Thai Fighter Recipe

Cold infusion (recommended)

Put 500 ml vodka and 2 tbsp dried chamomile flowers into a clean, sealable glass jar. Seal and gently invert to mix. Let steep at room temperature for 18–24 hours, tasting after 12 hours — the flavor should be floral but not perfumy. If it tastes too weak after 12 hours, continue to 24 hours; if it tastes too strong, stop earlier.

After infusion time, strain through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove the chamomile solids. Discard the solids. Transfer the infused vodka to a bottle and chill. You should have roughly 480–500 ml of chamomile-infused vodka.

Combine 60 ml honey and 60 ml hot (not boiling) water in a small jar or measuring cup. Stir thoroughly until the honey is fully dissolved and the mixture is uniform. Let cool to room temperature, then chill. Yields about 120 ml honey syrup.

Single-serve method (makes 1 cocktail)

For a single Thai Fighter: place 2 thin jalapeño slices in a cocktail shaker and gently muddle once or twice (don't pulverize) to release bright heat. Add 60 ml chamomile-infused vodka, 25 ml fresh lemon juice, 15 ml honey syrup, and a handful of ice. Shake vigorously 10–12 seconds until well chilled. Double-strain into a chilled coupe or rocks glass over fresh ice if desired. Garnish with a lemon wheel on the rim. Adjust jalapeño quantity per drink if you want milder or hotter spice.

Batch method (makes 8 cocktails)

To make the full batch for 8 servings: divide 16 jalapeño slices among two large mixing pitchers (8 slices per pitcher) and lightly muddle in each. Into the pitchers add 480 ml chamomile-infused vodka, 200 ml fresh lemon juice, and 120 ml honey syrup. Fill pitchers with ice and stir briskly for 20–30 seconds to chill and dilute about 20–25%. Taste and adjust sweetness or acidity by adding a little more honey syrup or lemon juice if needed. Strain into 8 ice-filled glasses (about 60 ml cocktail per glass plus ice). Garnish each glass with a lemon wheel.

Serving notes: if you prefer less jalapeño heat, remove seeds before slicing or use only 1 slice per drink. If you prefer a clearer final drink, double-strain through a fine mesh to remove jalapeño bits. Store any leftover infused vodka chilled for up to 2 weeks; honey syrup keeps refrigerated for up to 2 weeks.