Mahaniyom Sazerac · Mahaniyom
Frezcal · Toro
5 Spicy Margarita Recipes from Boston Bartenders
Mahaniyom, a self-described “Thai Tapas Bar” in Brookline Village, is dedicated to bold Thai flavors. That emphasis doesn’t end with its house-made curry or chili paste—it applies to the cocktail menu, too.
One prime example is the Mahaniyom Sazerac, which relies on a Thai tea-infused rye to subvert the old-school cocktail. Mahaniyom staff recommend using the Thai tea brand ChaTraMue, which you can find at Asian supermarkets and online. After the rye is infused with the tea for 24 to 72 hours (the longer the infusion, the more powerful the effect), it develops flavors that are at once earthy and herbal, yet sweet and creamy.
However, the normal rules of Sazerac-making still apply. Most importantly, you’ll need to rinse the glass with absinthe prior to mixing the drink itself. Mahaniyom spritzes the inside of the glass via an atomizer, but you can just as easily coat the glass’s surface by rinsing it with a tablespoon of the high-proof spirit.
Mahaniyom uses their own house-made bitters, but home bartenders can substitute Peychaud’s, which after all remains the traditional choice for a Sazerac—even one as untraditional as this.
2 ounces Thai tea-infused rye whiskey*
¼ ounce simple syrup
1 tablespoon absinthe, for rinse
3 dashes Peychaud’s Bitters
Lemon peel, for garnish
Add Thai tea-infused rye, simple syrup, and bitters to a stirring glass filled with ice and stir until chilled. Strain into a chilled, absinthe-rinsed glass over a single large ice cube. Garnish with a lemon peel.
*Thai Tea-Infused Rye Whiskey (yields 750ml)
1 750ml bottle Old Overholt Rye Whiskey
60 grams Thai tea leaves (preferably ChaTraMue)
Add Thai tea leaves to rye and allow mixture to sit for between 24 and 72 hours in a sealed container. Strain out tea leaves and re-bottle. Keeps indefinitely, though tea flavor may gradually dissipate.