The White Lotus is Heating Up
Cool off with these White Lotus-inspired cocktails and ice cream flavors in time for your next watch party
We’re deep into the middle of season three of The White Lotus and finally, things are getting interesting.
With the lack of Tanya McQuoid (Jennifer Coolidge), we knew this season would have a serious hurdle to jump over. Thankfully, Parker Posey’s inspired (and drugged out) southern belle, Victoria and Aimee Lou Wood’s Chelsea stepped in to do yeoman’s work. Still, it wasn’t until episode five and Sam Rockwell’s monologue that us frogs in the proverbial HBO pot of water started to feel the heat.
If you’re planning a watch party for the rest of the season, whether it be for a group or a party of one, you need something to cool you off.
Miami-based ice creamery, Azucar, is offering a selection of White Lotus-inspired flavors on Goldbelly. The Hawaii selection includes pina colada, Chusmeria (banana ice cream with chopped peanuts and chocolate chunks), and Shaka (chocolate ice cream with sea salt). The Sicily-inspired treats include pistachio, lemon, and Godfather (extra virgin olive oil ice cream with orange zest and chocolate chunks). Finally, the Thailand flavors include lychee, coconut lemongrass, and Thai Me Up (peanut butter ice cream with toasted coconut shavings and a drizzle of sriracha). The ice creams will be available starting next week on Goldbelly.
If you’re looking for cocktails, Ketel One and Tanqueray have released a plethora of recipes inspired by Thailand, this season’s setting for slow-moving mayhem. Make up a few for your viewing pleasure.
The White Lotus Punch
¾ oz. Ketel One vodka
¾ oz. Tanqueray London dry gin
1 oz. lime juice
¾ oz. mango syrup
2 oz. pineapple juice
Pineapple wedge or leaves for garnish
Directions
Add all ingredients into a highball glass filled with crushed ice and gently stir. Garnish with a pineapple wedge and serve.
For mango syrup: Cut up two mangos and remove pits. Place pieces into a pot along with a cup of water and a cup of white sugar. Bring to a boil, then turn off the heat and let cool for one hour. Remove mango pieces and strain syrup into a bottle.
The White Lotus Vesper
¾ oz. Ketel One vodka
¾ oz. Tanqueray London dry gin
¼ oz. French white wine aperitif
1 bar spoon or teaspoon lychee liqueur
1 bar spoon or teaspoon butterfly pea tea (optional)
Lychee for garnish (optional)
Directions
Add all ingredients into a cocktail shaker filled with ice. Strain into a chilled martini glass and garnish with a lychee.
Thai-Basil Smash
¾ oz. Ketel One vodka
¾ oz. Tanqueray London dry gin
¾ oz. lemon juice
¾ oz. simple syrup
8 Thai basil leaves (substitute traditional basil if needed)
Directions
Add all ingredients into a cocktail shaker with ice and shake. Fine strain into a rocks glass filled with ice. Garnish with Thai basil leaves.
Bangkok Bee's Knees
1 ½ oz. Tanqueray London dry gin
¾ oz. lemon juice
½ oz. Thai chili-infused honey
Thai chili garnish
Directions
Add all ingredients into a cocktail shaker with ice and shake. Fine strain into a coupe. Garnish with fresh Thai chili pepper.
Thai Lime Southside
1 ½ oz. Tanqueray London dry gin
¾ oz. lime juice
¾ oz. simple syrup
6 makrut lime leaves
6 mint leaves
Directions
Add all ingredients to a cocktail shaker filled with ice and shake for 30 seconds. Fine strain with a tea strainer into a coupe or martini glass. Garnish with lime leaves and mint sprig.
Lychee Cosmo
1 ½ oz. Ketel One citroen vodka
½ oz. lychee liqueur
¾ oz. lemon juice
¾ oz. cranberry juice
½ oz. simple syrup
Directions
Add all ingredients into a cocktail shaker filled with ice and shake. Strain into a chilled martini glass and garnish with a lychee.