Black Thai Optional

Matthew Kelly/Supercall

Adam Nystrom, lead bartender at E.P.&L.P. in West Hollywood, California, infused a classic Gin Sour with Southeast Asian flavors like coconut and lychee to make this beautiful beverage. Delicately sweet and floral lychee liqueur mixes with dark Amaro Montenegro and botanical-heavygin to yield a complex, bittersweet flavor. The drink gets its signature jet black color from coconut charcoal, made from coconut husks that have been charred, cooled and ground into a powder. A frothy egg white head and a dusting of more coconut charcoal creates a striking ombré effect.

Black Thai Optional

Bitter, Sweet


  • 1.5 oz Gin
  • .5 oz Lychee Liqueur
  • .25 oz Amaro
  • .25 oz Rich Simple Syrup
  • .75 oz lemon juice
  • .5 oz egg whites
  • .25 tsp coconut charcoal


Step one

Pour all of the ingredients into a shaker tin without ice, and dry shake.

Step two

Add ice to the shaker and give it a hard shake.

Step three

Double strain into a chilled coupe glass.

Step four

Dust with coconut charcoal for garnish.

Contributed by Adam Nystrom