Like every good New Yorker, weeknights at home (particularly when cold) often find us ordering in. Our takeout go-to is Thai food, and we've discovered that this Spiked Salted Lime Soda magically upgrades the whole meal from standard delivery to a truly satisfying dinner.
This effervescent cocktail combines homemade salted lime syrup with fresh lime juice, club soda and a Thai spirit called Mekhong (which is similar to a rum and is infused with herbs and spices). If you can't find Mekhong, this recipe also works well with a high-quality white rum.
Spiked Salted Lime Soda
Makes two drinks
- 1 1/2 oz Thai Mekhong (or white rum)
- 1 1/2 oz Salted Lime Syrup (see below)
- 3/4 oz fresh lime juice
- club soda
- 1 slice lime
- Add the spirits, Salted Lime Syrup and lime juice to a Collins glass and stir.
- Add ice to the glass and fill with club soda.
- Garnish with slice of lime.
Salted Lime Syrup
Makes 16 oz
- Zest of 4 limes
- 3 oz agave syrup
- 1 1/2 teaspoons sea salt
- 8 oz water
- 5 oz fresh lime juice
- Set the water to boil. Meanwhile, combine the lime zest, agave syrup and sea salt in a 32 oz Mason jar. Once boiled, add water to the jar, stirring to combine.
- Let cool to room temperature and add the lime juice. Refrigerate for 12 hours.
- Strain through cheesecloth. Syrup will keep refrigerated for two weeks.
