Thai Green Curry Highball Recipe
Jasmine Rice Mezcal + Tequila + Green Curry + Coconut + Pandan
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Ingredients
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Rice & Aromatics
Green Curry Coconut Base
Spirit Mix
Highball & Garnish
Method
Rice & Aromatics
Cook jasmine rice
Rinse 1 cup jasmine rice under cold water until water runs almost clear. Combine rice, 1.25 cups water and the pandan leaf (if using a fresh leaf, tie it into a knot) in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 8 minutes. Discard the pandan leaf and allow rice to cool slightly.
Once cool enough to handle, transfer the cooked jasmine rice to a blender or small food processor. Pulse briefly so rice breaks down but still has some texture — you want about 3/4 cup of loosely pureed rice to extract rice aroma for the cocktail base.
Green Curry Coconut Base
Make green curry coconut reduction
In a small saucepan over medium heat, combine 1 cup full-fat coconut milk and 1 tablespoon green curry paste. Whisk to combine and bring just to a gentle simmer (do not boil aggressively). Add the brown sugar and fish sauce, stirring until dissolved. Add 1/2 tablespoon fresh lime juice. Reduce heat to low and simmer gently, stirring occasionally, 6–8 minutes until slightly thickened and fragrant.
Remove from heat and let cool 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract flavor. Reserve both liquid and solids. Measure out 1.5 ounces of the strained curry-coconut reduction for the cocktail. The remaining reduction (and the strained solids) can be refrigerated for up to 3 days for another drink or culinary use.
Optional: If you prefer a silkier texture, return the measured 1.5 oz of reduction to the blender with the 3/4 cup of processed jasmine rice and blend 10–15 seconds until smooth. This creates a rice-forward, aromatic curry coconut base. If you prefer clearer, skip blending and use the strained liquid only.
Spirit Mix
In a cocktail shaker without ice, combine 1 oz mezcal, 1 oz reposado tequila and 1.5 oz of the green curry coconut reduction (either strained-only or blended with rice, depending on texture preference). Dry-shake (shake vigorously without ice) 10–12 seconds to thoroughly integrate and aerate the mix.
Taste the mix and adjust balance if needed: add up to 1/4 tsp more sugar for sweetness, a few drops of lime juice for brightness, or an additional 1/8 tsp fish sauce for umami. Make adjustments sparingly — the mezcal and tequila should remain present.
Fill a highball glass with crushed ice.
Highball & Garnish
Strain the spirit + curry coconut mix over the crushed ice in the highball glass.
Top gently with 3 oz chilled soda water, pouring slowly to preserve some effervescence. Give one gentle stir (1–2 rotations) to combine.
Slap or gently clap 3–4 Thai basil leaves between your palms to release aroma and tuck them into the drink near the top. Float a thin lime wheel on the surface and sprinkle a scant 1 tsp toasted shredded coconut along the rim or on top as a finishing touch (optional).