Mekhong is Thailand’s first and most famous spirit. Named after the mighty Mekhong River, which flows along the Thai border, it has come to symbolise the welcoming beauty of this enchanting nation.
Mekhong can be enjoyed straight, with a mixer or in cocktails, and of course perfectly complements the flavours of Thai food.
Produced from local sugar cane it is then blended with a secret recipe of natural Thai spices to deliver a unique taste of Thailand. Mekhong invites you to have a good time. Thai style!
2 shots Mekhong 1-1/2 shots coconut puree, 3/4 shot white creme de cacao, ground nutmeg.
Pour Mekhong and the rest of the ingredients into a mixing glass. Add ice and shake vigorously for 7-8 seconds. Strain into chilled margarita glass. Grate some nutmeg on top.
SABAI SABAI Ingredients
1-1/2 shots Mekhong 1-1/2 shots fresh squeezed lemon juice, 3/4 shot simple sugar syrup, finger pinch of sweet Thai basil, club soda.
Pour Mekhong and the rest of the ingredients except club soda into a mixing glass. Add ice and shake vigorously for 7-8 seconds. Strain into chilled martini-cocktail glass. Top off with club soda.
2 shots Mekhong 1-1/2 shots fresh squeezed lime juice, 3 bar spoons of sugar, finger pinch fresh mint leaves, 3 thumbnail size pieces of fresh ginger root, club soda.
Muddle ginger, mint sugar in a collins glass. Add Mekhong and lime juice. Add ice and cover with a shaker tin. Shake briefly and vigorously. Top off with club soda. Serve long with a straw. Based on the Mojito.
THAI SMILE Ingredients
2 shots Mekhong 1shot fresh squeezed lemon juice, 1/4 pomegranate fruit, 3/4 shot simple sugar syrup.
In a mixing glass muddle pomegranate (leaving over a bar spoon of seeds to garnish) and sugar syrup. Add remaining ingredients, fill with ice and shake vigorously for 7-8 seconds and strain into a martini glass. Garnish with remaining pomegranate seeds.