A good cocktail to pair with Thai food?

I'm cooking dinner for a date Saturday night, and the cuisine is Thai. I haven't hammered the menu down completely, but I'm looking for a sophisticated cocktail that would pair well with general Thai flavors. Think ginger, lime, chilis, coriander, etc... Thanks in advance!

I had a rather excellent cocktail at the Pegu Club in New York that reminded me exactly of eating thai food. I remember that it had gin, and rum!, coconut milk, orange, lemon, kaffir lime leaves, and an orchid for garnish. I can't give proporiations at all (because I don't know them) but it was very creamy and in a long drink glass. I really enjoyed it. If you have some time with those ingrediants I think you could come up with something nice.... Maybe (my untested, no idea guess):

1oz gin
1oz light rum (Flor de Cana 4 would be my suggestion)
3oz Coconut milk
1oz orange juice
.75oz lemon juice
.5oz simple syrup
muddle kaffir limes

I'll suggest another Pegu Club drink...with the right gin, I think a Gin Gin Mule would be perfect with Thai...

3/4 oz Lime juice
1 oz Simple
1 oz Ginger Beer
1 1/2 oz Gin
2 sprigs of mint

Muddle a sprig of mint with the lime and simple in a Collins glass. Add gin, ginger beer and ice. Garnish with remaining mint sprig.

The Violet Hour's Rangoon Fizz comes to mind -- it's like a gin gin mule, but better.

1.5 oz gin (Plymouth or Bombay Sapphire work nicely, so do either of the North Shore gins)
3/4 oz lime juice
3/4 oz ginger syrup (to make ginger syrup, either combine ginger juice and sugar in a 1:2 ratio until dissolved, or just cut up a bunch of ginger and heat it with some simple syrup.
6-8 mint leaves
Premium tonic (Q or Fever Tree -- substitute Schweppes/Canada dry at your own peril)
3 dashes Angostura

Directions:

muddle mint with lime juice and ginger syrup. Add Angostura and gin and shake vigorously with ice. Pour into a highball or collins glass and top with a couple ounces of tonic. Stir to combine and garnish with an additional mint spring.

bjackson wrote:I had a rather excellent cocktail at the Pegu Club in New York that reminded me exactly of eating thai food. I remember that it had gin, and rum!, coconut milk, orange, lemon, kaffir lime leaves, and an orchid for garnish. I can't give proporiations at all (because I don't know them) but it was very creamy and in a long drink glass. I really enjoyed it. If you have some time with those ingrediants I think you could come up with something nice.... Maybe (my untested, no idea guess):

1oz gin
1oz light rum (Flor de Cana 4 would be my suggestion)
3oz Coconut milk
1oz orange juice
.75oz lemon juice
.5oz simple syrup
muddle kaffir limes

that sounds pretty awesome. Only drink I knew pegu had with coconut in it is the coconut-kaffir fizz, but I'm sure their menu changes a lot. I think the fat in the coconut milk would balance perfectly with the spice in the meal.

So, Mixo, what drink did you make?

The Pegu Club sounds like a fine sip.

This is a great summer drink. I haven't had this with Thai food but with foods with similar flavor profiles.

over ice
ginger-infused vodka
splash scotch (for a hint of smokiness)
top with guava juice
(candied ginger garnish optional)