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Phuket Bullet
Can I use a different sweetener instead of simple syrup?
MOREAbsolutely. Experiment with honey, agave nectar, or even flavored syrups to customize the sweetness of your Mojito.
Phuket Bullet
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
lemongrass-infused seafood skewers or bullet-shaped chocolate truffles
Bitter, herbal, and sweet
- Peychaud Bitters 3 dash(es)
- Mekhong 6 cl
- Galliano 2.25 cl
- Green Chartreuse 2.25 cl
Any Glass of your Choice
phuket bullePhuket Bullet is a popular Rum,Vodka cocktail containing a combinations of Peychaud Bitters,Mekhong,Galliano,Green Chartreuse .Served using Any Glass of your ChoicePhuket Bullet Ingredients
Peychaud Bitters,Mekhong,Galliano,Green Chartreuse,
Phuket Bullet Recipe
Pour Mekhong and the rest of the ingredients into a mixing glass. Add ice and stir for 35-40 revolutions. Strain into a chilled martini-cocktail glass. Garnish with a blood orange half wheel.
Peychaud Bitters
Alcoholic spirits infused with botanicals such as herbs, roots, fruits and leaves, are called Bitters.
Bitters consist of water and alcohol which has been steeped with various herbs, fruits, leaves etc. Bitters are not to be drank neat or even as the base spirit of a cocktail, these are usually concentrated alcoholic concoctions and just a dash or a few drops are all we need to add that taste to a cocktail.
There are exceptions and some bitters like the Italian Amari is consumed without mixing in a cocktail. It has a bitter sweet taste and alcohol content is somewhere between 16%-40%. Generally in Europe its being consumed as an after dinner digestif.Mekhong
Mekhong, the Spirit of Thailand, is the first domestically produced branded Golden Spirit of the country.
Note than although Mekhong is mentioned as a Whisky, but it is more of a Rum in composition and style. It is made from 95% sugar cane molasses and 5% rice. The distillate is then blended with herbs and spices to give it's aroma and taste. Mekhong is bottled at 35% ABV.Galliano
Galliano is a liqueur made from neutral alcohol steeped with a wide range of herbs and spices ranging from juniper, anise, vanilla, musk yarrow, lavender and many more herbs and has a distinctive vanilla sweetness. Caramel and tartrazine is used to create the bright yellow colour. It's distinctive vanilla top note and sweetness and flavour separates it from other anise flavoured herbal liqueurs like Anisette, Sambuca and Pernod, and you don't need any sweetner syrup while mixing Galliano. Galliano or Liquore Galliano L'Autentico, is the creation of Artur Vaccari of Livorno, Tuscany, who created this liqueur in 1896 and named it after Giuseppe Galliano, a Royal Italian Army Officer. Galliano is bottled at 30% and 42.3% ABV.
Green Chartreuse
If there is any liqueur shrouded in mystery and steeped in history of European medieval culture of alcoholic medicine making, be it eau de vie or uisce beatha, the history of the monks of different orders who spent their time in identifying herbs and their benefits, Chartreuse would be the forerunner.
Chartreuse gets its name after the monks of the Carthusian Order head quartered in Grande Chartreuse monastery, located in the Chartreuse Mountains in Grenoble, France. It is a distilled alcohol aged with 130 herbs, plants and flowers, with a recipe that's to this day, a closely kept secret that only two monks can know, at any given time. These are the monks that mix the botanicals.
The recipe of this Elixir Vegetal was presented to Carthusian monks by François Hannibal d'Estrées, a marshall of artillery, during French King Henry IV, in 1605. Since then, through ups and downs, exiles and returns, the monks have held to their secret tightly and once were producing Chartreuse in exile from Spain.
After their exile in 1793 the Carthusian monks returned to France in 1816, and the manuscript to the elixir that was secretly passed on when the monks carrying it were arrested, were passed on back to them, they started producing Chartreus from the Monastry.
They were exiled again in 1903 and they took refuge in Tarragona, Catalonia and the monks started producing it with the label Liqueur fabriquée à Tarragone par les Pères Chartreux, until their return to France and regaining control of the distillery at the Monastry a few decades later.
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