Thai Tea Rum Cocktail
Inspired By:
Home Recipe
Complexity
Alcohol Level
1/5
Light
Type
Highball
Preparation
Stirred
Glass
Highball
Ice
Fresh Ice
INGREDIENTS
Thai Tea • 6 oz
Cream (equal parts evaporated and sweetened condensed milk) • 3/4 oz
Choeng Doi Blanc • 1.5 oz
Fresh lime juice • splash
Garnish:
Lime wedge
STEPS
1. Combine Thai tea, cream, Choeng Doi Blanc, and a splash of lime juice in a mixing glass with ice
2. Stir gently, or roll between two vessels to combine without over-diluting
3. Strain into a highball glass over fresh ice
4. Garnish with a lime wedge
NOTES:
No shaking needed for this drink — stirring or a quick roll keeps the tea from over-diluting. The lime wedge garnish adds a touch of extra citrus if you want it.
HISTORY
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Bar Leone's Daiquiri variation lifted by a touch of kirsch, built on Choeng Doi Blanc.
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Bar Leone's savoury, vegetal riff on a Piña Colada, built on Choeng Doi Blanc.
Tropicale
Bar Leone's rum-based Negroni variation, built on Choeng Doi Blanc.
