This is a modern drink, from Pok Pok, that uses Mekhong (similar to a Thai version of a Spiced Rum), Ginger Syrup, Fresh Lime Juice and a Key Lime for garnish. The title is obviously a play on The King & I. The drink falls somewhere between a tiki version of a Penicillin (
https://youtu.be/nA7q4AKndr4) and a stormier version of a Dark N' Stormy (
https://youtu.be/gKBToDEMTsQ).
Mekhong is a spirit that's native to Thailand. In Thailand it is often erroneously referred to as a whisky (in Thailand brown spirits—whisky, rum, brandy—are often called, simply "whisky," as a sort of catch-all or shorthand term), but in reality, it's much closer to a rum. It's mostly sugar cane/molasses distillate (95%) with a dollop of rice distillate (5%) that's then infused with spices. So it's like a spiced rum with a little Shochu thrown in for good luck. It's lower proof than rum, but higher proof than most Shochus. It can be hard to come by in the States. It's out there if you really want to dig for it. But for the purposes of this drink, you'll be able to get pretty close by subbing in a really funky and great tasting spiced rum.
This cocktail recipe comes from Andy Ricker's restaurant, Pok Pok, which has a couple locations in LA, NY and PDX. Pok Pok is dedicated to serving really authentic northern Thai food and a few other dishes from neighboring South East Asian cuisine as well. The founder, Andy Ricker, is to Thailand what Rick Bayless is to Mexico. Ricker spends several months per year in Thailand, Chiang Mai in particular, studying and absorbing local dishes. And this is very much a part of his restaurants. The food, drinks and decor really feels like Thailand. The only thing missing is the oppressive heat.
Ricker's team shared the original recipe with me. The one in the video is close and has been better adapted for a home bar. The original uses a proprietary mixture for the lime juice which includes a measure of calamansi puree. Calamansi (sometimes called, "calamondin" in English) is a fruit that can be found in the US, in states like California and Texas, but is still pretty hard to come by. So, I adjusted the mixture to get it close to the Pok Pok formula, but without having to track down a fruit you've never heard of, especially given that it's going to be difficult to get your hands on the base-spirit.
The name of the drink is a pun on a prominent ingredient in the drink, the ginger. The Thai word for "ginger" is "khing." (As in "Prik Khing" if you're familiar with that dish.) I guess, all the ingredients are prominent in this one. Nothing gets lost or drowned out. It's sour and fiery and sweet and boozy, which definitely fits the palate of Thai flavors.
For the lime, it would be ideal to use key limes. They would be more of an accurate Thai ingredient, because key limes are a lot more plentiful in Thailand than Persian limes are, which obviously just the opposite in the States. Key limes make the perfect garnish for the drink, but can obviously be more of a pain to juice because each one yields so little. Key limes are easier to come by than calamansi or even Mehkong, but it wouldn't hurt to use Persian limes if need be.
This cocktail is definitely enjoyed best with food. It doesn't have to be Thai food, but it certainly makes for a great pairing. Cheers!
Recipe (modified for a homebar):
1.5 oz Mekhong
0.75 oz Lime Juice
0.5 oz Ginger Syrup
muddled fresh Ginger
Key Lime for garnish
Add ingredients to a shaker. Muddle the chopped ginger. Shake with ice. Pour into rocks glass (ice and all). Garnish with Key Lime.
Music:
"Classically Trained V3" by Young Mothers Alliance
via JinglePunks
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Featured in This Episode:
Mekhong
http://www.mekhong.com/en/home.html
Ginger Syrup
https://youtu.be/nnC7zciq8XI
Bar Tools:
Schott Zwiesel Old Fashioned, 9.6 oz
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OXO Graduated Double Jigger
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Floeberg Muddler
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Citrus Juicer (Lime)
http://amzn.to/1YKJ4u1
OXO SteeL Cocktail Shaker
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Bamboo Cutting Board
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Pairing Knife
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Khing & I - a Thai Spiced Rum Cocktail with Ginger & Key Lime | |
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| How-to & Style | Upload TimePublished on 11 May 2016 |
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