Yes, you read correctly!
This is a Mama Lam’s cocktail recipe!
We didn’t think it could be done, but honestly it takes some talent and creativity to come up with a cocktail using Mama Lam’s Malaysian curry paste.
This recipe comes to you from Luis Ramos – some call him a bartender, some call him a mixologist. You can call him whichever you’d like, one thing is for sure, he is super passionate and knowledgeable about cocktails.
You can follow Luis @luitres92 for more cocktail inspo!
If you’re ever in SF, visit him at The Treasury
Prep Time: 5 min
Cook Time: N/A
1.5 oz White Rum
0.75 oz Capelletti Apperitivo (Aperol is ok)
0.75 oz Simple Syrup
0.5 oz Meyer Lemon Juice
2 oz Coconut Milk
2 Dashes Peychauds Bitters
1/2 Teaspoon Mama Lams
- Add 1/4 cup of crushed Ice.
- Shake for 12-15 seconds
- Dump all ingredients into glass
- Top off with crushed ice
- Toasted coconut chips (toast on stove top)
- Sesame leaf (optional. But amazing aromatic contrast)