The Modern Luk Thep at Paadee
Originally written for Thirsty Magazine, September 2018
The Thai phrase “paa dee” literally means “to bring good things.” This aptly named Portland spot provides plenty of goodness in the form of food and drink, as well as a whole other restaurant. Yes, Paadee also houses a sister restaurant called Langbaan; an intimate, reservation only dining experience that is consistently booked full. If you want a reservation, be prepared to schedule out about 6 months.
Thankfully Paadee itself is a bit more casual. With large bright windows, hanging plants and birdcage lighting, it’s a fun and inviting spot to grab a meal or a refreshing beverage. Their main thing is serving up Thai comfort food but hey, we’re here for the drinks.
Take a seat at Paadee’s bar right when you walk in and chances are you’ll meet bar manager Jon Lewis. I recommend asking him for one of his most popular original creations; the Modern Luk Thep. Lewis has made this tasty mezcal-based cocktail at various Portland food and beverage events and the drink has even gained some popularity via social media.
“It’s kind of in the Division Bell/Last Word territory,” says Lewis. It’s fairly simple as far as recipes go, but you’ll find that it’s a truly perfect combination of flavors.”
1 oz. Mezcal Espadín
3/4 oz. Aperol
3/4 oz. Grapefruit juice
1/2 oz. Passionfruit syrup
1 dash orange bitters
Place all ingredients in a shaker tin. Add ice and shake. Strain into a chilled coupe glass. Garnish with marigold blossoms.