Stolen Mercedes 1.000

Deb Lindsey for The Washington Post

Spirits Jun 19, 2018

This is a non-rum drink from Washington's own Archipelago on U Street that uses lime, guava puree and the vanilla notes from Thai tea to hit all the right flavor points.

To read the accompanying story, see: Anyone who picks a fight over tiki drinks’ authenticity is missing the point of tiki drinks.

Make Ahead: The Thai tea syrup can be refrigerated for up to several weeks.

Where to Buy: It’s worth ordering the guava puree in advance from the Perfect Puree, which supplies terrific fruit purees and concentrates to many bars. In a pinch, though, the guava concentrate from Da Fruita (available at many international markets, such as New Grand Mart) is an adequate substitute, and you can pick up the Thai tea at the same place.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Crushed ice
  • Ice cubes
  • 1 1/2 ounces gin
  • 3/4 ounce blended Scotch, such as Pig’s Nose
  • 1 ounce Thai tea syrup (see NOTE)
  • 3/4 ounce guava puree (see headnote)
  • 1/2 ounce fresh lime juice
  • Mint sprig, for garnish (optional)
  • Lime wheels, for garnish (optional)


Fill a tiki mug with crushed ice.

Fill a cocktail shaker two-thirds full with ice cubes, then add the gin, Scotch, tea syrup, guava puree and lime juice. Seal and shake vigorously until well chilled, then strain into the mug. Garnish with mint sprig, lime wheels and other tiki tchotchkes, if using.

NOTE: To make the Thai tea syrup, combine 1 cup water, 1 cup Demerara sugar and 3 bags Thai tea (or 1/8 cup loose-leaf Thai tea) in a small saucepan over medium heat. Bring just to a boil, cooking until the sugar has dissolved and the mixture becomes a deep orange color. Cool slightly, then discard the tea bags (or strain out the loose-leaf tea). Transfer to a heatproof container. Cool, then cover and refrigerate until chilled.

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Recipe Source

From Owen Thomson, beverage director, co-owner and head dishwasher at Archipelago on U Street in the District.

Tested by M. Carrie Allan.

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