The Union Bar's Banga #1 Recipe

By
Melody Fury
Melody Fury is a contributing writer at Serious Eats.
Melody Fury
Melody Fury is a former food and cocktail writer based in Austin, Texas, and previous owner of Vancouver Food Tour in British Columbia, Canada.
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Updated Aug. 30, 2018
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Melody Fury

This playful concoction from Arthur Wynne at The Union Bar in Vancouver is juicy and thirst-quenching. You'll need a lidded glass jar for each cocktail.

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Recipe Facts

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Active: 5 mins
Total: 5 mins
Serves: 1 serving

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Ingredients

  • Lime quarter
  • Lemongrass, 1-inch long piece
  • 2 rambutans, peeled and seeded
  • 4 Thai basil leaves
  • 1-inch slice galangal, chopped roughly
  • 1/2 ounce gomme syrup
  • 2 ounces gin
  • Crushed ice
  • Garnish: Thai basil sprig

Directions

  1. In a glass jar, muddle lime wedge, lemongrass, rambutans, basil, and galangal. Once the herbs are bruised and the rambutans are crushed, add the gomme syrup and gin.

  2. Twist the lid onto the jar and shake for 10 seconds. Remove the lid and fill the jar with crushed ice. Garnish with Thai basil and serve with a straw.

Special equipment

glass jar with lid, muddler, straw

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