Such as Yum Nua Yang (spicy grilled beef salad), Som Tum (papaya salad), spicy Thai eggplant salad
As such, the most appropriate cocktails tend to be those with a sour-sweet taste as well as fruity and herbal undertones. The accompanying cocktails should not have a strong flavour otherwise the diner’s appetite for subsequent dishes will diminish.
| Ingredients | |
|---|---|
| 45 ml. | Mekhong |
| 25 ml. | Fresh Lime Juice |
| 30 ml. | Sugar Syrup |
| 8-10 | of Thai Sweet basil Leaves |
| Splash of Soda | |
| Ingredients | |
|---|---|
| 30 ml. | Mekhong |
| 15 ml. | Cinnamon Syrup |
| 60 ml. | Orange Juice |
| 60 ml. | Red Wine |
| Squeeze of Lime | |
| Ingredients | |
|---|---|
| 20 ml. | Mekhong |
| 30 ml. | Lychee Syrup |
| 50 ml. | Sparkling Wine |
| (a dash of Lemon Bitter is optional) | |