Aperol
1/2 Fresh Thai Chili (optional)
.5 oz. Mango Puree
Juice from half a lemon
Combine the above ingredients in a cocktail shaker, fill with ice, and shake. Strain into an ice filled wine glass and top with equal parts Prosecco and Club Soda. Garnish with a slice of orange
Ko Phi Phi Cooler
Fusing Asian and Mexican flavors isn’t anything new. We’ve taken a basic Paloma recipe and added some exotic Asian flavors for a unique tequila-based cocktail that is perfect for Spring’s patio weather!
1.5 oz. Reposado Tequila (we recommend Espolon)
1 large pinch of Fresh Cilantro
.5 oz. Ginger Syrup*
Juice from half a lime
2 oz. Pink Grapefruit Juice
Combine the above ingredients in a cocktail shaker, fill with ice, and shake vigorously to break up the cilantro. Strain into your favorite glass filled with ice and top with a dash of Club Soda. Garnish with a couple cilantro sprigs and slice of grapefruit.
Thai Basil Mule
Who doesn’t love a good Moscow Mule? This special mix combines exotic Thai basil with familiar flavors for a one-of-a-kind Mule!
.5 oz. Ginger Syrup*
10 Thai basil leaves
1.5 oz. Citrus Vodka (we recommend Skyy Infusions Citrus)
Juice from half a lemon
1/2 lemon, squeezed
Combine the above ingredients in a cocktail shaker, fill with ice, and shake vigorously to break up the Thai basil. Strain into an ice filled copper mug and fill with Ginger Beer. Garnish with a lemon slice and Thai basil sprig.
*Ginger Syrup: Roughly chop 4 oz. of fresh ginger and place in a pot with 1 cup of water and 1 cup of sugar. Bring to a boil, stirring occasionally. Reduce to a simmer and continue stirring until sugar is dissolved. Remove from heat and allow ginger to continue steeping in syrup for 20 minutes. Strain ginger out of syrup. Syrup will stay good in the refrigerator for 1 week.
