Escape to The White Lotus: Cocktail Recipes for Season 3

• ¾ ounce Ketel One Vodka
• ½ ounce Tanqueray London Dry Gin
• 1 ounce lime juice
• ¾ ounce mango syrup*
• 2 ounces pineapple juice
• Pineapple wedge

*Mango Syrup:

• 2 mangoes  
• 1 cup water
• 1 cup white sugar

For mango syrup: Cut up two mangos and remove pits. Place mango pieces, water and white sugar into a pot. Bring to a boil, then turn off the heat and let cool for one hour. Remove mango pieces, strain syrup into a bottle and refrigerate. Keeps for up to two weeks.  

For cocktail: Add vodka, gin, lime juice, mango syrup and pineapple juice to a highball glass filled with crushed ice and stir. Garnish with a pineapple wedge and serve.

• ¾ ounce Ketel One Vodka
• ½ ounce Tanqueray London Dry Gin
• ¼ ounce Lillet Blanc Apertif
• 1 teaspoon Soho Lychee Liqueur
• 1 teaspoon butterfly pea tea (optional)
• Lychee

Add vodka, gin, aperitif, lychee liqueur and butterfly pea tea into a cocktail shaker filled with ice. Shake well and strain into a chilled martini glass. Garnish with a lychee.

• 1 ½ ounces Tanqueray London Dry Gin
• ¾ ounce lemon juice
• ½ ounce Thai chili-infused honey*
• Fresh Thai chili pepper

*Thai Chili-Infused Honey

• 3-5 Thai chilies, sliced
• 1 cup honey

For Thai chili-infused honey: Slice 3-5 Thai chilies lengthwise. In a small saucepan, combine chilies and honey. Heat over low heat for 5-10 minutes, stirring occasionally. Remove saucepan from heat and let the honey mixture cool to room temperature. Strain out chili pieces (optional) and pour into an airtight jar until ready to use. Store at room temperature for up to 6-12 months.

For cocktail: Add gin, lemon juice and Thai chili-infused honey into a cocktail shaker with ice and shake. Fine strain into a coupe. Garnish with fresh Thai chili pepper.

• ¾ ounce Tanqueray London Dry Gin, coconut oil fat washed*
• ¾ ounce Martini Sweet Vermouth
• ¾ ounce Campari Aperitivo
• ¼ ounce Gaetano Banana Liqueur
• Pineapple fronds
• Dehydrated banana chip

*Coconut Oil Fat Washed Gin

• ½ cup coconut oil, melted
• 2 cups Tanqueray London Dry Gin

For coconut oil fat washed gin: Mix melted coconut oil with gin in a jar. Let it sit for 4-6 hours, then freeze it overnight. Scoop off the solid oil and strain the gin to use in cocktails. Store the strained gin in the refrigerator. Keeps for up to one to two weeks.

For cocktail: Add the fat washed gin, sweet vermouth, aperitivo and banana liqueur to a mixing glass filled with ice and stir until well chilled. Strain into a rocks glass over a large ice cube. Garnish with pineapple fronds and dehydrated banana chip.

• 1 ½ ounces Tanqueray London Dry Gin
• ¾ ounce lime juice
• ¾ ounce simple syrup
• 6 makrut lime leaves
• 6 mint leaves

Add gin, lime juice and simple syrup to a cocktail shaker filled with ice and shake for 30 seconds. Fine strain into coupe or martini glass. Garnish with lime leaves and mint sprig.

• ¾ ounce Ketel One Vodka
• ½ ounce Tanqueray London Dry Gin
• ¾ ounce lemon juice
• ¾ ounce simple syrup
• 8 Thai basil leaves (substitute traditional basil if needed)

Add vodka, gin, lemon juice and simple syrup into a cocktail shaker with ice and shake. Fine strain into a rocks glass filled with ice. Garnish with Thai basil leaves.

• 1 ½ ounces Ketel One Citroen Vodka
• ½ ounce Soho Lychee Liqueur
• ¾ ounce cranberry juice
• ¾ ounce lemon juice
• ½ ounce simple syrup
• Lychee

Add vodka, lychee liqueur, cranberry juice, lemon juice and simple syrup into a cocktail shaker filled with ice and shake. Strain into a chilled martini glass and garnish with a lychee.

• 2 slices Thai chili
• 1 ounce Ketel One Vodka or Ketel One Oranje Vodka 
• ½ ounce Mr Black Cold Brew Coffee Liqueur
• 1 ounce espresso or cold brew coffee
• ½ ounce simple syrup
• Espelette pepper powder

Place Thai chili slices into a cocktail shaker. Add vodka, coffee liqueur, espresso or cold brew coffee and simple syrup to a shaker filled with ice. Strain into a chilled coupe glass and garnish with Espelette pepper powder.

• 1 ½ ounce Ketel One Vodka or Ketel One Oranje Vodka
• 2 ounces Thai tea concentrate
• 2 ounces evaporated milk
• Dried mango

Add vodka, Thai tea concentrate and evaporated milk to a shaker with ice. Shake and strain over fresh ice. Garnish with dried mango.