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Bangkok Punch

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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:

Carbohydrates, Total:

11g

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