The Union Bar's Banga #1 Recipe

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.

Recipe Facts

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

Rate & Comment


  • 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


  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