Bar Chef by Christiaan Rollich

Author:Christiaan Rollich
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2019-01-11T16:00:00+00:00

Thai Coconut Syrup

This delicious syrup combines some of my favorite Asian flavors—coconut, spicy chile, ginger, and cilantro. I intentionally make it only slightly sweet so I can add more coconut flavor to a cocktail without making the drink too sweet.

Makes about 12 ounces (1½ cups)

1 cup well-shaken canned coconut milk

1 cup sugar

1 ounce fresh ginger, peeled and roughly chopped

1 tablespoon fresh cilantro leaves

¼ red Thai chile or chile de árbol

Combine the coconut milk and sugar in a small saucepan and heat it over medium-high heat, stirring occasionally, until the sugar dissolves. Turn off the heat and set aside to cool to room temperature. (If you proceed before the syrup has cooled, the heat will change the color of the syrup from beautiful light green to a not at all pretty brownish green.) Transfer the milk to a blender and add the remaining ingredients. Blend until the ginger, cilantro, and chile are pulverized. Transfer the syrup to a labeled bottle or jar and close; refrigerate for up to 1 month.

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