These Flowery Cocktails Are Very Thai (And That's A Great Thing)
1/5 Queen Suriyothai (paired with chor ladda)
Named after Queen Suriyothai, who was a royal queen consort, this cocktail takes gin, lychee liqueur and yuzu puree as its core ingredients, making for a great starter to whet the appetite. Paired with juicy chor ladda radish dumplings, both drink and food go great together in creating a welcoming beginning.
2/5 Khing of Siam (paired with crispy duck with tamarind sauce)
Khing, meaning ginger in English, takes the spotlight in this cocktail. Presented in a bowl and meant to be taken with two hands, like a member of royalty, this refreshing drink plays with vodka, lime and passionfruit. The heat from the ginger helps to clear the palate with every sip, making for an excellent companion to crispy duck with a thick tamarind sauce.
3/5 The Royal Dome (paired with steamed seabass with manow sauce)
Arriving in a cylinder filled with smoke, the royal dome cocktail follows the previous entry in terms of spiciness by switching out ginger for spiced rum based beverage. A flavourful beverage all round, pairing the cocktail with steamed fish cooked in a chilli and lime broth helps to amplify the spices of the dish.
4/5 Pinklao (paired with Thai BBQ Australian beef in green curry)
A whisky coconut cocktail that strangely works really well, this drink is a slightly sweet treat that helps to freshen the mouth. This works especially well after taking a spoonful of the flavour-rich green curry beef. Even on its own, Pinklao is a great drink to have.
5/5 Princess Fa-Ying (paired with yellow prawn curry with betel leaf)
Smooth on the palate and quick to give off a blast of citrus after taking a sip, this tequila based cocktail is slightly bubbly and pleasant to taste. Chosen to be paired with yellow prawn curry to cut the richness of the sauce between bites, the fifth cocktail bookends the meal with an easy and refreshing addition to the list.