As part of a cocktail challenge, bartender Erin Hayes of Perennial Virant was tasked with creating a drink that made use of fish sauce. Although distilled fermented fish is pretty tasty in Thai food, drinking it hardly sounds appealing. However, this popular Asian condiment was fused with a variety of other complex flavors including citrus to maximize umami and minimize that strong fishy taste.
Inspired by a traditional Thai tom yum curry, this drink starts with a fish sauce that's been aged in bourbon barrels, combined with two types of virgin sugarcane rum, lime juice, lemongrass simple syrup and a mix of coconut and curry. To make this unconventional Thai-inspired cocktail, it's as simple as piling all of the ingredients into a shaker and combining well. To top it all off, Hayes suggests garnishing with a Thai basil leaf.