Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.


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Lemongrass Soju Marthaini

This week is Thai week here a Measure & Stir, and so we continue our vinous voyage of drinks inspired by the flavors of ประเทศไทย with another soju infusion. Of course soju isn’t Thai at all, but the motivation behind Thai week is that Joe was asked to come up with some drinks inspired by Thailand using a limited palette of wine, beer, or soju.

We decided it might by fun to put a Thai twist on a classic drink. Audrey Sander, of the Pegu Club, once made an Earl Grey MarTEAni, which inspired us to name our Thai version the mar”thai”ni. Since we couldn’t use gin, we decided to fake it by infusing some juniper berries into soju. After four days, we removed the juniper berries and the result isn’t quite as complex as gin, obviously, but it got us most of the way there. To bring it to Thailand, we thought it might be nice to use lemongrass. Add some dry vermouth and you have the lemongrass soju marTHAIni:

Lemongrass Soju MarTHAIni
2 oz Juniper/Lemongrass-infused Soju
0.75 oz Dry vermouth (Cocchi Americano)
1 dash Lemon bitters

Slice lemongrass into small chunks and muddle it into the dry vermouth. Pour everything into a mixing glass with ice and stir well. Strain into a chilled cocktail glass and garnish with a sprig of lemongrass.

Things we learned while making this drink: We didn’t infuse lemongrass into the soju with the juniper berries and only muddled it with the dry vermouth. The problem is that the lemongrass doesn’t really come through completely unless it is also infused into the soju. Only using one of these methods to incorporate the lemongrass results in an incomplete, weak representation of lemongrass flavor. We should have remembered our last experience of mixing with lemongrass, when we used turmeric juice and lemongrass together, which also produced a less pronounced lemongrass flavor. Let our mistake be a lesson for you. Second, we used Fee’s lemon bitters. Fees bitters are awful, but we simply didn’t have anything else on-hand at the time. Instead, we’d have loved to have used  The Bitter Truth’s Lemon Bitters.

The drink itself is surprisingly refreshing, reminiscent of a real martini, only not quite as stiff. The juniper berry/lemongrass infusion did a better job at simulating gin than I had personally thought it would. Lemongrass adds a fresh, zesty, lemony flavor and the dry vermouth does a lovely job of bringing it all together into a cohesive experience.


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Mixology Monday: It’s Not Easy Bein’ Green

This month’s Mixology Monday is being hosted by Ed from Wordsmithing Pantagruel, and the theme is “It’s Not Easy Bein’ Green”, which means that the drink has to contain at least one green ingredient, and the more, the better. Green Chartreuse, Midori, spinach, cactus… it just has to be green. Personally, I’m really hoping someone makes a drink with Waldmeister syrup, though that someone is not me. Pandan would also be nice. If I were a real gangsta, todays drink would be made with Pandan, but I have not yet reached the max level.

It just so happens that, in addition to Mixology Monday, this week is Thai week here at Measure & Stir, on account of the fact that I was asked to create some mixed drinks with Thai ingredients for a restaurant that can only pour wine, beer, and soju. I found the constraint on ingredients to be very engaging, and I went out the very next day and filled my cart with Soju, Kaffir lime leaves, Thai basil, lemongrass, galangal, coconut milk, thai chiles, and mango, and started a series of infusions. Soju is like slightly sweet, low-proof vodka, which means if we want to make it taste interesting, it has to be infused.

We’ve had a couple of non-standard juleps in the past weeks: one with cilantro and tequila, and one with banana-infused bourbon, and I have to say, the julep format is quickly becoming one of my favorites. There is something so fresh and refreshing about a glass full of crisp, green herbs and crushed ice. For me, Thai basil is one of the most distinctive flavors in Thai cuisine, so it was natural to try to build a julep around it. Moreover, I wanted to capture the capsaicin heat of Thai food, for this drink. Any good whiskey comes with a bit of a burn, which sugar and water do much to diminish, but since we’re using soju, we have to get that burn from another source.

And regarding our MxMo theme, just look how green that is:

Bird’s Eye Julep

2 oz Thai Chile and Lemongrass-infused Soju
.25 oz Demerara syrup
1 Dash Orange Bitters (Regan’s)
Muddle Thai basil and Demerara syrup in a cold glass. Fill with crushed ice and then pour in the soju. Give it a quick stir and then garnish with more fresh basil.

For the infusion, we chopped up two stalks of lemongrass and four Bird’s Eye Chili peppers, (the green kind) and allowed them to steep in 8 oz of soju for five days. The lemongrass flavor was very subtle compared to the chili, which made up the bulk of the flavor in this infusion. The Thai basil greets the nose in a really big way, so that when you imbibe this drink, the aroma of fresh basil completely fills the senses. I like to serve my juleps in a relatively wide-mouthed glass, so that you both see and smell the fresh herbs, and they make a strong impression.

This drink would be the perfect accompaniment to a big bowl of green curry, with its sensual blend of burning peppers and cooling basil. A huge thanks to Ed for hosting MxMo! See you next month.