Pichet Ong frequently changes the cocktail menu at his restaurant P*ONG, but the Bangkok Margarita has been on the cocktail menu since the place opened. Resposado tequila, ginger liqueur, pineapple and a ginger syrup created with fresh ginger agave nectar and lime juice are shaken then topped with sea salt, fresh lime zest and Aleppo pepper. Pichet says that the Bangkok Margarita contains the four points of cooking that he likes to apply to cocktails as well as food: salty, sweet, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!