Tom Yum Gimlet Recipe
Bombay Sapphire, House Made Coconut & Lemongrass Infusion, Ginger Beer, Curry Bitters
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Ingredients
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Cocktail
House-made coconut & lemongrass infusion (makes ~12 oz)
Method
House-made coconut & lemongrass infusion (prepare ahead, 30–60 minutes active, overnight optional)
Toast coconut
Lightly toast the shredded/dessicated coconut in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and golden. Remove from heat and cool.
Bruise lemongrass and slice ginger
Trim and lightly bruise the lemongrass stalks with the back of a knife and chop into 1–2 inch pieces. Thinly slice the ginger if using.
Combine and steep
Place the toasted coconut, lemongrass, and ginger into a clean jar. Pour 8 oz neutral spirit (or Bombay Sapphire) over the aromatics. Option A (cold): Seal and let steep at room temperature for 12–24 hours for a bright, cleaner infusion, tasting periodically. Option B (quick heat): Place the jar in a warm water bath (not boiling) or combine spirit with 2 oz warm water and aromatics, steep 30–60 minutes, then chill—this accelerates extraction but is slightly less delicate.
Strain and adjust
Strain the infusion through a fine mesh strainer lined with cheesecloth into a clean container. Press gently on solids to extract flavor, then discard solids. Measure and label the infusion; you should have roughly 8–12 oz. If aroma or coconut is too strong, dilute with a small amount of neutral spirit or water to taste. Chill before using.
Cocktail assembly
Chill glass: Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.
Add base ingredients to shaker: In a cocktail shaker, add 2 oz Bombay Sapphire gin, 1 oz coconut & lemongrass infusion, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes curry bitters.
Add ice and shake: Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled (shake longer if you used little ice).
Prepare serving glass: Discard ice water from the chilled glass if used. If serving on the rocks, fill the glass with fresh ice now.
Double strain and top with ginger beer: Double-strain the cocktail into the chilled coupe (for a straight-up gimlet) or over fresh ice (for a long-style drink). Top with approximately 3 oz chilled ginger beer. Stir gently once to combine and preserve carbonation.
Garnish and finish: Add a lemongrass stalk or a lime wheel and a small pinch of toasted coconut flakes on top (or rim the glass lightly with toasted coconut before pouring). Serve immediately.