Post #806059 by Michelle66 on Wed, Oct 19, 2022 3:50 PM

I recently got back from a trip to Bangkok (and with Trader Vic’s just downstairs from my room, the temptation to go in there every night was very strong!)

The blue seahorse mug in the restaurant’s showcase was too cool to pass up, so I ended up buying it.

Now, I’m curious to try the Seyhorse cocktail, and found these two recipes online:

Version One: – 1 ½ oz. Light Rum – ½ oz. Midori – Squeeze ¼ Lime – 1 ½ oz. Orange Juice – 1 oz. Passion Fruit Juice – 1 tsp. Vanilla Extract – Flash Blend with Crushed Ice. Garnish: Pineapple Slice & Maraschino Cherry

Version Two: – 1 ½ oz. Light Rum – ½ oz. Midori – Dash Vanilla Extract – ½ oz. Passion Fruit Puree – ¼ oz. Passion Fruit Syrup – 1 ½ oz. Orange Juice – Squeeze ½ Lime (Save spent shell) – Flash Blend with Cracked ice. – Garnish with mint spring and spent lime shell

Looking over both recipes, I’d say the second one seems more authentic than the first. I often use vanilla extract in cooking, and a tiny bit goes a long way. 1 tsp of the stuff in a single cocktail just seems wrong. That much would totally overpower everything else in the drink. (What’s more, Trader Vic’s own pictures of the drink – cocktail-menu illustrations and photographs – show it with the mint sprig garnish, not a fruit stick.)

Have any of you folks ever tried this cocktail? I’m thinking about using the mug for the first time this weekend, and figured the Seyhorse might be a good one to start with.

(Also, I’ve never seen passion fruit puree here in Tokyo. How would things work out if I just boosted the passion fruit syrup amount a bit?)

[ Edited by Michelle66 on 2022-10-19 15:51:54 ]

[ Edited by Michelle66 on 2022-10-19 15:53:55 ]