The Union Bar's Banga #1 Recipe
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.
Recipe Facts
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
-
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.
-
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