Eoin Kenny on Long Chim Perth’s Traveller Series cocktail list

Inspired by Koh Samui; Long Chim’s Lone Traveller Series continues

Photography: Shot by Thom

Long Chim, State buildings, Barrack St &, St Georges Terrace, Perth

Wouldn’t it be nice to go to Koh Samui right now? Well, the team at Long Chim over in Perth are all about Thai flavours and bar manager Eoin Kenny reached out to us with some cracking and innovative cocktails from their new menu. “As you may know, Long Chim created the Lone Traveller cocktail series in 2018 with the menu representing a series of places in Thailand and the drinks being influenced by the sights, sounds, tastes and smells of the island,” said Kenny. “This started in Bangkok and the menu was a massive success and a labor of love for all involved.”

The second volume’s time has now arrived and they are focused on the playful island of Koh Samui and in particular tropical plants and tropical fruits.

“We cleared out our Tuck Shop and transformed it into a Koh Samui beach bar with sand, palms, music and lighting, the guests receive boarding passes and we blindfold our guests to take them on a short ‘plane ride’ in the hotel’s Lexus to complete their short trip to Koh Samui.” – Eoin Kenny, Bar Manager at Long Chim Perth

“To launch this menu, and as people cannot travel at all still outside of Australia, we created the Lone Traveller immersive dining experience, where we took a selection of the drinks and paired them to the amazing authentic Thai food created by our brilliant chef David Thompson,” says Kenny, adding, “the drinks were designed to offer contrast and compliments to the various dishes. We cleared out our Tuck Shop and transformed it into a Koh Samui beach bar with sand, palms, music and lighting, the guests receive boarding passes and we blindfold our guests to take them on a short ‘plane ride’ in the hotel’s Lexus to complete their short trip to Koh Samui.”

Bar Manager, Eoin Kenny

Thanks to such amazing feedback the team have continued this experience and they transform the tuck shop once a month. “We originally had planned to take this menu on a bit of a road trip around Australia, but with the way things have continued this will have to wait for a little while longer, but we are ever so happy and proud of these amazing drinks and story we would love to share it with everyone,” says Kenny.

So these drinks are on the innovative side of the spectrum. “The drinks are challenging, and boundary pushing, using the ingredients in different ways to create those memories of tropical plants and fruit,” Kenny says. “Lychee is elevated way above how we have known it in the past, and Durian is confronting to most but the reaction has been outstanding from all.”

Cocktail Spotlight:

1: Lychee
40ml Republic of Fremantle Aromatic Gin
10ml Kaffir Lime leaf Fino Sherry
5ml Blackberry distillate
30ml Lychee Cordial*
Soda Water

Garnish - Spent Blackberry paint
Glass - Highball
Ice - Arctic Fox spear

*Lychee Cordial
1000ml Clarified fresh Lychee Juice 
1kg sugar 
50g citric acid 
25g malic acid 
5g salt  
Gently blend together all ingredients over a mild heat
2: Coconut
50ml Coconut Oil Flor de Cana 4yr Old*
10ml Coconut husk Vermouth*
10ml Fino Sherry
2 Dashes Orange Bitters
Coconut oil washed Flor de Cana 4yr Old 
700ml Flor de Cana 4yr Old
250g Coconut Oil   
Mix together and vac seal. 
1hr in 60 degree sous vide 
Freeze over night 
Strain through coffee filter  


Coconut Contratto Bianco 
1000ml Contratto Bianco 
250g fresh coconut flesh 
Half coconut husk 
Mix together and vac seal. 
4hr in 60 degree sous vide 
Strain through coffee filter
3: Durian
50ml Flor de Cana 4yr Old
10ml Rum Bar White Overproof Rum
20ml Contratto Bianco 
20ml Cold Pressed Pineapple Juice
20ml Smoked & Charred Pineapple Oleo
20ml Citric Acid solution
60ml Full Cream Milk
2 dashes of orange blossom water

Glass - Rocks
Ice - Arctic Fox large rock
Garnish - Banana leaf circle


Durian Milk Punch Recipe
Add all ingredients into large Cambro except Full Cream Milk  
Gently warm milk on stove top  
Slowly add cocktail to warm milk stirring gently the entire time 
Cover and let sit for 24hrs 
Pass mixture through coffee filter 
Pass mixture again through strained milk curds
4: Hibiscus
40ml Arette Blanco 
10ml Contratto Aperitivo 
30ml Hibiscus & Mung Bean Syrup * 
15ml Egg white
Glass - Nick & Nora
Garnish - Spent Hibiscus & Torch Ginger sherbet 

Hibiscus & Mung Bean Syrup 
1 Litre Hot water 
50g Hibiscus 
10g Mung Bean  
1kg Sugar 
Add ingredients and let sit for 30 minutes, strain 
Add sugar whilst still warm and dissolve
5: Coffee
40ml Alvear Fino 
10ml Green Walnut Liqueur
100ml Thai Coffee Soda
Carbonated 
Glass - Highball
Ice - Arctic Fox Ice Spear
Garnish - Coffee Bean

Coffee Cordial 
700ml water 
100g coffee bean 
100g sugar 
4.5g citric acid 
Combine all ingredients into vac bag  
Let sit for 48hrs at room temp 
Strain
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