The Phoquiri Recipe

Combine 1 cup of concentrated pho broth and 1/2 cup sugar in a small saucepan over medium heat.

Add star anise, cinnamon stick, cloves, black peppercorns and smashed ginger to the pan.

Bring to a gentle simmer, stirring until the sugar dissolves. Reduce heat and simmer uncovered for 8–12 minutes until slightly reduced and aromatic.

Remove from heat and let steep for 15 minutes to extract aromatics.

Strain through a fine sieve or cheesecloth into a clean container, pressing solids to extract flavor. Cool to room temperature, then refrigerate. Keeps 1 week.

Prepare glass (optional)

If using, rinse the serving glass with a single drop of toasted sesame oil: add one drop to the glass, swirl, then discard excess. This creates a subtle savory sesame note. Alternatively, skip for a cleaner profile.

Add 1.5 oz Kikori Whiskey, 0.5 oz Ancho Reyes Verde, 0.75 oz pho syrup, 0.5 oz fresh lime juice and 0.25 oz dry vermouth (optional) to a cocktail shaker.

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain into a chilled coupe or rocks glass over one large ice cube (or neat in a coupe if preferred). Use a fine strainer to remove any small solids or ice chips.

Garnish with a lime wheel and a sprig of Thai basil (or cilantro). Express the basil over the drink to release aromatics before placing it on the rim.

Serve immediately.