Mekhong Spirit of Thailand Drink Recipes at The Intoxicologist

Archive for the ‘Mekhong Spirit of Thailand Drink Recipes’ tag

Find Burning Love in the Red Light District

Turning up the heat to your relationship could be as easy as a little lip service, according to a Maxim.com article on the topic of talking dirty. Steamy encounters of the dirty whispering kind bring new meaning to the word ‘speakeasy’. Maxim staff writers steer men and women in the most desirable direction so the uniquely naughty doesn’t become the absurdly bizarre. Lovers tease and tempt each other with Red Light District suggestion, but few want to feel like they are truly visiting one for an evening of Burning Love.

Mekhong changes all that with two tempting cocktails for Valentine’s Day; Burning Love created by mixologist John Freeman and Red Light District created by Ali Dedianko for The Back Room, one of New York City’s fashionable Speakeasy style lounges.

Burning Love

Created by John Freeman, Elizabeth Lounge & Restaurant

2 ounces Mekhong Thai Spirit

1/2 ounce Burnt Drambuie

1 ounce Simple Syrup

1/2 ounce Lemon Juice

1/2 ounce Lime Juice

Peychaud’s Bitters

Fee Brothers Aztec Chocolate Bitters

Garnish with a saddled red tulip bulb

Combine all ingredients in a tall mixing tin, including the bitters, excluding the Drambuie. Shake vigorously and set aside. Pour Drambuie in a doubled mini tin and ignite with a match or lighter. (A match is preferable to avoid gas expose. A doubled mini tin is important to protect the hands against heat.) Pour ignited Drambuie directly from the mini tins into a coup or cocktail glass. The spirit should remain aflame inside the glass. Briefly re-shake and Hawthorn strain cold mixture on top of flaming Drambuie, dousing the flames. Garnish with a saddled red tulip bulb or lime slice.

Red Light District

Created by Ali Dedianko, The Back Room (NYC Speakeasy Lounge)

1-1/2 ounce Mekhong Thai Spirit

1/2 ounce Fresh Lemon Juice

1 ounce Simple Syrup

1 ounce Strawberry Liqueur

1 Large Fresh Strawberry

1 Medium Red Chili Pepper

Muddle fresh strawberry and red chili pepper. Combine in shaker with Mekhong, strawberry liquor, lemon juice and simple syrup and shake vigorously. Pour over large ice cubes in teacup or short glass. Fresh strawberry garnish optional.

Mekhong Drink Links of Interest

Fall in Love with The Spirit of Thailand this Valentine’s Day

Mekhong Mixing Well in Germany – Mekhong: The Spirit of Thailand Enchants the U.S.

Mekhong – The Spirit of Thailand: Spirit on the Rise – Mekhong Cocktail Competition Recipes 2008

Mekhong Spirit of Thailand: Face to Face Taste Experience

Love & Romance: Cocktails for Valentine’s Day & Beyond

Cocktails of 2010: Recipes, Images & Slideshows – Drink Recipes & Photos

The Intoxicologist on Twitter, Facebook, StumbleUpon

www.discus.org – Distilled Spirits Council of the United States

str8upcocktails@gmail.com

Written by The Intoxicologist

February 4th, 2010 at 10:41 pm

Posted in Holiday

Tagged with Ali Dedianko, John Freeman, Mekhong, Mekhong Spirit of Thailand Drink Recipes, Valentine's Day

Mekhong Mixing Well in Germany

without comments

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.

· For the First Time Thai Expatriates and Americans Can Celebrate Thai New Year ‘Songkran’ with Mekhong The Spirit of Thailand

· 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

The Intoxicologist on Twitter: @intoxicologist

The Intoxicologist on Facebook

Written by The Intoxicologist

August 6th, 2009 at 3:39 pm

Posted in Spirited

Tagged with Cocktails created by Klaus St. Rainer, Mekhong Spirit of Thailand Drink Recipes

Mekhong Spirit of Thailand: Face to Face Taste Experience

without comments

One of the wonderful things about not heading out from Tales of the Cocktail ’09 too early Sunday morning even though exhaustion had already set in was finally meeting another email personality I’ve come to appreciate over the last few months. Liquor companies and PR firms may be businesses, but they all have real live people that choose to interact on a personal level with me on a daily basis. I truly appreciate that, because I often relay questions from readers and have plenty of my own and these people behind the scenes are always so helpful with plenty of information. John Eccleston is one such valuable representative for Mekhong, Spirit of Thailand. It was a pleasure to finally place a name to the warm and friendly face.

· Mekhong – The Spirit of Thailand: Spirit on the Rise

· For the First Time Thai Expatriates and Americans Can Celebrate Thai New Year ‘Songkran’ with Mekhong The Spirit of Thailand

Another great feature of Tales of the Cocktail tasting rooms is being able to sample the spirits in the manner in which they were meant to be savored. Mekhong was sent to me for review quite some time ago. The recipes they sent me then were some of the very ones they offered in the tasting room in New Orleans. The real kicker was they didn’t taste nearly as I remembered at the time of the original tasting. The reason: a variance in ingredients. It was also a pleasure to hear firsthand about the product and ask questions rather than read through paperwork and scroll through research on the internet. Face to face interaction brought another dimension to the taste experience. This is also a valuable lesson for the everyday: get out to your corner bar or local cocktail lounge when possible for hands on experience with cocktails in the atmosphere they are mixed and created in daily. This will shed new light on the consumers who partake of the cocktails and perhaps ‘Stir Your Soul’ with creative idea for new cocktail invention.

· Improvisation – Mekhong original drink recipe by The Intoxicologist

· Mekhong: The Spirit of Thailand Enchants the U.S.

Thai Basil Mojito – created by Armando Rosario

Featured at: “Asian Influenced Cocktails”

2 ounces Mekhong Thai Rum (Spirit of Thailand)

1 ounce Lime Juice

1 ounce Thai Basil Infused Syrup

2 Thai Basil Leaves

6 Mint Leaves

Splash of Fever-Tree Soda Water

Muddle mint and Thai Basil with lime juice. Add syrup, Mekhong Thai Rum and ice. Add a splash of Fever-Tree soda water and gently stir all ingredients in a tall glass. Garnish with a Thai Basil sprig.