This article was first published on my column for Serious Eats: Drinks.
The two first met when Ray was apprenticing at KASK and they're now shaking up American classic cocktails with a hint of Asian influence at the new Northwest Portland Vietnamese restaurant. "Tommy wanted the drinks to be refreshing and light—they should complement the complex flavors found in Vietnamese cuisine," says Ray.
Owner Ben Bui and Klus bonded over their passions for small-batch products, fresh quality ingredients, and home-made mixers fueled by insatiable curiosity for new and exotic flavor combinations. Behind the bar at Fish Sauce, you'll find a bounty of house-made syrups including a gunpowder tea simple syrup and the sweet, tart juice from pickles made by Bui's mother. The drinks incorporate sour tamarind, sweet pineapple, pickled kumquats, and jalapeno charred in Combier orange liqueur.