Fish sauce, quite frankly, stinks. It is distilled fermented fish after all. But boy does it make Vietnamese food sing. Why wouldn't it work in drinks too?
The team at Melbourne's Uncle asked just that, and came up with the somewhat fishy See You Bye - an innocuous looking cocktail that packs quite the punch, combining tequila, lime, coriander, lemongrass, mint, chilli, palm sugar and - you guessed it - fish sauce.
Uncle's in-house cocktail expert and restaurant manager, Pete Signato, (creator of the ever-popular '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 recipe
50ml Tromba Blanco Tequila
25ml lime juice
15ml palm sugar syrup
2.5ml fish sauce
1 Slice of green chilli
1 coriander root
6 slices of lemongrass
6-10 mint leaves
6-10 Vietnamese mint leaves
Place all ingredients into a shaker and mix thoroughly, double strain over ice and garnish with a dehydrated pink grapefruit wheel.