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  1. #1
    Mid
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    Mekhong The Spirit of Thailand

    Holiday Cocktail Recipes from Some of the Top Mixologists



    rachelrosereid.com

    Mekhong - The Spirit of Thailand


    New York, NY (PRWEB) December 20, 2008 -- 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 New 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.

    news.yahoo.com
    Last edited by Mid; 20-12-2008 at 04:09 PM.

  2. #2
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    I remember when I first came to Thailand, after three days I cracked and bought a Lonely Planet from a second-hand stall in KSR. It told me that the most popular drink in Thailand was MaeKhong. The first time I went to a Thai home I brought a bottle of the stuff with me, my friends gently explained that it was piss and that they'd much rather have Sang Som (JW Black would have been good for face but Sang Som still tasted better). That's been pretty much much my experience ever since, nobody drinks that foul MaeKhong stuff, at least not while diesel is still affordable. I've heard that back in the dim and misty past it was popular but now you have to be a degenerate alcoholic to even contemplate drinking the muck.


    Chief Executive, Mekon Whiskey Company.
    The Above Post May Contain Strong Language, Flashing Lights, or Violent Scenes.

  3. #3
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    remember sang Tip!
    12 year old Mekhong.

  4. #4
    Mid
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    ^^

    bah humbug ,

    TWO Mekhong Rudolphs for you Doc

  5. #5
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    I quite like it neat; in fact I like most of my spirits neat, but the other Thai whiskeys are undrinkable unless mixed with something or other.

  6. #6
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    Quote Originally Posted by Mid
    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.
    What a load of bol*ocks- its booze plain and simple !!




    Quote Originally Posted by DrB0b
    you have to be a degenerate alcoholic to even contemplate drinking the muck.
    Damn!! I do not like this remote psychoanalysis - it's too true !

  7. #7
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    Quote Originally Posted by Mid
    Mekhong
    :shudder:

  8. #8
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    When I first come to Thailand I drank Singha Beer and finished off on Mekhong and coke.

    That lasted about a week and I have never touched either again for the last more than 20 years.

  9. #9
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    ^moved on to paint stripper didn't you

  10. #10
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    Quote Originally Posted by jizzybloke View Post
    ^moved on to paint stripper didn't you
    It is all a matter of "taste"and sophistication !

    You obviously have both and I have neither but a mitigating factor - M'lud - is that I don't give a sh*t !

  11. #11
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    It's quite amusing to read the sort of advertising wank they use to sell something 'new and exotic' from a place you know, and you already know what shite it is. It reminds me of when they had the great Fosters push on in the UK during the 1980's.

    Quote Originally Posted by Mid
    created by various New York City mixologists
    probes Aliens

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