Drink Recipe: Thai Tang Mou

Four Seasons Hotel Bangkok mixes up fresh Thai cocktails such as the Thai Tang Mou, with rum and watermelon.

Jun 20, 2011
Thai cocktails such as the Thai Tang Mou serve up fresh and unique flavours.
Thai cocktails such as the Thai Tang Mou serve up fresh and unique flavours.

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.

Thai Tang Mou

2 oz. of Bangyikhon rum
1.1/4 oz. Syrup
0.5 oz. Fresh Thai lemon juice
0.5 oz. Fresh ginger juice
4 pcs. Watermelon for garnish
2 Thai basil leaves for garnish

Mix the first four ingredients. Serve in long drink glass and garnish with watermelon and basil leaves.

More cocktail recipes from Four Seasons Hotel Bangkok


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