Our buddy Ricky still finds himself (in his words) trapped in downtown Seattle; he’s a die hard Missouri River dry fly guy who happens to hold a teaching appointment at the UW Medical School.
His wife has some fancy smancy job downtown, so they live right there in the heart of the city. She seems to think it’s pretty nifty while he’d rather be sitting in a corner booth at Izaak’s (in Craiglandia of course) sipping a cold beer after yet another day of guiding, perusing the sun and windburned sports flowing through after a day on the river.
Ricky has, as a matter of survival, learned to embrace the fine food that Seattle offers, and recently sent this recipe for a Long Thailand Ice Tea he pilfered from his favorite bartender at the Foreign National, the bar adjacent to /part of Stateside, the French-Vietnamese restaurant that’s all the recent rage.
He is a huge fan of Thai and Vietnamese cuisines, and claims this is one of the best cocktails he and his lovely wife have run across in years.
‘Nuff said.
1/2 ounce good honey
1/2 ounce water (boiling)
2 ounces Thai red tea
1 ounce sweetened condensed milk (NOT the low fat version)
1 ounce dark rum
1 ounce brandy
1 ounce rye whiskey
2 ounces club soda
Ice
Garnish: Lemon twist
Pour the honey and boiling water into your trusty cocktail shaker, stir to dissolve the honey, then set aside until cool.
Now add the tea, condensed milk, and all three adult beverages. Fill with ice and shake, shake, shake, then strain into an ice filled tall (Collins) glass.
Top with the club soda, garnish, and go to it.
Enjoy.
