Bangkok Bang is bright, ripe, and full of movement. Limonea brings a citrus line that feels made for Thai basil, while mango softens the edges and ginger beer gives the drink its lift. It opens tropical, turns herbal, and finishes with a clean, lively snap.
Ingredients
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1.5 oz Gin Limonea
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0.75 oz simple syrup (or a syrup infused with Thai basil, pink pepper, and cardamom)
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0.5 oz fresh lemon juice
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5 very ripe mango cubes (frozen works very well)
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5-7 Thai basil leaves
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ginger beer (to top)
Glass: tall glass
Garnish: edible flower and Thai basil
How to Make It
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Add Limonea, simple syrup, lemon juice, Thai basil, and mango to a shaker.
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Fill with ice and shake hard, using a smash shake to break down the mango and basil.
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Double strain over fresh ice in a tall glass.
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Top with ginger beer.
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Garnish with an edible flower and Thai basil.
Pro Tips
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Why this build works: Limonea brings a clean citrus and herbal profile that locks naturally into Thai basil, while ripe mango adds roundness and ginger beer keeps the finish bright and lifted.
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Mango matters: use very ripe mango only. The softer and sweeter it is, the fuller and smoother the drink will taste. Frozen mango works well too, especially if it is fully ripe before freezing.
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Syrup option: an infused syrup with Thai basil, pink pepper, and cardamom adds more depth and gives the drink a more layered aromatic finish.
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Shake with intent: this is not a gentle shake. You want enough force to pull aroma from the basil and texture from the fruit.
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Keep the top lively: add the ginger beer only at the end, over fresh ice, so the drink stays sharp and sparkling.
