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All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Spicy Kaffir Lime Cocktail
Ingredients
- Kaffir Lime Vodka (see recipe)
- Thai Chili Vodka (see recipe)
- Mango Juice
- Coconut milk
- Ice
- A Thai chili, for garnish
Note: Amounts are not given because you can adjust the strength and spiciness of the cocktail to your own taste. You can start out with a ratio of 1 part juice : 1 part liquor, and adjust from there. In the video, I used 2 oz kaffir lime vodka, 3 oz mango juice, and just a touch of the chili vodka. (But I don't like strong cocktails!)
Mango Juice
- 175 grams mango, fresh or frozen
- ½ cup water
- 3-4 tablespoon sugar *
- 2-3 tablespoon lime juice *
Recipe Notes:
* The amount of sugar and lime juice depends entirely on how sweet and sour your mango is. Taste the mango juice and adjust accordingly. It should taste like a delicious juice you could drink on its own, but a little on the sweet side.
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Instructions
For the mango juice: Put all ingredients in a blender and blend until smooth.
For "The HTK": Chill your cocktail glass, either by putting it in the fridge/freezer, or adding ice to it while you make your cocktail. Put mango juice, kaffir lime vodka, and chili vodka in a shaker. Add a generous amount of ice cubes and shake! Garnish with a Thai chili.
For the "Hot Thai Coco": Make The HTK, but add ½ oz of coconut milk to the shaker for extra creaminess and a touch of coconut flavour!
Nele says
That sounds delicious, too bad I'm having a baby 😊 can you think of any method to make this non-alcoholic? I have non alcohol gin, but I guess the flavour would turn out different. Thank for the Blog, making the red curry made my week, it was definitely up there with any Thai restaurant I've been. Cheers!
Adam The HTK Minion says
Hi Nele!
Congrats 🙂 ... and great to hear re the red curry!
Re the infusion unfortunately it's the alcohol that does the infusing - and we don't know any other way of doing it sorry. Might have to wait till "after" then 🙂
Cheers! Adam