Monday, November 5, 2007
Press for BarSu
So for a press event at Bangkok's BarSu, located at the Sheraton Grande Sukhumvit, I decided to put together my Pear & Cucumber Cooler. It's a great combination of flavors, looks great, and is something very refressing in Bangkok's hot climate. The pears of Southeast Asia are quite a bit different from what is most common in the US, but they work incredibly well in this drink.
Interested in mixing one yourself? Here's how:
Pear & Cucumber Cooler
You'll need to start off by pureeing equal parts peeled pears and crisp cucumbers. Shake with ice the following: 1½ oz puree, 1¼ oz of your favorite citrus vodka, a healthy splash of Lilet (can be substituted by Martini Bianco if you want to go Italian rather than French), the juice from one third of a lemon (straining out seeds), a nice sprinkle of raw cane sugar (if the pears are very ripe and extra sweet, less sugar will be needed), and a pinch of torn-up mint leaves. Pour into a tall glass and garnish with a cucumber ribbon and a wedge of pear. To add a little bubble, splash a bit of club soda on top.
And sip slowly.
About this blog:
This weblog is intended for responsible legal drinkers of legal drinking age and older. It's about cocktails. It's about spirits. It's about mixing things up, pouring them into a martini glass or over the rocks, and taking a sip. Sipping slowly. If you're under the drinking age of your locale or simply not interested in consuming alcohol, please take a look at my non-alcoholic blog: sip. In the meantime, please be rational when it comes to drinking. It's simple, really. Just sip slowly.