With Restaurant & Bar Operations Manager of Pan Pacific Hanoi Nguyễn Hồng Kiên
Restaurant & Bar Operations Manager of Pan Pacific Hanoi Nguyễn Hồng Kiên
In Vietnamese cuisine, laksa leaves (Vietnamese coriander) are a vital ingredient of noodle soups and salads, with their lemony, spicy and tangy flavours. Using this exotic herb as a star element, the cocktail provides a great example of just how far the gin & tonic can stray from its standard recipe while still retaining a balanced taste.
It warms the throat with a base of ginger, chilli pepper and lime juice, then accentuates a fantastic pungent aroma of laksa leaves to tempt your palate
Laksa Gin & Tonic
Ingredients:
- Gin: 50ml
- Laksa leaves: 3
- Fresh ginger: 2 slices
- Fresh lime: a wedge
- Fresh chilli: 2 slices
- Tonic water (chilled): 100ml
Preparation:
- Gently press the laksa leaves to help release the oil and aroma, and add to the glass.
- Pour gin into the glass, add fresh ginger, a lime wedge, fresh chilli, then top up with chilled tonic water and some ice cubes.
- Garnish with some laksa leaves.
You can try this interesting cocktail at The Summit Bar, 20th Level, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: 024 3823 8888.
OVietnam