My goal with this cocktail was to showcase one of the most prominent sauces used in the DaiLo kitchen in a different way. Nam jim is a funky, sweet and sour sauce from northern Thailand. It’s usually composed of fish sauce, garlic, chili, cilantro, palm sugar and lime. I knew it could be utilized like a shrub with a few adjustments. I reduced the amount of garlic and fish sauce and added more palm sugar. I also added rice wine vinegar to add another layer of acidity. A blanco tequila, with its notes of tropical fruit and herbaceous greenery was an obvious match and the foam helped smooth out the funky flavours that might prove challenging for some. The hibiscus pomegranate bitters not only stood out against the white backdrop of the cocktail but also complimented the tequila, as did the Thai basil garnish.
.jpg)
2 oz Tromba Blanco Tequila
0.5 oz Nam Jim Shrub*
0.5 oz Rich Simple Syrup
1 oz Lime Juice
4 dashes Vegan Foam
1 dash Saline
Shake all ingredients once with ice then dry shake without ice. Strain into a chilled coupe. Splash the surface with hibiscus pomegranate bitters then draw lines through the bitters, creating a pattern. Garnish with a sprig of Thai basil.
*Nam Jim Shrub: Deseed 4 red chilis. Using a mortar and pestle pound into a paste chilis, 5 pieces of garlic, 5 stalks of cilantro and 2 tsp of salt. Dissolve 2 packs of palm sugar in hot water and add the past along with 3 oz of fish sauce and 16 oz of rice wine vinegar. Let cool before straining into resealable bottle. Store leftovers in fridge.
Since then, he's taken on the intense but rewarding job of helping to open bars and restaurants across the city, including La Carnita, Soho House, Bar Hop Brew Co., Northern Maverick Brew Co. and Famous Last Words. You can currently find him at Mrs. Robinson.
Connecting with people and helping them feel empowered to make intelligent decisions about what they eat and drink is the most rewarding aspect of the job for him.
