This tropical cocktail was invented in Singapore a few years ago by a master bartender -me- and my cocktail workshop partner Riku. It was named after the fact that his wife was on a getaway in Cambodia while we were toiling away in the kitchen to bring home the dough, in this case the dough being tomahawk steaks and cocktails.

The original recipe used Paper Lantern Gin, the self-proclaimed Singapore’s first craft gin, ironically made with ingredients from Vietnam and coincidentally by a Turkish founder.  That said, any craft peppery gin will work equally well, or maybe even better.

This recipe requires lemongrass syrup, a key ingredient that gives the cocktail it’s intoxicating flavour and aroma.


For the lemongrass syrup:

  • 100g white sugar
  • 100g water
  • 3-4 lemongrass stalks, bruised and sliced

For the cocktail:

  • 60ml gin
  • 30ml lemon juice, freshly squeezed
  • 20ml lemongrass syrup
  • 1 egg white
  • Angostura bitters to garnish


For the lemongrass syrup:

  1. Stir ingredients in a saucepan over medium heat until it starts to simmer,
  2. Turn off the heat and steep for 10 minutes.
  3. Strain through a cheesecloth or a fine mesh strainer into a bottle, keep in the fridge for up to a month

For the cocktail:

  1. Pour the gin, lemon juice, lemongrass syrup and egg white into a shaker without ice and shake vigorously
  2. Add ice cubes and shake again until ice cold, about 30 seconds
  3. Strain through a tea strainer into a chilled coupe
  4. Garnish with a few drops of angostura bitters.

Tips & Tricks

  • Use the freshest eggs you can find, unless you enjoy mild food poisoning.
  • Shaking all the ingredients without ice is called a “dry shake” and helps get rid of the egg-y smell. Angostura bitters also serves the same purpose.
  • The harder you shake, the smoother your foam will become.
  • Strange trivia: angostura bitters had super sexist weird ads in the 50’s.