A spicy, savory daiquiri riff that highlights the delicious flavors of a tasty green papaya salad 🥗 The wonderful mix of sweet, sour, savory, and spice from a green papaya salad was repurposed into a liqueur (more on that below) that is complemented by the juniper and other botanicals in gin, the tart lime juice, some muddled green chili, the sumac and lemon peel notes of Moroccan bitters, and the cooling herbal notes from fresh mint. A delicious drink to enjoy before or during dinner Muddle 1-2 slices of green chili of choice and 6 mint leaves in .25 oz Cane Syrup Add: 1.5 oz New American Style gin (Aviation, St George Botanivore, etc, anything brimming with botanical notes) .5 oz Old Tom Gin (a bit milder with a touch of sweetness and malt, Haymans or Scofflaw are good examples) .5 oz Green Papaya Salad Liqueur (strain liquid from green papaya salad from local Thai restaurant, add 1 part Vodka to 2 parts liquid, add a touch of granulated sugar and habanero bitters and stir until well mixed) .75 oz Fresh Lime Juice 2 dashes Bitter End Moroccan Bitters Shake with ice and strain into a chilled coupe. Garnish a sprig of fresh mint