BANDIT THAÏ

Flavor Concept: BANDIT THAÏ channels Krapao into a cocktail by infusing vodka with fresh holy basil and charred garlic, layering in a chili-lime oleo saccharum, and using a house “umami wok syrup” made with roasted shallot, soy, and a hint of scorched rice for depth. The result balances vibrant basil aromatics, gentle chili warmth, lime brightness, and subtle wok-char notes—reminiscent of a lively Thai street-side wok station. Full Recipe — Single Serve Vodka (holy basil-charred garlic infused): 4 cl Chili-lime oleo saccharum: 2.5 cl Umami wok syrup: 1.5 cl Fresh lime juice: 1.5 cl Soda water: to top (approx. 6–8 cl) Glass: Chilled highball Infusions & Syrups (same-day doable) Holy Basil–Charred Garlic Vodka (for ~5 serves): Vodka 20 cl Holy basil leaves (fresh) 10 g Garlic clove, peeled + lightly charred (blowtorch or dry skillet) 1 pc Combine in sous-vide bag or vacuum jar, infuse at 55°C for 1 hr, strain. Alternatively, muddle and rest 1 hr, strain. Chili-Lime Oleo Saccharum (for ~10 serves): Zest of 2 limes Red Thai chili (mild, deseeded) 2 g (thinly sliced) Sugar 100 g Muddle zest and chili with sugar, let rest 45 mins, add 100 ml lime juice, stir to dissolve, fine strain. Umami Wok Syrup (for ~10 serves): Soy sauce 10 ml Palm sugar 100 g (or light brown sugar) Roasted shallot 10 g (finely chopped, roasted until browned) Scorched jasmine rice 10 g (toast dry in skillet until deep golden) Water 100 ml Simmer water, palm sugar, roasted shallot, and scorched rice 10 mins; add soy sauce, stir, cool, fine strain. *Batch Recipe (1L, ~12 serves)* Vodka (holy basil–charred garlic infused): 480 ml Chili-lime oleo saccharum: 300 ml Umami wok syrup: 180 ml Fresh lime juice: 180 ml Soda water: to top (add just before serving) Stir together in advance (except soda), bottle chilled. Pour 6 cl batch per serve, top with 8 cl soda. Preparation Method 1. Add 4 cl infused vodka, 2.5 cl chili-lime oleo, 1.5 cl umami wok syrup, and 1.5 cl fresh lime juice to shaker. 2. Fill with ice, shake hard (12–15 sec). 3. Strain over fresh ice in chilled highball glass. 4. Top with soda water (6–8 cl), quick stir to incorporate. Service Method Serve in a tall, chilled highball glass over clear block ice. Garnish: - Thai holy basil crown (a sprig with small blossoms if possible) - Skewered crispy fried garlic chip - Charred chili ring (lightly torch a chili slice for aroma, not heat) Optionally, crown with a lime wheel dusted with toasted rice powder for extra “wok” scent. Tasting Notes Bold green aromatics open with holy basil and citrus zest, chased by gentle chili warmth and a whisper of wok char. Layered umami notes anchor the mid-palate—soy and roasted shallot—balanced by bright lime acidity. Each sip shimmers with garden-fresh energy, finishing with smoky, savory echoes and a cooling, herbal linger. Optional Variations • Spicier: Use spicier Thai chili in the oleo, or add a few drops of homemade chili tincture (vodka steeped with fresh chili for 1–2 hrs). • More Umami: Increase soy in the wok syrup or add a few drops of fish sauce tincture (steeped, then strained to avoid cloudiness). • Fresher/brighter: Add a few bruised mint leaves to shaker or boost with fresh ginger juice (0.5 cl). • “Wok breath” boost: Express a citrus peel over a flaming spoon for a flash of burnt citrus oils. BANDIT THAÏ: funky, fresh, fragrant—an artful tribute to Krapao, elevated for the adventurous palate.