Khmer Cocktail Ideas

Sombai Fizz

by Asana

2cl	Sombai Coconut & Pineapple
2cl	Sombai Banana & Cinnamon
2cl	Triple Sec (or Curaçao for the colour)
2cl	Lime juice
2cl	Sugar cane syrup
	Soda water

Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into a wine glass. Add a dash of soda water. Garnish with a slice of lime.

Could easily be done in large quantity pouring 1 bottle of each ingredient into a large cup and adding a dash of soda water just when serving the glass.

Khmer Ginger Mojito

6cl	Sombai Ginger & Red Chili
3cl	Triple sec
2cl	Sugar syrup
1	lime juice
12	Mint leaves
3	Slices ginger
	Ginger ale

Muddle ginger in base of the glass. Add mint and lightly muddle (just to bruise). Add the first four liquid ingredients, stir and fill with crushed ice. Top up with ginger ale.

Sombai Sour

by Le Méridien

6cl	Sombai Ginger & Red Chili
3cl	Lime Juice
3cl	Sugar syrup

Shake well the ingredients in a shaker with ice. Pour into a Rock glass. Garnish with a slice of lemon.

Lemon Lemongrass Tini

by Le Méridien

4.5cl	Sombai Lemon & Lemongrass
1.5	Martini dry

Stir the ingredients gently in a Martini glass. Garnish with a lemongrass stick and/or a full lemon peel.

Sombai Blue

by Le Méridien

4.5cl	Sombai Coconut & Pineapple
1.5cl	Blue Curaçao
3cl	Lime juice
4cl	Pineapple jice
1.5cl	Sugar syrup

Shake well the ingredients in a shaker with ice. Pour into a lowball glass. Garnish with a maraschino cherry.

Tom Yam

by Mie Café

3cl	Sombai Galangal & Tamarind
3cl	Triple sec
3cl	Amaretto
2cl	Martini dry
1/4	Lemongrass
1/4	Kefir leaf
1	Small slice of Galangal

Mix and crush lemongrass, kefir leaf and galangal to obtain a paste. Add it into a shaker with the liquors and some ice cubes. Shake it well and serve in a Martini glass with a lemongrass stick and a kefir leaf.

Siem Reap Monsoon

by Asana

2cl	Sombai Mango & Green Chili
6cl	Sombai Lemon & Lemongrass
2cl	Lime juice
6cl	Sugarcane juice
1	Kefir lime leaf
2	Rice paddy herbs

Coarsely chop the herbs. Put the herbs and the liquids in the shaker Shake well the ingredients with ice. Filter and pour into a wine glass. Garnish with a rice paddy rice herb or a kefir lime leaf.

Sombai Strudel

4cl	Sombai banana & Cinnamon
12cl	Apple juice

Serve chilled with 1 ice cube and garnish with a slice of banana.

All season spiced wine

75cl	Red wine
35cl	Sombai Banana & Cinnamon
35cl	Infused black tea
125g	Brown sugar
1	small mandarin
20	cloves

Wash the mandarin. Nail the cloves to the mandarin. Pour the liquids and the sugar into a saucepan. Put the cloved mandarin into the saucepan. Heat up to simmer a few minutes.
In winter: As a mulled wine, pour it hot into a mug or a tea glass with holder.
In summer: As a Sangria, let it cool down and serve it in a wine glass with ice cubes.

Piña Cambodia

7.5cl	Sombai Coconut & Pineapple
15cl	Pineapple juice
5cl	Coconut milk
2.5cl	Sugar syrup

Add some ice, shake it well in a shaker and pour it into a tall glass. Garnish with a slice of fresh pineapple.

Cloudy Monsoon

4cl	Sombai Anise & Coffee
2cl	Dark rum
4cl	Coconut milk
1 pinch	Cocao powder

Gently stir the spirits and the coconut milk with a spoon in a whiskey glass, then sprinkle with the cocoa powder.

Sombai Sling

by Asana

4cl	Bombay Gin
2cl	Cointreau
2cl	Sombai Galangal & Tamarind
2cl	Cherry brandy
4cl	Pineapple juice
2cl	Lime mix (lime and sugar)
2cl	Grenadine syrup
1 dash	Angostura bitter

Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Poco Grande glass. Garnish with pineapple and maraschino cherry.

Bitter Tamarind

6cl	Sombai Galangal & Tamarind
6cl	Ginger ale
6cl	Tonic water

Serve chilled with 1 ice cube and a slice of ginger.

Cambodia libre

6cl	Sombai Lemon & Lemograss
12cl	Coca Cola

Serve chilled with 1 ice cube. Garnish with a slice of lime.

Spicy pineapple

6cl	Sombai Ginger & Red Chili
12cl	Pineapple juice

Serve with 1 slide of ginger, ice cubes and a wedge of Pineapple on the glass.