Last Days In Vietnam Recipe
hennessy vs, soju, fino sherry, soursop, lime, lemongrass, thai basil
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Ingredients
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Booze & fortified wine
Fresh & produce
Sweetener & modifiers
Garnish & serve
Method
Booze & fortified wine
Combine base spirits
In a mixing glass, add 1.5 oz Hennessy V.S., 0.75 oz soju, and 0.5 oz fino sherry. Stir briefly to marry the spirits while you prepare the fresh components.
Fresh & produce
Prepare lemongrass and basil
Bruise the 6 Thai basil leaves by clapping them between your hands or gently muddling in a separate glass to release aroma. Take the white part of 1 lemongrass stalk, slice thinly across the grain, then gently smash the slices with the back of a spoon to release oils.
Make soursop mix
If using fresh or thawed soursop pulp, lightly press or strain out excess fibrous bits so you have about 2 oz of smooth pulp. In a shaker, combine the 2 oz soursop pulp with 0.75 oz fresh lime juice and 0.5 oz simple syrup. Add the bruised basil leaves and the smashed lemongrass pieces to the shaker.
Muddle
Gently muddle the basil and lemongrass with the soursop-lime-syrup mixture 6–8 times—enough to release aromatics but not to shred the basil into bits.
Mixing & finishing
Add the stirred spirits from the mixing glass into the shaker with the muddled soursop mixture. Fill the shaker with ice and shake vigorously for 10–12 seconds to chill and dilute.
Double strain the shaken cocktail into a rocks glass filled with crushed ice to remove lemongrass shards and basil bits. (If you prefer a taller drink, serve in a Collins glass.)
Taste and adjust: if it needs more sweetness, stir in small increments of agave or honey syrup to taste (start with 1/4 oz). If you want it brighter, add an extra 1/4 oz lime juice.
Garnish & serve
Garnish with a sprig of Thai basil, a thin curl or sliver of lemongrass, and a lime wheel on the rim. Clap the basil briefly over the glass to release fragrance, then place it on top of the crushed ice.
Serve immediately with a straw or short stirrer. Sip and enjoy the layered profile: cognac warmth, soju softness, fino brine & nuttiness, and the tropical, herbal notes from soursop, lemongrass, and Thai basil.