Challenged by Scofflaw’s Danny Shapiro with fish sauce, the pungent distillate of fermented fish, Perennial Virant bartender Erin Hayes made a savory cocktail inspired by Thai tom yam curry. Starting with a fish sauce aged in bourbon barrels, she combined two virgin sugarcane rums—one infused with coconut flakes—with a homemade coconut curry made with more of the sauce than she had expected it could handle. “I was going to serve it in a coconut too, but I thought that was too much,” Hayes said. She added citrus to bring out the umami of the sauce without the flavor of anchovies.
Best of Chicago voting is live now. Vote for your favorites »
(Recipe below slideshow.)
Cocktail Challenge: Erin Hayes of Perennial Virant makes the Five O’clock in Phuket
*Lemongrass simple syrup
Toast all spices in a pan. Heat coconut milk to simmer. Add seasonings and toasted coconut flakes. Slowly add fish sauce while stirring. Heat all elements together for 15 minutes. Let the mixture cool and strain.
