Chang Beer ‘Full Moon’ cocktail

Full Moon

100ml Chang Beer

25ml Mekong Whisky

25ml lime Juice

15ml grenadine

50ml pineapple juice

Garnish: Orange wheel, mint and cherries

Method: Build into a bucket over cubed ice. Add more Chang if your bucket is too big!

This fun drink will remind those who have visited Thailand’s legendary Full Moon parties of fun times. It is very simple to produce and can be scaled up for use in a punch style drink that could be made at dinner parties.

Chang Beer ‘Tusk’ cocktail

Tusk

80ml Chang Beer

25ml Mekong whisky

15ml fresh lemon Juice

10ml fresh orange juice

15ml gomme

A dash of celery bitters

Garish: scored lime wedge, orange zest and mint

Method: Add all ingredients except Chang to a cocktail shaker. Shake hard, double strain into a tall glass and top with Chang.

This drink is essentially a fairly simple sour. It is light and refreshing to match the Chang Beer used and a great palate cleanser between courses.

Chang Beer ‘The Bishop’ cocktail

The Bishop

150ml Chang Beer

100ml fresh pressed apple juice

A dash of aromatic bitters

A grate of fresh nutmeg

10ml gomme (if warm)

Garnish: Apple fan

Method: Bishops are served in half pint glasses. They can be made either hot or cold. If cold add all the ingredients from the fridge into a chilled half pint glass. If warm add all ingredients to a pan, warm on the stove and serve into a mug.

Both work equally well with Chang Beer – a versatile all year round drink!

My Thai Michilada

My Thai Michilada

200ml Chang

A dash of soy sauce

A dash of Lea & Perrins

A pinch of fresh ginger

Two dashes of Tabasco

5ml gomme syrup

The juice of half a lime

Garnish: Horses neck orange zest

Method: Build in a chilled tall glass.

This savoury number is a twist on the mexican beer cocktail the Michilada, which translated means “my cold beer”. The perfect match for savoury food and bery en vogue in the beverage world.

The Grain and Grape cocktail

The Grain and Grape

30ml Chang Beer syrup

25ml Caorunn gin

25ml Muscat dessert wine

Two dashes of orange blossom water

Garnish: Lemon zest

Method: Stir all ingredients in a mixing glass and serve in a chilled 51Ž2 oz coupette

Chang syrup recipe

1 bottle of Chang Beer

150g palm sugar

Method: Reduce the Chang Beer to 250ml on a high heat and add the sugar

A twist on the classic grain and grape cocktail, this one’s for the gourmands out there. A little bit more effort to make but well worth it!