Spiked Salted Lime Soda
Spiked Salted Lime Soda
Like every good New Yorker, weeknights at home (particularly when cold) often find us ordering in. For us, our 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 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 of Thai Mekhong (or white rum)
- 1 & 1/2 oz of Salted Lime Syrup (see below)
- 3/4 oz of fresh lime juice
- Club soda
- 1 slice of lime
- Add the spirits, Salted Lime Syrup, and lime juice to a Collins glass.
- 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 of agave syrup
- 1 & 1/2 teaspoons of sea salt
- 8 oz of water
- 5 oz of fresh lime juice
- Combine the lime zest, agave syrup, and sea salt to a 32 oz Mason jar.
- Meanwhile, boil the water and add to the jar, stirring to combine.
- Let cool to room temperature and add the lime juice. Refrigerate for 12 hours.
- Strain through cheesecloth.
Hungry for more infusions? Pick up our book Infuse: Oil, Spirit, Water!
