Adam Nystrom, lead bartender at E.P.&L.P. in West Hollywood, California, infused a classic Gin Sour with Southeast Asian flavors like coconut and lychee to make this beautiful beverage. Delicately sweet and floral lychee liqueur mixes with dark Amaro Montenegro and botanical-heavy gin to yield a complex, bittersweet flavor. The drink gets its signature jet black color from coconut charcoal, made from coconut husks that have been charred, cooled and ground into a powder. A frothy egg white head and a dusting of more coconut charcoal creates a striking ombré effect.
Black Thai Optional
1.5 oz Gin
.5 oz Lychee Liqueur
.25 oz Amaro Montenegro
.25 oz Rich Simple Syrup
.75 oz lemon juice
.5 oz egg whites
.25 tsp coconut charcoal
- Pour all of the ingredients into a shaker tin without ice, and dry shake.
- Add ice to the shaker and give it a hard shake.
- Double strain into a chilled coupe glass.
- Dust with coconut charcoal for garnish.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.