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Is That an Orchid in Your Glass?

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Suleka Sun-Lindley, owner of midtown's Thai Basil

Photos by Gabriel Teague

How did you come up with your signature cocktail selection?
When we first got our liquor license I wanted to do something different—something unique to us. At the time, we had a bunch of bottled syrups that we used in non-alcoholic drinks, like passion fruit and lychee, and we started to use them in cocktail drinks.

How would you define “Thai” flavors?
I would say fresh flavors—lemongrass, lime, ginger—herbs we use commonly in Thai cuisine.

Where did you come up with the names for the drinks?
We picked places from Thailand that are famous—the Emerald Buddha is the royal palace, lychee is a popular fruit in Thailand, and the Pattaya is a popular beach.

How are cooking and creating cocktails similar?
Cooking and creating drinks is the same concept. When I go to the market (for ingredients), I’m always thinking of ways to be unique. You can have a mojito anywhere, but ingredients will make us unique.

How do you garnish your signature cocktails?
We use fresh orchids for the Emerald Buddha, lemon grass stems and Thai chilies (red peppers) for our Bloody Mary—you gotta like it spicy!

Level Up Lounge
2431 J St.
Sacramento, CA
(916) 448-8768
leveluplounge.com