You don’t have to be pregnant to crave. And I can assure you I’m not pregnant just because I have a mean food crave for lemongrass. For me, it’s like catnip to a feline. I love the smell and taste. At one point, I used to go to my favorite vietnamese restaurant, Viet Cafe, once a week to get my Shrimp Lemongrass fix. Viet Cafe is long gone and I still have not found a restaurant that made the Shrimp Lemongrass like they did. Hence, my craving subsided. Then Hot Pot Heaven comes along with a killer Thai Lemongrass Broth and right now I’m salivating about it. Is it poor table manners to openly just drink the broth? Well, thank goodness for Kai Lemongrass Vodka I don’t have to live in broth shame.
Kai Lemongrass Vodka is a recent addition to the popular Kai Lychee Vodka. Kai is an ultra premium vodka distilled from rare yellow rice blossom grown in Vietnam. Kai Lemongrass is very similar to a citrus vodka BUT it has a distinctive dry finish. The aroma is very subtle of fresh lemon. On the palate, the flavor starts with sweet citrus and lingers after swallowing but then there’s a dryness. Sometimes adding a touch of heat fills the void. We added a dash of chili pepper water to one ounce of vodka. What a difference a dash makes. It’s like drinking the Thai broth chilled with alcohol. Turned off? Don’t be because it is very savory and delicious.
In our SWAM newsletter, we normally include a cocktail recipe. In the August newsletter, we created our version of a plantation iced tea. Someone revealed that the country clubs use lemongrass in their plantation iced tea. Using the internet, we looked up cocktail recipes for a lemongrass plantation iced tea and nothing came up. We decided to create on ourselves. The lemongrass tea cocktail is refreshing but the subtle dryness doesn’t quite quench the thirst. It can be a little dangerous because we seemed to refilling the glass more than often. ~Tipsy~ Enjoy creating your own cocktails with the Kai Lemongrass Vodka!
Chili Pepper Water Recipe by Sam Choy
2 cups filtered water
1 teaspoon salt
1 teaspoon vinegar
1 clove garlic, crushed
6 medium Hawaiian (or locally available) chili peppers
Sterilize a 16-ounce bottle in a hot water bath for 3 minutes, and allow to cool a little.
Bring 2 cups of filtered water to a boil. Place salt, vinegar, garlic, and chilies in the bottle.
Pour the 2 cups of water into the bottle and stir.
Let stand for about 3 to 4 days before using.
Saigon Plantation Cocktail
1 3/4 oz. Kai Lemongrass Vodka
1 3/4 oz. Pineapple Juice
3 1/2 oz. Sweetened Iced Tea
Add all the ingredients to ice. Shake vigorously and pour all including ice into a tall glass.
Category : Reviews &Spirits Posted on August 3, 2011