Mixmaster Challenge: Create a fish sauce cocktail

Make me a cocktail that makes effective use of Vietnamese fish sauce.

Can it be done? I think so, but it's going to take some mad mixing skills to balance out the funky saltiness of this savory Asian condiment. Think you can do it? Leave your recipe in the comments, or email them to me at [email protected] I'll feature the best (and possibly the worst) fish sauce cocktails here on the CL food site and in the paper. If it actually turns out to be tasty, we'll come out and take pictures, maybe do some video, and generally promote the hell out of your establishment.

Is there a bar or bartender out there with the chops to make this odd ingredient work?

Gentlemen, start your shakers.

When I explored the Bay area cocktail scene a couple of months ago, I was struck again by how trite and bland most bar and restaurant mixed drink lists are. I guess it reflects the food scene, which is also behind the times in our area, but c'mon: cocktails are easier. Or, if not easier, than simpler to experiment. Think of flavors, start mixing, taste, judge and refine the recipe until it's right, like a kid with a brand new chemistry set.

So, in the hopes that it will spur some imaginations among the bartenders and mixmasters of Tampa Bay, I have a challenge:

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