Mekhong Mixing Well in Germany
Mekhong, Spirit of Thailand, has seen its share of avant-garde cocktail creation through the early half of 2009. This rum-like spirit is creating quite a stir with bartenders from New York to San Francisco as well as overseas. Germany saw renewed cocktail innovation with the introduction of Mekhong to areas of Berlin, Bremen, Munich, Frankfurt, Düsseldorf and Munich. In fact Munich’s very own Schumann’s Bar touts world renowned mixologist Klaus St. Rainer. Klaus created a wide range of Mekhong cocktails for his patrons and thoughtfully offered to share them with all Mekhong lovers the world over to enjoy.
The Thai Melody
6cl Mekhong
2 Dash TBT Jerry Thomas own Decanter Bitters
Long Lemon Zest of a Whole Small Lemon
Fill up Ginger Ale
Use extra large tumbler. Fill with ice and place zest into the glass to garnish.
The Apple Slide
6cl Mekhong
6 Dashes of Angostura Bitters
Fill up Apple Juice
Thin Apple Slices
Use extra large tumbler. Fill with ice, add Mekhong and bitters. Fill up with apple juice and stir gently. Place some thin apple slices into the drink.
· Mekhong Spirit of Thailand: Face to Face Taste Experience – Tales of the Cocktail Photos
· Improvisation – Mekhong original drink recipe by The Intoxicologist
The Cucumber Message
6cl Mekhong
2cl Pineapple Juice
Fill up Ginger Beer (or Ginger Ale)
Thin Slices of Cucumber
Use extra large tumbler. Fill up with ice, add Mekhong and pineapple juice, place cucumber slices into the drink and fill up with ginger beer (or ginger ale) and stir gently.
The Asian Daisy
6cl Mekhong
2cl Chambord
2cl Fresh Lemon
0.5cl Simple Syrup
Use big red wine glass. Stir ingredients over crushed ice and strain into a full filled wine glass with crushed ice. Place straw into glass and decorate with a sprig of Thai basil and berries in season.
· Mekhong: The Spirit of Thailand Enchants the U.S.
· Mekhong – The Spirit of Thailand: Spirit on the Rise
The Thaiger
6cl Mekhong
2cl White Creme de Menthe
1-2 Dash Absinthe
Use tumbler. Fill glass with crushed ice and fill in ingredients. Stir gently and add crushed ice again. Place straw into glass and decorate with a clapped sprig of mint.
The Buccaneer
6cl Mekhong
2cl Fresh Lime Juice
2cl Roses Lime Juice
1cl Honey-Ginger Syrup
Use tumbler. Shake ingredients with ice and strain into crushed ice filled tumbler. Decorate with a lime wedge.
· Mekhong Cocktail Competition Recipes 2008
About Klaus St. Rainer
I started working in this lovely business on New Year’s Eve 1985 at Munich’s best hotel “Bayrischer Hof”. Since then I have been running different bars of my own or working as a bar chef, in hotspots like the “Aficionado” or “Lardy’s”. In 1999 I joined the famous “Ernst Lechthaler” for 5 years and organized his bar in Munich and was running lots of international Events like the “Oscars” in L.A. In 2003 I started working for the great “Charles Schumann” in “Schumann’s Bar” which is one of the best and most famous bars around the world. I am still there and still happy and frequently write a blog at www.bartender-lab.com. I hope you enjoy my creations.
· Fall in Love with The Spirit of Thailand this Valentine’s Day
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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved
