Sip a mai tai on a sun-kissed Phuket beach or a classic gin and tonic at an exclusive Bangkok bar and chances are your drink will have been made using a heady spirit supplied by Diageo Moet Hennessy (Thailand), or DMHT. The company came into being in 2007 after the merger of Diageo and Moet Hennessy and has since become the country’s number one spirits importer.
Diageo also organises the world’s most prestigious bartending competition, the annual Diageo Reserve World Class. The competition has been a big contributor to a growing fine drinks and cocktail culture worldwide, as well as in Thailand. Moreover, it has played a pivotal role in boosting the careers of bartenders and mixologists in Thailand and around the world.
As this year’s national finals are taking place on June 10-11, to find out which of the six Thai finalists will go on to compete in Scotland in September for the ultimate title, here are the recipes of four signature Diageo cocktails to make and enjoy in the meantime:
Created by Diageo brand ambassador Sarawut Pinpech, this refreshing cocktail earned him first place in the Diageo Reserve World Class Ketel One Market Challenge
Ingredients:
• 45 ml Ketel One vodka
• 10 ml Campari
• 30 ml fresh pineapple juice
• 10 ml home-made chrysanthemum syrup
• 10 ml lemon juice
An aromatic concoction for coffee enthusiasts
Ingredients:
• 45 ml Singleton of Dufftown 12 years old
• 15 ml cold brew liqueur
• 20 ml espresso
• 10 ml falernum syrup liqueur
• 20 ml egg white
Perfect for food pairings, easy to drink and refreshing
Ingredients:
• 45 ml Tanqueray gin
• 10 ml Bianco vermouth
• 30 ml Royal Lotus water
• 1 dash Peychuad’s bitters
Inspired by miang kham and the journey of Johnnie Walker
Ingredients:
• 40 ml Johnnie Walker Gold Label Reserve
• 30 ml coconut juice
• 15 ml honey ginger syrup
• 10 ml home-made pineapple shrub
• 2 betel leaves
See also: Here Are Thailand Tatler’s 20 Best Restaurants Of 2019
