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Galok Daquiri - Recipe by Carlo Tran

Galok Daquiri - Recipe by Carlo Tran


290mL Thai botanical infused dry gin, preferbably Galok Original Dry Gin
130mL galangal syrup
50mL tamarind juice
160mL lime juice
100mL water
5 dashes Thai bitters

Thai botanical-infused Galok Original Dry Gin:

300mL Galok Original Dry Gin
5g fresh kaffir leaves
6g fresh Thai basil leaves
10g fresh lemongrass

Galangal Syrup:

40g fresh galangal
100g sugar
125g water

Tamarind juice:

25g tamarind purée
35g water


To make the Thai botanical-infused gin, combine all fresh ingredients and gin into a storage zip bag and expel all air slowly by dunking the bag into a water bath. Be careful not to get water into your bag while doing this.

Sous vide the bag contents at 57 C for 1.5 hours in your water bath. When finished, filter the gin with a blue cloth and set aside.

For galangal syrup, combine galangal, sugar and water in a saucepan and bring up to boil. Remove from fire once reaching boiling point and allow to cool. Put into a container in the fridge and set aside.

Combine tamarind purée and water and mix well for tamarind juice and set aside.

In a jug, stir all ingredients and decant into a 750mL bottle.

Store the bottle in the freezer for several hours before serving.

When ready to serve, give the bottle a quick shake and pour 125mL into a chilled coupe glass.

Garnish with a kaffir leaf.

Recipe provided by GALOK - Pan Asian Bar & Restaurant