Our latest cocktail is our take on the classic combination of apple and mango, perfectly blending a classic Thai fruit with one we are a little more familiar with at home!
Apple infused rum
Ginger syrup - Cut 100 gs of ginger in thin slices with the skin on. In a pot place 1kg of sugar and 1L water and let it come to a boil. Once the syrup is boiling and all the sugar has dissolved, add the sliced ginger and let it boil for 2 more minutes. Let it cool down with the ginger. Once the mix is cold, remove the ginger through a strainer and reserve until needed.
Apple Rum - To infuse the vodka simply segment 2 red apples and add them to 1L of Vodka for 24/48 hours
1 glass - In a shaker, place 2 lime wedges and the syrup. Crush gently until the juice is out. Don't over do it or it will turn bitter. Add the rum and juice, then add a sprig of mint and top with cubed ice. Shake vigorously for 10 seconds or until the outside part of the shaker is frosted. Serve.