I traveled to Thailand a few years ago and one of the best parts of the trip was the discovery of a spirit so fiery sweet, so subtly potent that it thrilled my burgeoning sense of spirit as almost no other liquor has done since. It was none other than the official spirit of Thailand, Mekhong. And now it’s getting big in the U.S.A. (finally, I might add). If you’ve never had it, you need to try it. It’s akin to a whiskey or bourbon, but it has a deceptively light edge like a vodka or rum. It surpasses simple comparison, really, and needs to be enjoyed on its own or in a cocktail.

Colleen Graham posted some recipe suggestions on her cocktail blog at about.com, which I’ve included for your reference below. My favorite way to enjoy the libation is in shot form with a squirt of lime juice on top. Mmmm, me likes Mekhong.

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Ginger Lime Long-Tail

Ingredients:
2 shots Mekhong
1/2 shot fresh squeezed lime juice
Ginger beer
1 dash of Angostura bitters
3 lime wheels

Preparation:
Pour Mekhong and lime juice into a Collins glass. Add ice and lime wheels. Cover with a shaker tin and shake briefly. Top off with ginger beer and add bitters. Serve with a straw.

REDRUM

Ingredients:
2 1/2 shots Mekhong
1/2 cap rose syrup
6 brandy cherries
1 oz egg whites
1/2 oz fresh lime juice
1/2 oz simple syrup
Sprinkle of nutmeg
Rose petal for garnish

Preparation:
Coat martini glass with rose syrup. Muddle brandy cherries and add egg whites, fresh lime juice, simple syrup and shake -- no ice. Add ice and Mekhong -- shake again. Pour into martini glass and sprinkle nutmeg on top and garnish with rose petal.