Archive for the ‘Thai Cocktail Recipes’ Category

Texas BBQ Pork Ribs, Thai Side Dishes and a Nicaraguan Cocktail 

I had heard so much about Austin, Texas that I was excited to get a chance to visit there. For me, the best way to get to know the town was by attending my 6th International Association of Culinary Professionals (IACP) conference. Many local culinary experts organized fun excursions in and around Austin.

Down town Round Rock, Texas

I also spent two days with my dear friend and her family who moved to Round Rock, Texas a year ago. The weather was just perfect this week. No doubt the sun and warm people had something to do with it. It was 90°F with very little humidity; the Texas sun was hot and satisfying.

Round Rock, Image by city-data.com

The second night at my friend’s the plan was to have Texas BBQ ribs. I volunteered to do Thai side dishes and Nicaraguan cocktails. I have had a longing for El Macua—a national cocktail of Nicaragua—since my return from Granada a few weeks ago and it was in my mind to do a fusion cocktail with Texas grapefruit. After the side trip to visit Round Rock’s historic Old Town, we went to several grocery stores and a liquor store and we got what we wanted. Most importantly, we found Nicaraguan rum—Flor de Caña, guava juice and Red Ruby Texas grape fruit juice. Perfect.

Ruby Red Sunset at Round Rock, Texas

The dinner was scrumptious and the ribs were tender and delicious. The Thai side dishes were interesting and the best, as you can imagine, was El Macua. Leaving the cold Seattle weather behind and with a vague memory of Granada, I sat with my friend in the backyard enjoying the warm air and the beautiful ruby sunset. With El Macua in our hands, we enjoyed laughing and catching up, between sips, on the past year. Cheers to the moment.


Nicaragua Rum and Texas Ruby Red Grapefruit Juice

When I was in Granada, Nicaragua in early May of  this year, I had a chance to have El Macua. It is easy to love as it is essentially a tropical fruit juice cocktail. The bartender at the Hotel Plaza Colon combined two ounces each of orange juice, guava juice and white rum over ice in a highball glass and decorated it with sliced oranges. The original drink, however, calls for ½ portion of lemon juice to 1 portion each of white rum and guava juice, with sugar to taste.

For fun I wanted to try Ruby Red Texas grape fruit juice in place of the lemon juice, then I used the original ratios according to my notes from my trip. My friend and I started with 1 portion each of rum, grapefruit juice and guava over ice, then we would stir and sip. In my recipe below I use Thai palm sugar simple syrup to balance the sour of the grapefruit juice; the amount to use depends on the brands of juices you get. If you want your drink to be more sweet, add guava juice, but if you want it a little sour, add more grapefruit juice. It was a very pleasant summer cocktail and it goes very well with Thai cuisine. Cheers!

El Macua with Ruby Red Grapefruit Juice

El Macua

มาเก๊า ค็อกเทล

1 cup crushed ice in a highball glass
2 ounces white Nicaraguan rum such as Flor de Caña
2 ounces guava juice
2 ounces Ruby Red Grapefruit Juice
1 to 2 ounces palm sugar simple syrup (see note)
1 grapefruit slice for garnish

Pour rum, guava juice, grapefruit juice and palm sugar over ice in a highball glass. Stir. Garnish with grapefruit slice and serve.

Makes one serving in a highball glass or share with a friend in two martini glasses.

Pranee’s note:

To make palm sugar simple syrup, place a disc of palm sugar (about 4 tablespoons) and about ¼ cup water in a saucepan. Bring to a boil and cook on medium heat for 5 minutes. Cool and chill. Keeps in the refrigerator for up to a week.    Yield: ¼ cup.

© 2011 Pranee Khruasanit Halvorsen 
I Love Thai cooking
 Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com .
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Watermelon Delight 

This recipe was inspired by an I Love Thai Cooking Facebook request for a watermelon cocktail. After creating Watermelon Ice with watermelon liquere, I am excited to try to create a new cocktail. I have half of a watermelon left from the party on the Fourth of July, and I am happy mix this cocktail up. I pulled out some Melon liqueur, Lychee Liqueur and coconut vodka. I took one piece of watemelon and chewed it slowly while inhaling the melon and lychee liqueur and coconut vodka. I knew it would go together nicely. I used less melon liqueur because it is overpowering but I needed some, the lychee liqueur was a delight with sweetness and floral scents, and coconut vodka summed up the cocktail by adding a hint of coconut flavor. I ran to my garden to add some minty flavor. After the first mix, I was happy.  

Watermelon Cocktail

I like to create a cocktail recipe that I don’t need to mix one by one for friends, so in the kitchen today I blended together four cocktails based on my recipe shaking for the one created yesterday. 

I took one workshop a year at IACP conference on cocktails. It was inspring to listen to the experts talking and discussing about ideas and trends. It is a watermelon-delight- flavored cocktail for friends in the summer. 

Watermelon Cocktail

Serves: 4 

Spicy Rim 

1 teaspoon fine sea salt
1 teaspoon white sugar
1 teaspoon paprika
1 lime wedge

Place salt, sugar, paprika on 6 inch-wide plate. Rub 4 martini glass with lime juice by holding lime wedge move along the rim. Hold the martini glass stem and place the rim against the salt-sugar-paprika mix and cover on the rim well with the mix. 


2 cups cool diced watermelon
4 oz coconut vodka
2 oz lychee liqueur
1 oz melon liqueur
2/3 cup crushed ice
16 mint leave
4 pieces watermelon for garnish–see photos

Place watermelon, coconut vodka, lychee and melon liqueur and ice. Blend it until smooth. Add mint leave and blend for5 seconds. Pour into prepared martini glasses. Serve right away. 

 © 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com

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It’s a mango day!      

A perfect crisp green mango is hard to come by in Seattle, just like getting a crisp and sunny day in the month of June. I grabbed this unique food opportunity and heightened the day by having two friends over for lunch so that we could celebrate both the sunsine and the mango. It was a beautiful day.         

Fifteen minutes before the door bell rung, I turned on the rice cooker and prepped for green mango salad. Then, I had some mangos, bananas and pineapples ready in the blender for a smoothie.  My menu was very simple, it consisted of a Thai Green Mango Salad served with Prawn and Mango Smoothie with an optional cocktail.         

When my girlfriends arrived, the conversation started flowing and I was enjoying it. After all this is the first summer that I am spending in Seattle in fifteen years without having an intensive travel plan. I asked if anyone was interested in adding Triple Sec and Tequila  for their smoothie/cocktail, and yes was the majority answer. Three minutes later, we clinked to salute our kids moving up celebration. Then I took another three minutes to prepare Thai Green Mango Salad, next we sat and ate in the warm-cold-warm sunshine.        

Summer is the ideal time for having friends over for casual lunches and catching up. I am happy to stay in town this summer regardless of the weather in Seattle.      

Thai Green Mango Salad


 I teach this recipe with granny smith apples, something that you can count on, so use green tart apples to substitute for green mangos when it not available. It is a great alternative. For dry shrimp, use any dry shrimp from the AsianMarket and pulse in food processor until it becomes a fine powder.     

Thai Green Mango Salad with Prawn         

Yum Mamuang Goong         

Serves: 4        

16 medium size prawns, peeled and deveined
2 tablespoons fish sauce
3 tablespoons lime juice, about 1 large lime
1 1/2 tablespoons sugar
1 teaspoon chili powder, or one fresh Thai chili, minced
2 tablespoons chopped shalot
2 cups shredded green mango, from about 1 green mango
3 tablespoons shrimp powder
1/4 cup chopped dill, mint and cilantro
2 tablespoons chopped Vietnamese mint, aka Rau Ram , optional plus one sprig for garnish
1 tomato, sliced for garnish

To cook prawn, add 3 tablespoons water with prawn in a frying pan and bring to a boil on high heat. Stir on high heat until the prawns are pink and opaque. Strain and let it cool.       

To make salad dressing, whisk fish sauce, lime juice, sugar and chili powder until sugar is dissolved. Mix in shalot, green mango, shrimp powder,cooked prawns, mixed herbs and Vietnamese mint. Mix well and serve. Garnish with sliced tomato and Vietnamese mint sprig.       

Thai Vegetarian Option: Use sea salt instead of fish sauce and ground roasted peanut instead of dry shrimp powder    

Thai Cooking for Kids: Omit chili powder in the recipe instruction. After removing kid serving portions then may add chili powder as desire for adult.    

Gluten-Free Recipe    

© 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com


 Mango  Smoothie     

Nam Mamuang Pan       

Serves: 2       

2 cups ripe mango, peeled diced – can be fresh or frozen
1 banana, peeled and diced
1/2 cup diced pineapple–can or fresh
A pinch of salt
1 tablespoon lemon juice
1 cup crushed ice
To make a smoothie, place mango, banana, pineapple, salt, lemon juice and crushed ice. Blend until  smooth. Serve Cold.
 Mango Margarita
 Serves: 4    


1/2 cup Gold Tequila
1/4 cup Tripple Sec
4 mint sprigs, for garnish

Add gold tequila and Triple sec to blender on top of the smoothie from recipe above and blend for 5 seconds, served in 4 chilled- margarita glasses and garnish with mint sprigs.       


© 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com   


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A Spicy Thai Cocktail

I hope you will enjoy this recipe. Without vodka this drink is simply a spicy limeade. At private Thai cooking parties or large fundraising events, I always serve this with Miang Kam. It is a good way to welcome everyone to classes or events followed by the introduction of Thai foods and cooking. It has all the primary flavors—sweet, sour, salty and spicy—and they combine to make a wonderful taste that dances on the palate. Students and donors are happy throughout the class or event.

Tom Yum Martini, A Spicy Thai Cocktail

This picture was taken on February 2006, which was when I created this recipe. While traveling throughout Thailand for 14 days with my tour members, our group loved to check out Thai herb-infused cocktails. We had a routine of checking out the cocktail menu from every hotel where we stayed. I thought, “if we were in Phuket, I could do my Tom Yum version.” I wanted to create a more assertive flavor that was fun and bold. We went to Phuket and everyone was pleased when I made it. It was a good way to say farewell to my tour members, with an experience and a flavor to remember.

Pranee’s Tom Yum Martini Recipe

2/3 cup ice cubes
1 ½ ounces lime vodka
1 ounce simple syrup
1 ounce lime juice
½ ounce frozen limeade concentrate
1 Thai chili, smashed lightly, plus 1 whole chili for garnish
1 (2-inch) piece lemongrass, smashed
3 whole kaffir lime leaves   
Fill cocktail shaker with ice, lime vodka, simple syrup, lime juice, limeade concentrate, one Thai chili, lemongrass and kaffir lime leaves. Shake for one minute. Strain into a martini glass, and garnish with one whole Thai chili.

Vodka and lime peel

To make your own lime vodka, simply soak peels from one lime in 4 ounces of vodka for at least 2 hours or overnight.

Thai chilies for garnish


© 2010  Pranee Khruasanit Halvorsen  
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com

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