Sea Freeze by Le Thanh Tung
This recipe was first published in our story about Ho Chi Minh City’s Qui bar.
“This cocktail is inspired by my hometown, Nha Trang City, which has beautiful beaches, delicious seafood and many tropical fruits. I tried to combine these special things from my hometown into a drink.”
15ml Wasabi and green tea shrub*
10ml Pistachio syrup
20ml Passionfruit pulp
15ml Coconut puree
Shake all ingredients together with ice and garnish with a phlox flower. Serve in a conch nestled in a sake masu.
*Wasabi and green tea shrub: 300g white sugar; 300ml white wine vinegar; 500ml green tea; 50g fresh wasabi. Combine and chill in a fridge for one week.