Thai Swizzle Cocktail Recipe
Daily Value: 8%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Launched in 1941, Mekhong is Thailand's first domestically produced spirit. Made from a mysterious mix of secret-recipe Thai herbs and spices, this golden spirit is commonly known as a whiskey, but would be more accurately described as a rum (made from 95 percent sugar cane/molasses and 5 percent rice). We may not know which spices are in Mekhong, but according to Gemma bartender Walter Easterbrook, who created this cocktail, "The Mekhong rum adds a touch of spiced ginger to the refreshing juices, while a dash of Angostura helps to harmonize the flavor profile and create a delicious cocktail." Since the rum has rich notes of toffee, vanilla, pepper, and cinnamon, the Thai Swizzle delivers an exotic, highly spiced flavor profile that will keep your palate guessing.
- 2 ounces Mekhong Thai Spiced Rum
- 1/2 ounce orange juice
- 1/2 ounce pineapple juice
- 1/4 ounce lemon juice
- 2 dashes of Angostura bitters
- Splash of grenadine
- Lemon wedge, for garnish
Add all of the ingredients to a mixer with ice and shake vigorously. Strain into a tall cocktail glass with fresh ice. Garnish with a lemon wedge.