COCKTAIL RECIPES

KULLASATREE

30 ml.  Tequila

20 ml.  Frozen Passionfruit

30 ml.  Coconut Juice

10 ml.  Silpin Mango Sticky Rice Syrup

  5 ml.  Lemon Juice 

METHODOLOGY : Shake
GLASS : Coupe or Martini
GARNISH : Edible Flower

ASSADONG 

30 ml.  Rum

60 ml.  Thai  Tea

( Method : 2 Thai tea bags/ 250 ml : Hot Water/5 mins : Brew)

20 ml.  Silpin Samui Coconut Syrup

  5 ml.  Lemon Juice 

On Top  Soda Water

METHODOLOGY : Shake
GLASS : Highball
GARNISH : Lemon Peel

DARA PHIROM

30 ml.  Gin

15 ml.  Dry Vermouth

10 ml.  Silpin Chulalongkorn Rose Syrup

1 dash  Peychuad’s Bitters

METHODOLOGY : Stir
GLASS : Rock
GARNISH : Rose Petal

BUSSARAKHAM

45 ml.  (G-Vine) Gin

10 ml.  Bianco Vermouth 

10 ml.  Silpin Thai Lemongrass Syrup

20 ml.  Aleo Vera Juice

  5 ml.  Malic Acid

METHODOLOGY : Stir
GLASS :Coupe or Martini
GARNISH : Cherry

RUAMRUEDEE

45 ml.  Vodka

10 ml.  Aperol

30 ml.  Pineapple Juice

15 ml.  Silpin Royal Kaffir Lime Leaf Syrup

10 ml.  Fresh Lime

On Top  Ginger Ale

METHODOLOGY : Shake 
GLASS : Highball
GARNISH : Kaffir Lime Leaf and Pineapple Wheel

MORE BEVERAGE RECIPES

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