Restaurants›Nohra Thai Kitchen›Khaochaison Krush Recipe

Khaochaison Krush Recipe

Name: Nohra Thai Kitchens Khaochaison Krush Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Capel Pisco (or other good-quality pisco); 0.75 oz Kaffir lime cordial; 0.5 oz Fresh lime juice (pressed); 0.25 oz Simple syrup (optional; for added sweetness); 0.5 unit Egg white (optional, for texture); 1 unit Kaffir lime leaf; 1 unit Lime wheel or wedge; 1 cup Crushed ice

Inspired by Nohra Thai Kitchen

Time12m

Serves1

Capel Pisco brandy, kaffir lime cordial, fresh pressed lime

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Ingredients

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Cocktail

2 oz Capel Pisco (or other good-quality pisco)3/4 oz Kaffir lime cordial1/2 oz Fresh lime juice (pressed)1/4 oz Simple syrup (optional; for added sweetness)1/2 unit Egg white (optional, for texture)

Garnish & Finish

1 unit Kaffir lime leaf1 unit Lime wheel or wedge1 cup Crushed ice

Method

Preparation

Chill glass

Place a coupe or rocks glass in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail to chill it.

Express aromatics

Take the kaffir lime leaf and gently clap it between your palms to release oils. Set aside for garnish.

Mixing

Add the pisco, kaffir lime cordial, fresh lime juice, and simple syrup (if using) into a cocktail shaker.

If using egg white for a silky texture, add the egg white now and perform a dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Add a generous handful of ice to the shaker and shake hard for 12–15 seconds to properly chill and dilute the drink.

If you performed a dry shake, double-strain the cocktail into the chilled coupe or a rocks glass filled with crushed ice. If you didn't use egg white, strain over crushed ice as well.

Garnish & Serve

Float the clapped kaffir lime leaf on top of the drink or rest it on the rim. Add a lime wheel or wedge on the rim for visual appeal.

Serve immediately. Encourage the drinker to smell the kaffir leaf before sipping to enjoy the bright citrus-aromatic contrast with the pisco.