Holiday Cocktail Recipes from Some of the Top Mixologists

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Looking for something new to spice up your holiday, try mixing up a unique seasonal cocktail with the exotic new import Mekhong The Spirit of Thailand. Five fun holiday recipes: Mekhong Partridge in a Pear Tree -- A True Love for Cocktail Connoisseurs; Mekhong Mistletoe -- It Will Make You Pucker Up for a Merry Kissmiss; Mekhong Magi -- A True Gift of the Most Wonderful 'Drink' of the Year; Mekhong Frosty -- Come to Life This Holiday, and Mekhong Rudolph -- Your Nose Will Be Merry.

Looking for something new to spice up your holiday, try mixing up a unique seasonal cocktail with the exotic new import Mekhong The Spirit of Thailand.

This amazing new Thai spirit is made mostly from sugar cane and rice and 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 most golden spirits.

At 35% alcohol by volume, the product's smooth mixability makes Mekhong an ideal spirit for fascinating 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.

Mekhong is perfect for that unique holiday cocktail to truly get you into the spirit of the season.

Here are a few cocktail recipes created by various N ew York City mixologists for some of Manhattan's hot, trendy restaurants, bars and night clubs.

Mekhong Partridge in a Pear Tree -- A True Love for Cocktail Connoisseurs

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 -- It Will Make You Pucker Up for a Merry Kissmiss
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 -- A True Gift of the Most Wonderful 'Drink' of the Year

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 -- Come to Life This Holiday

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 -- Your Nose Will Be Merry

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.

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JOHN ECCLESTON
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