I’m in Wichita, Kansas for a few Rurally Screwed book events and having a great time! Last night I was the guest of honor at some friends’ book club held at a fabulous Vietnamese restaurant called Pho Hot.
When you think of Wichita, you don’t automatically think “fabulous Vietnamese restaurant” but come to find out there are a bunch of them here. Apparently, Wichita is in the midst of a fabulous Vietnamese restaurant moment.
We found out that Pho Hot is BYOB, so I decided to make a cocktail to bring to the restaurant….BYOC: Bring Your Own Cocktail.
I wanted something that would complement southeast Asian flavors — something gingery and minty and citrusy — and taste ultra refreshing on a crazy hot day; the temperature has been well over 100 degrees everyday. Here is what we came up with:
The Wichi Ta-Dah is a group drink. This recipe makes enough for 6 to 8 people.
A few hours beforehand, make a batch of Mint Ginger Simple Syrup. Look at the stove I got to make it on. Isn’t it nice?
To make, peel three pieces of fresh ginger, about two inches each in length. Place it and a bunch of mint in a small saucepan. Add 2 cups sugar and 2 cups water to the saucepan.
Bring the mixture to a boil, reduce the heat and allow to simmer for 10 minutes. Remove from heat. Strain the syrup and stash it in the refrigerator.
Once the syrup is completely cool, pour all of it — you should have 1 1/2 cups — into a pitcher. Add 3 cups vodka and the juice of 3 limes. Stir. Pour into a highball glass filled with ice until it’s half way full. Top with club soda. Garnish with more lime and more mint.
We then transferred the drink to a thermos — a vintage one at that…
…and brought it and some club soda and sliced limes to Pho Bot with us.
The Wichi Ta-Dah was a hit among the book club ladies. Though they could have also been raving about the food. Chef Danny Nguyen’s nine course meal — yes, nine courses — was incredible. It’s a day later and I’m still full…
The meal included a crazy amount of craw fish…
…that came with surprise hunks of sausage…
Eating crawfish requires dogged determination and true grit. Can’t you tell?
If you’re ever in Wichita, you must come to Pho Bot! It is so good! And check out this crazy photo.
Looks like a man’s head is growing right out of girl’s body on the cover of my book! Ha!
For previous summer cocktail recipes, see here, here and here.
{ 7 comments… read them below or add one }
write a book on cocktails and food and drink pairings..yum!
I think you need to make a mixed drinks/cocktail book! You have so many great ideas! I am itching to try this on in particular:-)
Love the photos of YOU!
made this simple syrup this weekend for mojitios! YUM
awesome!!! glad to know you liked it!
I had a craaazy delicious cocktail at Tupelo Honey Cafe in Asheville yesterday. It’s called the Dirty South and it is made with bacon and jalapeno infused moonshine and garnished with pimento cheese stuffed olives. I thought of you and your moonshine infusing adventures — just thought I’d pass it along!
http://www.tupelohoneycafe.com/location/southside-asheville/bar-menu
Enjoyed the great evening. Thanks so much for joining us and for mixing up a special cocktail for the evening. VERY NICE!