Making a cocktail from a Thai dipping sauce
Thaiger
Roasted rice tea
100 g Thai Glutinous Rice
1000 ml cold water
Toast glutinous rice until brown and fragrant, then let it cool. Add to cold water, and let it steep fro 10-15 minutes. strain and reserve. Take 100 ml of rice tea and mix it with 100 g cane sugar. Reserve.
Cilantro Tincture
15 g cilantro
150ml Neutral Grain Spirit
Blend cilantro and ngs, then transfer to a cream whipper. Add two charges. Let sit for 10 minutes. Degas. Let sit for another 10 minutes, then strain through a coffee filter
MSG solution from theglassclass : 15 salt : 10 msg : 75 waterChili tequila, Empirical Ayuuk, Clarified Tamarind, Toasted Glutinous Rice, Lime Acids, Cilantro, MSG, CO2
This might be the best thing i’ve made all year no cap on god. Inspired by Nam Jim Jaew, a Thai sauce condiment, the Thaiger uses the same ingredients but is built to be a crushable highball.
Chili tequila + Empirical Ayuuk add a bit of roasted heat and capsacin. Tamarind is clarified and used as the sour component, while the sweetness comes from a toasted Thai glutinous rice tea and syrup. To add a bit of herbaceousness, a cilantro tincture was added. And finally, in order to balance it out, msg solution in place of fish sauce. Sweet, spicy, sour, and savory, all in a carbonated highball
For one serving:
1 oz roasted chili tequila blanco*
0.5 oz Empirical Ayuuk
1.5 oz clarified Tamarind**
2 oz roasted rice tea***
.75 oz roasted rice cane syrup
.25 oz lime acid (94 water : 4 citric : 2 malic)
.25 tsp cilantro tincture
3 drops msg solution
Carbonated
Chili tequila
750 ml tequila
3.75 g roasted chili flakes [](https://foodsofnations.com/products/b...)
Combine, let sit for 3-5 minutes, then strain through a coffee filter.
Clarified tamarind
200 ml tamarind paste [](https://www.amazon.com/Concentrate-Co...)
400 ml cold water
1.2 g agar agar
1% pectinex
300 ml cold water with 200 ml tamarind paste. Add pectinex and stir. wait 45 minutes. heat up 100 g of cold water in a pot and stir in agar agar. When the water starts to boil, remove from heat, then add to tamarind paste. Add remaining cold water, stir to combine, then let it sit in the fridge. Strain through a filter and reserve.
Roasted rice tea
100 g Thai Glutinous Rice
1000 ml cold water
Toast glutinous rice until brown and fragrant, then let it cool. Add to cold water, and let it steep fro 10-15 minutes. strain and reserve. Take 100 ml of rice tea and mix it with 100 g cane sugar. Reserve.
Cilantro Tincture
15 g cilantro
150ml Neutral Grain Spirit
Blend cilantro and ngs, then transfer to a cream whipper. Add two charges. Let sit for 10 minutes. Degas. Let sit for another 10 minutes, then strain through a coffee filter
MSG solution from theglassclass : 15 salt : 10 msg : 75 water