Part 19 (1/2)

Thai-Inspired Singapore Sling

Tom's Thai ”Martinis”

Tropical Fruit c.o.c.ktail

Mango Bellini

Royal Thai Kir

Ginger Tea 8 cups water 1 large branch (approximately [image]pound) of ginger, cut into long pieces ? cup sugar 1. Bring the water to a boil in a large pan. Add the ginger, reduce heat, and simmer for 10 to 20 minutes, depending on how strong you like your tea.

2. Remove the ginger and add the sugar to taste, stirring until it is completely dissolved.

3. Serve hot or over ice.

Yields 8 cups Although not really a tea, this ginger infusion is refres.h.i.+ng no matter what it's called.

Lemongra.s.s Tea 8 cups water 1 cup lemongra.s.s stalks, chopped [image] cup sugar cup sugar 1. Bring the water to a boil in a large pan. Add the lemongra.s.s, remove from heat, and let steep for 10 to 20 minutes, depending on how strong you like your tea.

2. Remove the lemongra.s.s and add the sugar to taste, stirring until it is completely dissolved.

3. Serve hot or over ice.

Yields 8 cups Another infusion, this ”tea” is light, flavorful, and oh-so Thai. A 50-50 mix of this tea with Ginger Tea is also great!

Thai Limeade 1 cup lime juice, lime rinds reserved 8 cups water [image] cup sugar Salt to taste (optional) 1. Combine the lime juice and the sugar; set aside.

2. Bring the water to boil in a large pot. Add the lime rinds and remove from heat. Let steep for 10 to 15 minutes. Remove the lime rinds.

3. Add the lime juice mixture to the hot water, stirring to completely dissolve the sugar. Add salt if desired.

4. Serve over ice.

Yields 9 cups Do you remember Lemon Shakeups from the county fair? This is sort of the Thai version of a shakeup without the shaking!

Iced Sweet Tea 1 tablespoon sugar 1 tablespoon sweetened condensed milk 12 tablespoons Thai tea leaves 1 cup hot water Ice 1 teaspoon milk 1. Put the sugar and sweetened condensed milk into a large gla.s.s.

2. Place the tea leaves into a tea ball and place it in the gla.s.s.

3. Add the hot water. Let steep until done to your preferred strength.

4. Stir to dissolve the sugar and sweetened condensed milk.

5. Add ice and top with milk.

Yields slightly more than 1 cup.

Thai like their tea milky and super sweet. If you prefer your tea hot, reduce the sugar and sweetened condensed milk by half. And, of course, don't add the ice!

Thai Iced Tea 6 cups water 1 cup Thai tea leaves 1 cup sugar Ice 11 cups half-and-half 1. Bring the water to boil in a medium-sized pot. Remove from heat and add the tea leaves, pus.h.i.+ng them into the water until they are completely submerged. Steep approximately 5 minutes or until the liquid is a bright orange.

2. Strain through a fine-mesh sieve or coffee strainer.

3. Stir in the sugar until completely dissolved.

4. Allow the tea to reach room temperature and then refrigerate.

5. To serve, pour the tea over ice cubes, leaving room at the top of the gla.s.s to pour in 3 to 4 tablespoons of half-and-half; stir briefly to combine.

Yields approx. 8 cups Similar to the previous recipe but without the condensed milk, this tea is slightly less rich, but certainly no less sweet.

Super-Simple Thai Iced Tea 2 tablespoons sugar 12 tablespoons Thai tea leaves 1 cup hot water Ice 1. Put the sugar into a large gla.s.s.

2. Place the tea leaves in a tea ball and place it in the gla.s.s.

3. Add the hot water. Let steep until done to your preferred strength.

4. Stir to dissolve the sugar and add ice.

Yields approx. 1 cup After you have become addicted to tea Thai-style but you are rus.h.i.+ng to that morning meeting, here is the brew for you. Add milk or condensed milk if you like.

Fresh Coconut Juice 1 young coconut Ice Sprig of mint for garnish 1. Using a meat cleaver, make a V-shaped slice on the top of the coconut.