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Thai Ball Recipe by Tobin Shea | The Silk Road Cocktail Collection

Follow Redbird Bar Director Tobin Shea’s simple instructions below for the Thai Ball cocktail. Inspired by the drinking vinegars of Thailand and South East Asian countries. A refreshing and spicy highball that uses a shrub – an ancient preserving tecnique that can be traced all the way back to the fertile crescent.

Thai Ball
1 oz Altos Olmeca Tequila
1 oz Rhum JM Blanc
½ oz Pressed Lime
¾ oz Thai Pineapple Shrub*
¼ oz Thai Chili Tincture**
3 oz Soda
Basil Sprig
Pineapple Wedge

Combine all ingredients except the soda in an ice filled shaker, shake until chilled. Top with soda, strain into a Collins glass. Garnish with a thai basil sprig and a pineapple wedge.

*Thai Pineapple Shrub
1 Pineapple, peeled, cored and chopped
2 cups Sugar
2 Kaffir Lime Leaves
½ cup Thai Basil Leaves
Peels from 2 Limes
2 cups Coconut Vinegar

Combine first five ingredients in a non-reactive container. Stir to thoroughly incorporate. Allow to sit for one day in a dry cool area. Add vinegar, and stir until all liquid. Strain, bottle and keep in a refrigerated environment.

**Thai Chili Tincture
6 Thai Chili Pods, chopped
2 cups J Wray and Nephew overproof rum

Combine all ingredients, let sit for 2 weeks. Strain and bottle.

For more information on The Silk Road Cocktail Collection, visit redbird.la/silk-road. 

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