~ This is Day 206 ~
In case you were wondering, my day counts above in each post is the number of days since the lockdown happened in NYC, which was on March 16 for me. I think the official date was March 20 though.
After having three of these cocktails at Hutong last year for CNY, I rushed downtown to Astor Wines for the ingredients. Sadly, there wasn’t a vanilla vodka that I could find without it being crazy expensive. It occurred to me that I could just infuse my own so I went to this little spice shop in the East Village (Dual Spice Store, 1st Ave. between 5th-6th St.), since I was in the area, and I bought vanilla beans there. I don’t know where else you can get vanilla beans other than Dual and Kalustyan’s, which is in midtown east on Lexington Ave. between 28th-29th St.
- 1-2 Thai chilis, cut/slit
- 3 oz. vanilla infused vodka
- 1 oz. lychee liqueur
- ½ oz. honey water
- ½ lime, juiced
- Ice
To make honey water, mix equal parts of honey and water in your microwave or over a pot. Melt until combined then refrigerate to store.
If you liked any of my tools and stuff from the video, you can get it yourself with these links:
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