Tiger’s Purr from V Street
Elevate your New Years Eve with some fantastic cocktails! We have our eye on the Tiger’s Purr from V Street, with its festive red color and refreshing taste. This cocktail uses Scotch, Aperol, lime juice, and Thai Tea Syrup, giving it a unique flavor that is sure to be a hit at any party.
V Street, from beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street, offers creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more. Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this is a must-have for vegetable lovers and everyone with a taste for adventure. Purchase a copy from your favorite retailer.
Southeast Asia is known for lots of sweet drinks. And while Thai iced tea is no exception, it does offer some balance with the chewy little tannins from a super-rich brew of Ceylon tea leaves. We’ve created a cocktail that furthers the balance between some tart citrus notes and the brash, bitter blend of Scotch and Aperol. It’s a dryer, more sophisticated way to enjoy one of Thailand’s simplest and most well-known drinks. SERVES 1
- 1 1/2 ounces blended Scotch, Famous Grouse preferred
- 1 1/2 ounces Thai Tea Syrup (below)
- 1/2 ounce Aperol (substitute Campari)
- 1/2 ounce lime juice
Pour all of the ingredients into an empty shaker.
Fill with ice, close the shaker, and shake hard for 12 seconds. Double-strain into a chilled coupe glass.
Thai Tea Syrup
- 1/2 cup Thai (Ceylon) tea leaves
- 6 tablespoons maple syrup
Bring 1 pint water to a boil in a medium saucepan over high heat. Turn off the heat, add the Thai tea leaves, and steep for 10 minutes.
Strain out the leaves, stir in the maple syrup, and cool fully before transferring to an airtight container. Store in the refrigerator for up to 1 week.
MAKES 2 CUPS