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Recipe
Bangkok Punch
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3 X 5
4 X 6
Source:
Modern Cocktails and Appetizers
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Active Time:
5 Minutes
Total Time:
5 Minutes
Yield:
Makes 1 serving
RECIPE INGREDIENTS
For Ginger Infusion:
2 quarts water
1 cup
sugar
3/4 pound fresh
ginger
, cut into pieces
1 stalk of
lemongrass
, cut into thirds
1 Thai
chile
, stemmed and seeded
For Punch:
1-1/2 ounces Ginger Infusion
1-1/2 ounces dark
rum
1-1/2 ounces
papaya
juice (or use pineapple or mango juice)
1/2 ounce lemon or
lime juice
Dash
cayenne pepper
pineapple
wedges
DIRECTIONS
TO MAKE GINGER INFUSION: Put water in stockpot and add sugar. Stir until sugar is dissolved. In a food processor pulse ginger, chile, and lemongrass until roughly chopped. Add mix to stockpot and bring to a boil. Boil mixture until it is reduced by half. Allow to cool. Strain mixture through sieve. Ginger infusion will keep in the refrigerator for up to 2 weeks.
TO MAKE PUNCH: Mix all ingredients except cayenne pepper and pineapple wedge in a shaker and shake vigorously. Serve over ice and top with a dash of cayenne pepper. Garnish with a pineapple wedge.
Recipe reprinted by permission of
Longstreet
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Makes 1 serving
Calories:
141
Sodium:
6mg
% Cal. from Fat:
0%
Carbohydrates, Total:
11g
Recipe error? Contact customer service.
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