Add <quantity>500<unit>ml</unit></quantity> of gin and <quantity>1<unit>tsp</unit></quantity> of curry powder in a recipient

Trim <quantity>2</quantity> lemongrass stalks

Add them to the gin

Seal the recipient and let it rest for 24h to infuse

Filter the gin through a coffee filter into a bottle. The curry & lemongrass infused gin is ready

Add <quantity>1<unit>L</unit></quantity> of coconut water to a sterilized plastic bottle

Add <quantity>50<unit>ml</unit></quantity> of citric acid solution

Add <quantity>50<unit>ml</unit></quantity> of simple syrup and <quantity>¼<unit>tsp</unit></quantity> of coconut extract to a cup

Mix until homogeneous

Transfer the simple syrup mixture to the bottle

Gently squeeze the bottle to remove all excess air and close it with a carbonation cap

Attach the keg coupler to the carbonation cap. Adjust the pressure of the CO2 valve to 40 psi and turn the valve on the regulator to open it. Gently shake the bottle for 15s. Close the valve and remove the keg coupler

Set a highball glass with a clear ice. Add <quantity>15<unit>ml</unit></quantity> of citric acid solution

Add <quantity>15<unit>ml</unit></quantity> of simple syrup and <quantity>100<unit>ml</unit></quantity> of the Coconut Soda

Add <quantity>40<unit>ml</unit></quantity> of the Curry & Lemongrass Infused Gin. The Thai Collins is ready

Sip and enjoy!