LOST IN BANGKOK

by asa scott

louie & chan — new york city, usa

 

1 Bottle Leblon Cachaça (750ml)

1 1/2 cups Cedillia Açai Liqueur

1 1/5 cups Fresh lemon juice

1 cup Orange juice

1/2 cup Spicy ginger syrup*

Pinch of cilantro leaves

3 dashes angostura bitters

 

Combine all of the ingredients in a punch bowl with a large ice block. Garnish with orange wheels and cilantro leaves.

 

*To make spice ginger syrup: Combine 2 tbsp grated ginger, 1/2 cup sugar and 1/2 cup water to a simmer over low heat, and stir until sugar dissolves. Crack 1-3 Thai chili pepper pods and add to the heated mixture, tasting until you get your desired heat level. Remove pods, strain out any seeds.