After some thought, I thought what better format to get the idea of the Thai Iced tea cocktail across than as a Ramos Gin Fizz, in my opinion the king of cocktails, hence the convent play on words, fitting the Thai theme. In place of heavy cream, working with the Thai theme, I used coconut milk, and used vanilla agave rather than sugar.
The Rama Gin Fizz
2 oz Thai tea infused gin
1 1/2 oz Coconut Milk
1 Egg White
1/2 oz Lemon
1/2 oz Lime
1/2 oz Agave
few dashes of Orange Flower water
1 oz or so of Club soda to add additional foam and fizz
Combine all ingredients into cocktail shaker and shake for at least 2-3 minutes. This is the key to making a great Gin Fizz. Strain into a tall collins type glass and top off with club soda. Garnish with cinnamon and star anise.