Thai-phoon Ginger Mojito (created by Ryan at Tambien, Denver)


2 oz Gosling's Black Seal Rum
1 oz simple syrup
2 oz ginger beer
1 wedge of lime
4 mint sprigs
oz half-n-half


Muddle lime, mint, and simple syrup in pint glass. Add ice. Pour in Gosling's Black Seal Rum, ginger beer, and half-n-half. Shake gently 2-3 times. Garnish with ginger zest (optional).

*The key to this cocktail is to not use too much lime (otherwise the drink curdles). This is a variation of a Thai Iced Tea (served in Thai/Vietnamese restaurants). Very delicious.



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