Featured Cocktail: Cambodian Mule
At Denver's Session Kitchen, head bartender Les Baker has long believed that coconut and kaffir lime are a perfect match. Here, he uses them in an unexpected twist on one of the first vodka cocktails. “We steep the kaffir lime leaves to extract the flavor,” he explains, “and it adds a unique depth to the citrus component and creates a beautiful aroma.” Coconut sake gives that familiar, creamy tropical flavor, and the rice wine-based spirit adds a soft textural component. (If you can't find it, substitute coconut vodka.) For true authenticity, serve it in a copper mug with lots of crushed ice; if you don't have one, a Collins glass will do.
Recipe courtesy of Session Kitchen, Denver, Colorado
1 ½ ounce Kaffir Lime-Infused Vodka (see Recipe)
½ ounce Tyku Coconut Sake
½ ounce fresh lime juice
3 ounces ginger beer
Lime wheel and fresh coconut, for garnish
Add the Kaffir Lime-Infused Vodka, Sake and lime juice to a copper mug. Add ice, and top it with the ginger beer. Garnish the drink with a lime wheel and fresh coconut.
For the Kaffir Lime-Infused Vodka:
Add 20 leaves to a bottle of your choice of vodka. Let the vodka infuse for 10 to 14 days, shaking it occasionally. Strain out the leaves before using the vodka.