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.


Noi Na said...

Thanks to post your recipe here.
It's useful.
Volume Magazine (Thailand)

Joseph Boroski said...

I'm glad you've found the recipe useful, Noyna. I hope you had the chance to mix one yourself. Enjoy.


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.