Thai Swizzle Cocktail

Thai Swizzle Cocktail
Staff Writer
Thai Swizzle Cocktail
Gemma at the Bowery Hotel

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.

Click here for the 9 Unique Spiced Cocktails story.

1
Servings
55
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • Ice
  • Lemon wedge, for garnish

Directions

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
16mg
2%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
5mg
1%
Sodium, Na
165mg
11%
Water
31g
1%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.