Khmer Cocktail Ideas

A Khmer cocktail is an alcoholic mixed drink that contains three or more ingredients — at least one of the ingredients must be a spirit, one sweet/sugary and one sour/bitter — and including either Khmer spices and herbs or a Cambodian liqueur that infuses local spices and herbs. If you want to make cocktails in Cambodia, here is a non-exhaustive list of Khmer cocktail ideas that you can make with Sombai.

You can book a Sombai cocktail class HERE.



  • 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.



  • 6cl    Sombai Ginger – Red Chilli
  • 3cl    Triple sec
  • 2cl    Sugar syrup
  • 1       Lime juice
  • 12     Mint leaf
  • 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 cocktail Siem Reap



  • 6cl       Sombai Ginger – Red Chilli
  • 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.



  • 4.5cl    Sombai Lemon – Lemongrass
  • 1.5cl    Martini Dry

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


3 Cocktails by Le Méridien Angkor Siem ReapSOMBAI BLUE – (by Le Méridien)

  • 4.5cl    Sombai Coconut – Pineapple
  • 1.5cl    Blue Curaçao
  • 3cl       Lime juice
  • 4cl       Pineapple juice
  • 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.



  • 2cl     Sombai Mango – Green Chilli
  • 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 cocktail Siem Reap


  • 4cl       Sombai Banana – Cinnamon
  • 12cl     Apple juice

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



  • 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.

Pina Cambodia cocktail Siem Reap



  • 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. 



  • 4cl       Sombai Anise – Coffee
  • 2cl       Dark rum
  • 4cl       Coconut milk
  • 1pinch Cocoa powder

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



  • 4cl       Bombay Gin
  • 2cl       Cointreau
  • 2cl       Sombai Galangal – Tamarind
  • 2cl       Cherry brandy
  • 4cl       Pineapple juice
  • 2cl       Lime mix (lime and sugar)
  • 2cl       Grenadine syrup
  • 1dash  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 cocktail Siem Reap


  • 6cl       Sombai Galangal – Tamarind
  • 6cl       Ginger ale
  • 6cl       Tonic water

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



  • 6cl        Sombai Lemon – Lemongrass
  • 12cl        Coca Cola

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



  • 6cl        Sombai Ginger – Red Chilli
  • 12cl      Pineapple juice

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



  • 4cl       Sombai Ginger – Red Chilli
  • 8cl       Red Bull Light

Serve chilled or with 1 ice cube.


If you have other Khmer cocktail ideas, don’t hesitate to post hereunder. We would love to learn from you also. Thank you and cheers!

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2 Responses to Khmer Cocktail Ideas

  1. Stacie barry says:

    Hi! Could we book to go on a workshop tour this morning around 9.30 or 10,00am for 2 people please?
    We look forward to hearing from you

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