A Rum Sour with a Thai Twist
Rum drinks in Thailand have a reputation (not always undeserved) for being both exceptionally sweet and very likely to land you with a tremendous hangover. Phraya Elements deserves a better fate than that, so we’ve thrown out the obligatory pineapple slice and given it a starring role in a rum sour instead. This craft rum, aged in oak barrels, shines in our less sweet and more “spirit-forward” preparation.
After all, if the spirit isn’t forward, how are you going to capture it?
For more locally sourced cocktail recipes, check out our Capturing the Local Spirit series.
| Location | Sukhumvit Soi 24, Bangkok, Thailand |
| Base Spirit | Phraya Elements Rum: a premium Thai molasses rum,l column-distilled and aged in charred American oak ex-bourbon barrels |
| Key Botanical | Fresh Ginger Root |
| Flavor Profile | Spirit-forward, Spicy, Dry Sour |
This is much dryer than a daiquiri, especially if, like me, you haven’t taken the time to make a honey syrup and are just clumsily sloshing “about” the right amount of honey into the shaker.
The addition of a pinch of salt also takes us from a fruity patio-sipper to a more savory, mineral cocktail. It makes the rum taste “older” and the finish much longer.
The Build
| Amount | Ingredient |
|---|---|
| 60 ml | Phraya Elements Rum |
| 25 ml | Freshly Squeezed Lime Juice |
| 15 ml | Honey Syrup (2:1 ratio) |
| 3 thick slices | Fresh Ginger – we cut slices a 1/3 of a centimeter thick from a whole root |
| 1 pinch | Salt, to sharpen the flavors and dry out the finish |
The Method
| 1. The Wake-Up: | Muddle the ginger slices firmly in the bottom of your shaker to release the spicy oils. |
| 2. The Mix: | Add the Phraya Rum, lime juice, honey syrup, and a small pinch of sea salt. |
| 3. The Chill: | Fill with plenty of ice and shake hard for 15 seconds until the tin is frosted. |
| 4. The Pour: | Double strain through a fine mesh sieve into a chilled rocks glass over a large ice cube. |
| 5. The Finish: | Garnish with an elegant vertical ginger slice to provide a fresh aroma with every sip. |
For the Curious: To prevent the tropical heat from evaporating too much alcohol (the “angel’s share”), Phraya stores the barrels in semi-underground warehouses cooled by nearby river lagoons. This stabilizes the temperature, allowing the rum to develop its signature notes of vanilla, butterscotch, and honey without becoming overly aggressive.
While you try that, why don’t you take a look at our Thailand Travel Itineraries and start putting together you own Thailand trip?
