New Thai Spirit: Mekhong

This new Thai spirit is made mostly from sugar cane and rice and is infused with a special blend of indigenous Thai herbs and spices. The highly secret Mekhong recipe delivers a distinctively rounder texture, delightful aroma and a smooth and more balanced taste than many golden spirits.

At 35% ABV, Mekhong makes some fun and flavourful cocktails. Mekhong has a golden, dark amber and reddish copper appearance and its flavour and aroma is both spicy and sweet with hints of ginger, honey, toffee, vanilla, floral, herbs and citrus.

If you’re lucky enough to have a bottle of Mekhong on hand, try some of these holiday cocktails, created by several Manhattan mixologists.

Mekhong Partridge in a Pear Tree

2 shots Mekhong
¾ shot fresh squeezed Lime Juice
½ shot Elderflower cordial
1 bar spoon of sugar
¼ fresh pear cut lengthwise
3 thumbnail sized slices of fresh ginger root
½ Kaffir lime leaf

Directions: In a mixing glass muddle the pear, ginger and sugar into a paste. Add Mekhong and the rest of the ingredients. Add Ice and shake vigorously for 7-8 seconds. Strain into a rock glass over ice. Garnish with torn Kaffir lime leaf.

Mekhong Mistletoe

2 shots Mekhong
1 shot fresh squeezed lemon juice
¼ pomegranate fruit
¾ shot simple sugar syrup

Directions: 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.

Mekhong Magi
2 shots Mekhong
1 shot Goldschläger (Swiss cinnamon schnapps – for the gold flecks)
Hot Spiced Apple Cider
1 cinnamon stick
2 whole cloves
touch of star anise

Directions: Pour Mekhong and the rest of the ingredients into a glass or ceramic mug. Mix in cloves and star anise and mix with spoon. Drop in cinnamon stick and serve hot.

Mekhong Frosty

2 shots Mekhong
1 ½ shots coconut puree
¾ shot white Crème de Cacao
Ground nutmeg

Directions: Pour Mekhong and the rest of the ingredients into a mixing glass. Add Ice and shake vigorously for 7-8 seconds. Strain into a chilled martini-cocktail glass. Ground some nutmeg on top.

Mekhong Rudolph

3 shots Mekhong
1 shot sweet (Italian) Vermouth
¾ shot Benedictine
Orange twist & a maraschino cherry

Directions: Pour Mekhong and the rest of the ingredients into a mixing glass. Add ice and stir for 35-40 revolutions. Strain into a chilled martini-cocktail glass. Garnish with an orange twist and maraschino cherry.

Enjoy and Merry Christmas!