Thai Peanut Colada

For the peanut satay-infused gin: add 4 ounces of peanut satay sauce to a bottle (750ml) of gin in a sealed container and shake well for at least 30 seconds. Allow the mixture to settle, then strain through a coffee filter or use a gravy separator to remove the fat and solids. [You can also use a separatory funnel, or freeze the mixture and spoon off the solids.] Store in the fridge for up to two weeks.

For the cocktail: combine all ingredients in a cocktail shaker with ice. Share for 15 seconds and strain over one large ice cube or into a chilled coupe glass.

Optional: garnish with cilantro, jalapeño, lime red pepper, lemongrass stalks or dried rose petals.