Muay Thai Punch
Votes: 3
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
This cocktail is a nod to Muay Thai, though the "punch" here isn't as powerful. The recipe uses Sang Som Thai rum, a spirit with a light, fruity, and spicy flavor that rarely causes a hangover—great news for those who enjoy more than just one!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 ml Thai rum
- 60 ml fresh orange juice
- 30 ml. pineapple juice
- 15 ml rum with molasses
- 15 ml lime juice
- 15 ml sugar syrup
- 2 ml of grenadine
- Orange and lime wedges for serving
We recommend
Recipes with similar ingredients: rum, Orange juice, Pineapple juice, lime juice, syrup, grenadine syrup, Oranges, lime
Cooking the dish according to the recipe:
- Combine Thai rum, orange, pineapple, and lime juice, molasses rum, syrup, and grenadine in a shaker with ice. Shake well and strain into a short glass filled with ice.
- Garnish the cocktail with orange and lime wedges.
Sugar syrup:
Combine equal parts sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Cool.
Author of the recipe - WTF Gallery & Café, Bangkok, Thailand
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