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I’ve got myself all tied up this week. I’ll try knot to make things worse as I untangle the situation and toast this enchanting entanglement called the “Try-Knot” box by American craftsman Robert Yarger. I searched for a suitable tipple to tie to the theme. I tried knot to get tangled up in all the rather risqué cocktails I discovered out there along the way. You might not be surprised to find out that there are many, many variations on the theme of “Thai” cocktails including the “All Thai’d Up”, “Thai Me to the Bedposts” and both the “Thai Me Up” and “Thai Me Down”. I tried knot to … but I couldn’t help myself. Which is acceptable, since this post is all about “try not”. Not do not. Yoda would not be pleased. I settled on the “Thai Me Up, Thai Me Down”, a Thai infused masterpiece from bartender Gabriella Mlynarczyk who writes the LA Loving Cup cocktail blog. The cocktail may have a tongue in cheek name, but has serious sophistication, balance and depth which is worthy of this pairing. For the cocktail, I used Hayman’s Old Tom Gin for a softer, sweeter gin base, and Sayuri “course-filtered” Nigori sake infused with thai basil. Nigori sake (“cloudy”) is distinguished by its cloudy appearance, due to the retained, unfermented and unfiltered rice particles. It tends to be creamier and sweeter, and lends a wonderful texture to a cocktail. The Sayuri is delightful in this drink for both flavor and context, as “yuri” in Japanese translates to “lily” but connotes “innocence” and “chastity” - rather ironic in the “Thai Me Up, Thai Me Down”. Try-knot to get your knickers in a knot as you tie one on – this drink is delicious. Here’s to enchanted entanglements, lovely loops, heavenly hitches, and talented ties. Cheers!

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Thai Me Up, Thai Me Down by Gabriella Mlynarczyk

1 1/2 oz gin

1 1/2 oz thai basil infused saki

1 oz lime juice

1 oz kaffir lime leaf simple syrup

2 dashes Miracle Mile Yuzu bitters (sub orange or lemon)

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For more about the terrifically tangled Try-Knot Box see:

Boxes and Booze: Appropriately Knot