COCKTAIL BEVERAGES RECIPE
SABAI-SABAI
Cocktail Welcome drink
45 ml.   Ketel One Vodka infused Chrysanthemum Tea
10 ml.   Campari
20 ml.   Pineapple Juice
15 ml.    Silpin Kaffir Lime Syrup 
10 ml.    Lime Wedge
On Top   Ginger Ale
METHODOLOGY : SHAKE
GLASS : Highball
GARNISH : Basil
SAWASDEE
Cocktail Apparative
30 ml.   G Vine Gin Floraison
20 ml.   White Wine
15 ml.    Silpin Lemongrass Syrup

METHODOLOGY : STIR
GLASS : Coupe or Martini
GARNISH : White Grape

DARA-PIROM
Cocktail Digestive
30 ml.   Tanqueray Gin
10 ml.   Bianco Vermouth
5 ml.     Silpin Chulalongkorn Rose Syrup

METHODOLOGY : STIR
GLASS : Rock
GARNISH : Rose and Sugar Pearl

THONG MUAN
Cocktail Digestive

45 ml.   Havana 3 Yrs.
20 ml.   Ceylon Tea
10 ml.   Silpin Coconut Syrup
15 ml.    Lemon Juice
20 ml.   Egg White

METHODOLOGY : SHAKE
GLASS : Coupe
GARNISH : Black Sesame

SONGKRAN
Cocktail Refreshment Drink

45 ml.   Don Julio Blanco
15 ml.   Cointreau
20 ml.   Frozen Passionfruit
10 ml.   Silpin Mango Sticky Rice Syrup
5 ml.     Lemon Juice

METHODOLOGY : SHAKE
GLASS : Rock
GARNISH : Dry Mango

KHAO THAI
Cocktail Welcome drink

30 ml.   Tanqueray Gin / London Dry Gin
10 ml.   Bianco Vermouth
20 ml.   Chamomile Tea
15 ml.    Silpin Jasmin Rice Syrup
10 ml.    Lemon Juice

METHODOLOGY : SHAKE
GLASS : Coupe or Martini
GARNISH : Eatable white flower (Jasmin Flower)

Non-Alcoholic Drink
BEVERAGES RECIPE

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246/1 MOO 4 BANG PHRIANG, BANG BO, SAMUT PRAKARN, 10570 THAILAND

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