Barbeque Bloody Mary - by Brian Bartels
Chris Lilly has been at the helm of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, for some time n...
290mL Thai botanical infused dry gin, preferbably Galok Original Dry Gin
130mL galangal syrup
50mL tamarind juice
160mL lime juice
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
40g fresh galangal
25g tamarind purée
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