I’m not one to pass up a good libation, so Asian Caucasian is ringing in the New Year with this mildly spicy, Thai-inspired cocktail! Damien is not a drinker, so guess who was “forced” to do the taste-testing on this one? You got it! Really tough assignment! This spritzy muddled vodka drink is SO good — it has a touch of sweetness from the simple syrup, flavorings from the lemongrass, mint, and basil, and a touch of heat from the chili peppers. Wow! Wow! Wow! Could be my new go-to cocktail!
- 1 piece lemongrass, tough outer skin removed
- 4-5 Thai basil leaves or regular basil (more for garnishing)
- 4-5 sprigs mint leaves (more for garnishing)
- 2 ounces vodka
- ¾ ounce *simple syrup
- 8 ounces club soda
- Juice from ½ lime
- 3-4 cucumber slices
- 4 thin slices jalapeño peppers
- 2-3 thin slices red Thai chili peppers (seeded)
- In a martini shaker, muddle the first three ingredients. Add the vodka, simple syrup, and club soda to the shaker and lightly shake to combine.
- Using a strainer, pour the mixture into a cocktail glass and squeeze in the lime juice, stir well. (Discard the ingredients from the shaker.) Garnish the drink with cucumbers, jalapeño peppers, red Thai chili peppers, basil, and mint.
Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved. Remove from heat and cool. Keep in the refrigerator until ready to use.
Fa-La-Latkes! Hanukkah falls on X-Mas this year (“Chrismukkah!”), so we’ve created an Asian latke to partner with your traditional latke using sweet potatoes and Chinese Five Spice! With a little help from Raw Spice Bar, we upped our game with this sweet and savory latke complete with the traditional toppings — sour cream and applesauce. This potato pancake is not your grandmother’s latke. Sorry, Bubbie!
Shred sweet potatoes in a food processor.
- In a food processor using the shredder blade, shred the sweet potatoes. Place in a large mixing bowl. Shred the carrots and place in the bowl with the potatoes. Grate the onion with the slicer blade, strain in a paper towel or kitchen towel to remove any liquid. Add to the mixing bowl. To the potato mixture add the Chinese Five Spice, eggs, coconut flour, and salt. Mix thoroughly with your hands until well-combined.
- Heat the oil on medium-high in a heavy cast iron skillet. Forming small patties with the potato mixture, place into the hot oil and cook patties (latkes) until golden brown, about 2-3 minutes on each side, pressing down periodically. Transfer the latkes to a paper towel to drain. Keep warm while cooking remaining latkes. Serve on a platter with a side of sour cream if desired, and sprinkle the latkes with the scallions.
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