Khmer Gin Highball
Ngam Ngov, gin and soda
A crisp Cambodian-inspired highball combining botanical gin with the deep citrus aroma and gentle salinity of Ngam Ngov. Chilled soda keeps the cocktail light while allowing the preserved-lime character to remain clear.
- Préparation
- 5 min
- Cuisson
- Pour
- 1
Ingrédients
one tall glass
- 45 mlLondon dry gin
- 15 mlNirorn Ngam Ngov syrup
- 10 mlfreshly squeezed lime juice
- 100 mlchilled soda water
- Ice cubes
- 1strip fresh lime peel
- 1small sprig Khmer basil,facultatif
For the garnish
Préparation
- 1
Chill a 300–350 ml highball glass, then fill it completely with ice cubes.
- 2
Add the gin, Ngam Ngov syrup and fresh lime juice.
- 3
Stir for approximately 5 seconds to combine and begin chilling the mixture.
- 4
Slowly add the chilled soda water so that it retains its carbonation.
- 5
Lift the mixture once from the bottom with a bar spoon; avoid excessive stirring.
- 6
Express the lime peel over the glass, add it as a garnish and finish with Khmer basil if desired. Serve immediately.
Gin works especially well with Ngam Ngov because juniper and citrus-peel botanicals reinforce the preserved lime's aromatic oils. The syrup already provides sweetness and salinity, so the drink needs neither simple syrup nor added salt. If the finished syrup becomes more concentrated after production is standardized, begin with 10 ml and increase only after tasting.
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