It seems the concoctions my brother and I have dreamed up over the years have finally gone mainstream:
Move over, mimosa!
I would add as an addendum to this article that if you don’t have two to six DAYS to prepare your artful infusions, a gallon jug of shochu mixed with a couple cans of fruit cocktail and chilled with frozen vodka shots can sometimes do the trick as well.
Raising a family in Thailand // Documenting Issan food, culture, music, and people
