Something smells fishy

Melbourne Vietnamese restaurant Uncle has created a fish-sauce inspired cocktail dubbed the ‘See You Bye’.

Fish sauce, the pungent distillate of fermented fish, is considered a staple in most types of Asian cuisine and a vital seasoning in Vietnamese food; one place it is less often featured is the cocktail list.

The star of the show is Uncle’s fish sauce, combined with Tromba Blanco tequila, lime, coriander, lemongrass, mint, chilli, and palm syrup, packing a whole lot of punch into one glass.

Uncle’s in-house cocktail expert and Restaurant Manager, Pete Signato, (creator of the everpopular ‘pho-groni’) says he incorporated the unexpected ingredient to add depth of flavour.

“I had the idea for the cocktail at a tequila tasting. I wanted to ‘Asian up’ tequila and use fish sauce in a similar way that a margarita incorporates salt.”

“So far guests have been embracing the unusual cocktail and it’s become one of Uncle’s bestsellers,” says Signato.

‘See You Bye’ features on the cocktail list at both of Uncle’s outlets (St Kilda and Collins St) for $18.50.

See You Bye cocktail recipe:

  • 50ml Tromba Blanco Tequila
  • 25ml lime juice
  • 15ml palm sugar syrup
  • 5ml Fish sauce
  • 1 Slice of green chilli
  • 1 coriander root 6 slices of lemongrass
  • 6-10 mint leaves
  • 6-10 Vietnamese mint leaves

Method: Place all ingredients into a shaker and mix thoroughly, double strain over ice and garnish with a dehydrated pink grapefruit wheel.

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