Mekhong Sour thaïlandais
Le spiritueux ambré emblématique de la Thaïlande, secoué avec du jus de citron vert frais et un peu de sirop. Vif, sucré et épicé.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the syrup
In a small pan, warm the sugar and water over low heat, stirring, just until the sugar fully dissolves. Take it off the heat and let it cool to room temperature before using; this takes about 5 minutes.
- 50 g sugar
- 50 ml water
✅ C'est prêt quand : the syrup is clear with no sugar grains left, and no longer hot
Chill your glasses
Fill two short glasses with ice and let them sit while you make the drink. This keeps the sour cold all the way through instead of watering it down once it hits a warm glass.
- plenty ice cubes
✅ C'est prêt quand : the glasses feel cold to the touch
Shake hard
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Strain over fresh ice
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Top and garnish
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Make the syrup
In a small pan, warm the sugar and water over low heat, stirring, just until the sugar fully dissolves. Take it off the heat and let it cool to room temperature before using; this takes about 5 minutes.
- 50 g sugar
- 50 ml water
✅ C'est prêt quand : the syrup is clear with no sugar grains left, and no longer hot
Chill your glasses
Fill two short glasses with ice and let them sit while you make the drink. This keeps the sour cold all the way through instead of watering it down once it hits a warm glass.
- plenty ice cubes
✅ C'est prêt quand : the glasses feel cold to the touch
Shake hard
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Strain over fresh ice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and garnish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Mekhong was launched in Thailand in the 1940s as the country's first domestically produced spirit, made from molasses and rice rather than malted grain, which technically makes it closer to a spiced rum than a true whiskey. Thais nicknamed it 'Thai whiskey' anyway, for its deep amber color and warm, spiced flavor.
⭐ Why It's Famous
Bartenders in Bangkok began mixing it the way they would any brown spirit, with lime juice and sugar, and the Mekhong Sour became the house pour at countless Thai bars, beach shacks and street-side stalls, a cheaper, local answer to the classic whiskey sour.
💡 Fun Fact
Mekhong has been produced by a major Thai spirits company since the 1940s and remains one of the country's most familiar local spirits, often spotted in duty-free shops at Bangkok's airports.
Bangkok, Thailand
13.76°N, 100.50°E
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