Thai Vacation is a bright, hydrating, semi-sweet, and pleasingly tart juice. The oils in the lime leaf give It a rich mouthfeel. It’s highly aromatic, a little piquant, and has a beautiful bright green color. You can make this with any kind of juicer including orbital, slow, and presses. I like to use D’Anjou or Comice pears for this but you can use any sweet ripe pear. Note that if your pear is too ripe most juicers will just turn it into a paste and you will get almost no juice from it.
1 medium cucumber
1 medium pear
1 2” piece of ginger, or to taste
1 stalk of lemongrass for the juice
1 stalk of lemongrass for the garnish (optional)
2-3 Makrut lime leaves. Also called kaffir lime leaves in some stores.
- Wash all the produce.
- Trim the root portion and tough outer layers of the lemongrass until you’re left with only the tender, lighter-colored center.
- Cut the rest of the produce into pieces that will fit into your juicer.
- Half and juice the lime separately.
- Juice the remaining produce together starting with the ginger, lime leaves, and lemongrass. This allows the juice from the other ingredients to better extract these flavors.
- Add lime juice to taste and mix.
- Garnish with a trimmed stalk of lemongrass, a whole makrut lime leaf, or a wedge or wheel of lime.
If you want to use this in a cocktail London Dry Gin is a good way to go. The aromatics in the juice pair well with the juniper and other botanical flavors of the gin. Make a highball with 2 parts gin to three parts juice and soda water, a lowball with 2 parts gin and 4-6 parts juice depending upon how strong you like your drinks, or chill 2 to 2 ½ parts gin with 1 to 1 ½ parts juice over ice and double strain into a coupe glass.