The Thai pirinha is the Asian version of the popular Brazilian classic Caipirinha , which is usually mixed with cachaça, lime juice, sugar and ice. Instead of cachaça, however , Thai Mekhong whiskey is used in the Far Eastern version. This is also known as “The Spirit of Thailand” and is considered the country’s first domestic branded spirit. Although it is called whiskey, it is actually more like rum, as it consists of 95% sugar cane molasses and 5% rice . The Thai Pirinha gets its special, exotic taste from the addition of lemongrass .
- 4 sticks of lemongrass, cut into 4 cm long pieces and previously beaten
- 200 milliliters of milk
- 1 bottle of Mekhong whiskey
- 1 bottle of ginger ale
- Crushed ice
- Lime slices as decoration
- Lotao Jaggery Kiss raw cane sugar
- Break the lemongrass stalks (tap them with a pan or something similar), cut them into approx. 4 cm long pieces and simmer them together with cane sugar and water in a ratio of 1:2 (example: 100 g sugar and 200 ml water) for 10 minutes. Leave in the fridge overnight.
- To prepare the drink, add lime wedges, crushed ice, some Mekhong whiskey and ginger ale to a long drink glass, like a Caipi, as well as some of the lemongrass juice.
- Add one or two lime slices for decoration. The exact dosage is based on taste and preference.