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Vietnam Cocktail

Garden-fresh cilantro meets with serrano pepper heat in this cocktail from Tuscon’s Downtown Kitchen + Cocktails.

1 1/2 oz. serrano-infused gin
1/2 oz. Grand Marnier
1/2 oz. fresh lime juice
1 oz. simple syrup (1:1)
10-12 fresh cilantro sprigs
2 lime wedges
4 quarter-sized wheels fresh ginger
Tools: shaker, muddler, strainer
Glass: bucket

In the base of a shaker, gently muddle cilantro, lime and ginger. Add remaining ingredients and shake with ice. Strain into an ice-filled glass and garnish.

For the serrano-infused gin: Half 2 serrano chile peppers and discard 90% of the seeds. Infuse peppers and remaining seeds in 750 milliliters of gin for 3 weeks. Strain into a clean glass jar and use within 6 months.

Downtown Kitchen + Cocktails, Tuscon, Arizona

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