Drink Recipe: Mekhong Kran
Four Seasons Hotel Bangkok mixes up fresh Thai cocktails such as the Mekhong Kran whiskey with cranberry.
Before your next trip to Thailand, why not “practice” enjoying the libations at home with these recipes from the new cocktail menu at Four Seasons Hotel Bangkok.
Malcolm Omond, the Hotel’s director of food and beverage, suggests that if you’re unable to find Thai liqueurs, perhaps at your local Asian supermarket, use your favourite vodka or rum to reproduce the flavours.
“Mekhong Kran features Mekhong whiskey, a local favourite, and we’ve made it more accessible by designing our own cranberry infusion,” Omond says.
Mekhong Kran
1.5 oz. of Mekhong Whiskey infused with cranberry
1 oz. Sweet Vermouth
1/4 oz. Campari
2 oz. Fresh Thai tangerine
1 oz. Blood-orange syrup
1 oz. Egg white
1 piece dried bael fruit or 1 slice dried orange for garnish
Mix all ingredients. Serve in martini glass and garnish with dried bael fruit or orange slice.
