Seems to be farfetched and a little bit gross to have a cocktail made with fish sauce. Why to mix up a cocktail with a fermented cooking ingredient that smells as well not to pleasant. Using the most common cooking ingredient of Vietnam was a matter to create an own Vietnamese cocktail like the known Cuba libre from Cuba, Manhattan from the US and alike.
Nước chấm, the Vietnamese fish sauce exists in more varieties than you would imagine differing in vintages and concentrations. There are different bars in Hanoi who tried different approaches and today I got out to test the cocktail: "Under the bridge" at Angelina, 56 Ly Thai To, Hoan Kiem.
Angelina's main bar-mixer Pham Tien Tiep mixed the following items:
Lemongrass, ginger, fi sh sauce, egg white, fresh lemon juice, sugar syrup, Tanqueray
gin and tequila. The original is shaken, triple strained and served in a Martini glass with lemongrass to stir. And tell you what it didn't taste bad at all. A little bit to sweet for my taste but the over all taste was quite nice.