A glass of Tonkin Margarita won’t take long to prepare, nor will it require exotic and imported ingredients, but when mixed together, this cocktail packs a mighty punch.
Sơn Tinh Red Plum provides sweet and sour flavours, which blend with the cool ginger beer for a refreshing concoction. Adding a few drops of Son Tinh Nhat Da is a must, leaving an unforgettable aftertaste.
Instructions
- Step 1: Fill a Tom Collins glass with ice.
- Step 2: Pour all ingredients directly into the serving glass.
- Step 3: Top up with ginger ale.
- Step 4: Add a couple of squeezes of lime and 3 drops of Nhất Dạ.
- Step 5: Add slices of fresh orange. Garnish with a piece of orange peel for more flavour.
Ingredients
- 25ml Sơn Tinh red plum
- 3 drops Sơn Tinh Nhất Dạ
- 25ml Blanco Tequila
- 25ml guava juice
- 75ml ginger ale
- 2 squeezes of lime
Did you know that Vietnam is one of the highest mango producing countries in the world? All the more reason for perfectly ripe and locally sourced mango-based cocktails.
With the tang of the lemon drawing out the mango’s creamy sweetness, balancing on the tongue with Son Tinh Bach Sam, the Coastal Cooler is the ideal tipple for sitting on the beach - or just dreaming that you are.
Instructions
- Step 1: Prepare the garnish.
- Step 2: Add the first 3 ingredients to the serving glass and muddle.
- Step 3: Add the next 3 ingredients.
- Step 4: Fill the glass 3⁄4 full with crushed ice and churn (with the bar spoon).
- Step 5: Top up with crushed ice.
- Step 6: Twist the lemon peel over the glass to release the scent. Then finely rim the glass with the peel.
- Step 7: Garnish with peppermint.
Ingredients
-
- 25ml Son Tinh Bach Sam
- 25ml Son Tinh Nep Phu Loc
- 37.5ml passion fruit juice
- 15ml lime juice
- 4 cubes of ripe mango
- 12.5ml white sugar syrup
- Some peppermint leaves
Monsoon Martini has a declaration of minimalism, elegance and sophistication, maintaining the classical finest of the original cocktail. Son Tinh Nep Phu Loc is gently stirred with Bach Tinh Sam and Martin Bianco, in just 10 seconds so that drinkers can feel the three flavors separately on the taste buds.
Instructions
- Step 1: Prepare the garnish.
- Step 2: Chill the serving glass, either in the freezer or by using ice cubes.
- Step 3: Fill the mixing glass w/ice.
- Step 4: Pour all ingredients into the mixing glass.
- Step 5: Stir for 10 seconds w/barspoon.
- Step 6: Strain into the serving glass.
- Step 7: Flame the lemon peel.
- Step 8: Twist the lemon peel over the glass to release the scent.
- Step 9: Finely rim the glass with lemon peel.
- Step 10: Garnish/w a thin slice of lemon.
Ingredients
- 50ml Son Tinh Nep Phu Loc
- 10ml Son Tinh Bach Sam
- 10ml Martini Bianco
Accurately titled Paradise Punch, this cocktail charms you into a pleasant summer haze, before knocking you off your feet with a heady mix of Son Tinh Mo Vang, Son Tinh Nhat Da and bourbon.
A must-try for summer soirees or just lounging in the heat.
Instructions
- Step 1: Prepare the garnish.
- Step 2: Pour all ingredients one-by-one directly into the mixing glass.
- Step 3: Fill the mixing glass w/ice all the way to the top.
- Step 4: Shake for 10 seconds until everything is well mixed.
- Step 5: Fill the serving glass with ice cubes.
- Step 6: Finely strain into the serving glass.
- Step 7: Garnish with a swirl of lime peel.
Ingredients
-
- 20ml Son Tinh Mo Vang
- 5ml Son Tinh Nhat Da
- 25ml bourbon
- 75ml pineapple juice
- 10ml lime juice
- 10ml Grenadine
- 3 dashes of Angostura
This crisp, cucumber-garnished delight smacks of English croquet club in all the right ways.
First hit with traditional flavours from Son Tinh Rose Apple, the Sauvignon Blanc blending with lemon juice creeps up on you for an unmistakable sweetness on the taste buds.
Instructions
- Step 1: Prepare the garnish
- Step 2: Chill the serving glass, either in the freezer or by using crushed ice.
- Step 3: Fill the mixing glass with ice.
- Step 4: Add the slices of cucumber together with sugar syrup into the mixing glass. Muddle to break up the cucumber so that when we shake there is a lasting flavour of cucumber.
- Step 5: Add lemon juice and Sauvignon Blanc, followed by Hendricks & Táo Mèo. Fill the mixing glass with ice all the way to the top.
- Step 6: Shake for 10 seconds until everything is well mixed.
- Step 7: Finely strain into the serving glass & top-up with soda. Serve with thin slices of cucumber
Ingredients
- 37.5ml Son Tinh Rose Apple
- 25ml Sauvignon Blanc
- 12.5ml Hendrick’s Gin
- 20ml lemon juice
- 12.5ml white sugar syrup
- Soda top-up
- 3 slices cucumber
Some drinks are designed for wild parties, some for a quiet winter’s evening. Spiced Delight falls comfortably into the latter category.
With a soothing mix of Sơn Tinh Nếp Cẩm, Bailey’s and coconut milk, Spiced Delight heats the soul with a final kick of cinnamon and ginger - a must-try cocktail for the festive season.
Instructions
- Step 1: Prepare the garnish.
- Step 2: Add the chopped ginger & sugar syrup to the mixing glass, then muddle together.
- Step 3: Add the remaining ingredients.
- Step 4: Fill mixing glass with ice.
- Step 5: Shake hard for 5 seconds.
- Step 6: Add ice cubes to the serving glass.
- Step 7: Finely strain into the cocktail. Add a dusting of cinnamon on top then serve with a cinnamon stick
Ingredients
-
- 25ml Sơn Tinh Nếp Cẩm
- 25ml Bailey’s
- 25ml ginger juice
- 12.5ml brown sugar syrup
- 25ml coconut milk
A new take on an a classic cocktail, the Highway Old Fashioned plays with traditional flavours, while adding a Vietnamese twist.
Swapping whiskey for a mix of Son Tinh Moc Sa Pa and Son Tinh Red Plum, whilst keeping Angostura bitters and sugar in the mix, this cocktail maintains its classic oaky aroma whilst being thoroughly modern.
Instructions
- Step 1: Prepare the garnish.
- Step 2: Add the orange peel into the serving glass & give a light press.
- Step 3: Add the Cognac and Mộc Sa Pa then stir for 30 seconds.
- Step 4: Add the Sơn Tinh Mận Đỏ and stir again for a further 30 seconds
- Step 5: Top up serving glass with ice.
- Step 6: Twist the orange peel over the glass to release the scent, and use it to rim the glass. Then let it drop into the cocktail.
Ingredients
- 20ml Sơn Tinh Mộc Sa Pa
- 25ml Sơn Tinh red plum
- 15ml VSOP Cognac
- Half an orange peel
- 5ml brown sugar syrup
- 3 dashes Angostura
Breathing new life into a classic cocktail, Pullman Hanoi combines Son Tinh White Ginseng with the flavours of Hanoian street food for a Viet mojito.
Forget what they say about messing with the classics, ‘Emotions’ is a must-try!
Instructions
- Step 1: Combine 1/2 lemongrass, 6 leaves basil and 1/2 passion fruit in a highball glass, then crush lightly.
- Step 2: Add 15ml lime juice, 30ml white rum and 30ml Sơn Tinh White Ginseng and stir thoroughly.
- Step 3: Add ice and top-up with soda.
Ingredients
-
- 30ml white rum
- 30ml Sơn Tinh White Ginseng
- 1/2 lemongrass
- 6 basil leaves
- 1/2 passion fruit
- 15ml lime juice
Le Anh Viet, mixologist at the newly opened Twilight Sky Bar in Hanoi has stirred up a crisp new cocktail, using some very Vietnam’s ingredients - keep an eye out for Son TinhMan Do and ô mai salt in Ta Van Valley cocktail.
Instructions
- Step 1: Take a frozen glass.
- Step 2: Add 20ml lime juice, 10ml sugar syrup, 10ml rose syrup, 3 ½ teaspoon ô mai salt, 2 basil leaves. Stir briefly.
- Step 3: Add 20ml Galliano, 50ml Son Tinh Man Do, stir briefly.
- Step 4: Add ice cubes and shake in Boston glass shaker.
- Step 5: Pour through a diffuser into the glass.
- Step 6: Shape the largest basil leaf into a boat and sprinkle ô mai salt over the centre.
Ingredients
- 20ml Galliano
- 50ml Son Tinh Man Do
- 20ml lime juice
- 10ml rose syrup
- 10ml sugar syrup
- Basil leaves
- 3 ½ teaspoon ô mai salt.
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Warm Heat, created by Mixologist Nguyen Hien Chien of Pullman Hanoi Hotel, is a sparkling party-starting concoction designed to kick the night off right! Son Tinh Mo Vang harnesses the enriching flavour of ripe autumn apricots, making it the ideal October tipple.
Instructions
- Step 1: Shake all ingredients as hard as you can. Stop when the outside of the shaker frosts up
- Step 2: Strain into a champagne flute
- Step 3: Top-up with sparkling wine until the glass is full
Ingredients
-
- 30ml gin
- 30ml Son Tinh Mo Vang
- 10ml lime juice
- 5ml vanilla syrup
- A dash of sparkling wine
A negroni-inspired cocktail from Pullman Hanoi, this cocktail mixes traditional Vietnamese ingredients with a classic Italian classic, for a powerful punch in the tastebuds.
Instructions
- Step 1: Combine all ingredients in an old fashion cup.
- Step 2: Put ice cubes in the cup then stir thoroughly.
Ingredients
- 30ml Gin
- 30ml Sơn Tinh Moc Sapa
- 15ml Campari
- 5ml Rose Syrup
- 5ml lime juice
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We’re fans of figurative cocktails here at Son Tinh, so slowly poured Dark and Stormy seemed the only option for this lovely summer weather. It’s refreshing and tropical, much like a city we’re very fond of.
Instructions
- Step 1: Fill a short cocktail glass with ice.
- Step 2: Add in lime juice and ginger beer.
- Step 3: Slowly pour Son Tinh Minh Mang on top to create a "stormy" look. Stir to combine.
Ingredients
-
- ½ oz lime juice
- 4 oz ginger beer
- 3 oz Son Tinh Minh Mang
Complex with layers of different flavours, but shining through are the lychees’ trademark sweetness and Son Tinh Nep Phu Loc’s kick
Instructions
- Step 1: Shake all ingredients as hard as you can with ice. Stop when the outside of the shaker frosts up.
- Step 2: Strain into a margarita saucer.
- Step 3: Garnish with fresh lychees on a skewer and crushed pepper
Ingredients
- 45ml Son Tinh Nep Phu Loc
- 15ml Egg white
- 15ml Cranberry Juice
- 20ml Lychee Liqueur
- 15ml Pineapple syrup
- A pinch of crushed pepper
Saigon-based mixologist Du Vien’s “Hanoi Literature Cocktail” uses dry gin, Campari, apricot juice, aromatic bitters and Son Tinh Mo Vang
Instructions
- Step 1: Combine all ingredients in a large tumbler with ice.
- Step 2: Stir thoroughly and strain into a coupe glass.
- Step 3: Garnish and serve
Ingredients
-
- 50ml Dry gin
- 15ml Apricot juice
- 20ml Son Tinh Mo Vang
- 20ml Campari
- 2 dashes Aromatic bitters
The Metropole’s mixologist Nguyen Ho Quy replaces a typical tequila with Son Tinh Minh Mang in his margarita
Instructions
- Step 1: Partially cover margarita glass rim with lime and salt.
- Step 2: Combine all ingredients in a boston shaker
- Step 3: Shake vigorously and strain.
- Step 3: Garnish with lime wheel and serve.
Ingredients
- 40ml Son Tinh Minh Mang
- 25ml Lime juice
- 20ml Cointreau
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People of Son Tinh
Made using Son Tinh Nep Phu Loc, lemon, and mint, the 4HITO, with its refreshing flavour, is the best beverage to wipe away the sweltering heat of summer
Instructions
- Step 1: Slap (but do not slice up) the mint leaves and drop into the glass.
- Step 2: Add Son Tinh Fragrant Sticky Rice and lemon juice on the top then stir gently.
- Step 3: Add ice then soda top-up, with a little mint syrup to finish.
Ingredients
-
- 50ml Son Tinh Nep Phu Loc
- 30ml Mint Syrup
- 15ml Lemon Juice
- Whole mint leaves (Handful)
- Soda
Combine Son Tinh Mo Vang, Campari and Orange Juice to recreate the breathtaking sunrise of Cà Ná beach in a glass.
Instructions
- Step 1: Build ingredients together in a glass over ice cubes.
- Step 2: Start with apricot liquor, then add orange juice and pour the campari over the top.
- Step 3: Serve unmixed to give the sunrise effect. DON’T STIR!
- Step 4: Use an orange slice as garnish.
Ingredients
- 50ml Son Tinh Mo Vang
- 20ml Campari
- 100ml Fresh Orange Juice
This cocktail and aperitif have the light sweetness from two Son Tinh flavours mixed with the bitterness from Martini Rosso and orange peel.
Instructions
- Step 1: Put cubed ice into glass
- Step 2: Mix in ingredients
- Step 3: Stir for 2 seconds
- Step 4: Top up with extra ice
- Step 5: Flame orange peel
- Step 6: Twist orange peel over the glass rim to release scent
- Step 7: Drop in the peel as garnish
Ingredients
-
- 25ml Son Tinh Vuong Tuu
- 25ml Son Tinh Nep Phu Loc
- 25ml Martini Rosso
- Orange Peel
Inspired by Northen Vietnam’s Red River, the fresh flavour of this cocktail will bring you and your significant other closer this Valentine\\\\\\\'s Day.
Instructions
- Step 1: Prepare the garnish
- Step 2: Add the cubes of watermelon to the mixing glass together w/coriander (slap the leaves to release the aroma), followed by all other ingredients
- Step 3: Add one scoop of crushed ice, then mix in the blender for about 20 seconds
- Step 4: Once blended, pour directly into the serving glass
- Step 5: Serve w/sprig of coriander on top
Ingredients
- 40ml Son Tinh Chanh Leo
- 25ml Ruou Son Tinh Apricot
- 20ml Lime Juice
- 6 Cubes of watermelon
- 6 Leaves of coriander
- 25ml white sugar syrup
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Made using Son Tinh Mo Vang, rambutan, green tea and milk oolong tea, the Rambutan green tea cocktail is an Asian-inspired cocktail with its refreshing flavour
Instructions
- Step 1: In a cocktail shaker add rambutans and simple syrup.
- Step 2: Muddle until rambutan becomes a pulp. Add ice, Son Tinh Nhat Da and green tea.
- Step 3: Shake and strain over ice in a rocks glass.
- Step 4: Garnish with lemon zest and peeled rambutans.
Ingredients
-
- 2.0 oz Sơn Tinh Mo Vang
- 2 Pitted Rambutans
- 1.0 oz Milky Oolong Simple Syrup
- Cold Green Tea (made at home) or purchased pre-brewed from the store
- Peeled Rambutan + Lemon Zest for Garnish
Traditional Vietnamese fish sauce creating a pungent flavour within The Heat cocktail
Instructions
- Step 1: Put the ice into a cocktail shaker
- Step 2: Put the first 7 ingredients into the shaker and shake well
- Step 3: Pour the mixture into the serving cup and top up with ice
- Step 4: Add 1 spoon of Minh Mang and sprinkle with some black pepper
- Step 5: Decorate with lemongrass and a slice of lemon
Ingredients
- 37.5ml Son Tinh Nep Phu Loc
- 12.5ml Son Tinh My Tuu
- 5ml Son Tinh Minh Mang
- 10ml lemon juice
- 100ml tomato juice
- 6 drops of fish sauce
- 6 drops of Tabasco sauce
- A pinch of salt
- A pinch of Phu Quoc black pepper
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Vietnam Culture
Made with fresh fruit, Son Tinh Man Do and a more than a dash of peach brandy, this Son Tinh Sangria recipe is the perfect partner to a hot summer’s evening.
Instructions
- Step 1: In a small saucepan, combine the sugar and water, and heat until the sugar dissolves into a syrup.
- Step 2: Place the peaches, plums, and cherries in a large pitcher and pour the sugar syrup over the top.
- Step 3: Add in the Son Tinh Man Do and stir.
- Step 4: Add the cold Riesling champagne and chill until ready to serve, ideally overnight. When ready to serve, fill the rest of the pitcher with ice.
- Step 5: Serve over ice, making sure to serve some of the fruit in each glass.
Ingredients
-
- 1/4 cup sugar
- 1/4 cup water
- 1 cup sliced peaches, skin left on
- 1 cup sliced plums, skin left on
- 1 cup cherries, stemmed and pitted
- 1/2 cup Son Tinh Man Do
- 750ml dry Resling
Mulled Cider is just the delightful bit of heat and spice you need to make it through the remaining winter month.
Instructions
- Step 1: Place the cinnamon stick, cloves, allspice, and bay leaf in a doubled up cheesecloth.
- Step 2: Bring corners of the cloth together and tie with a kitchen string.
- Step 3: In a large saucepan, combine the apple cider, juices, orange zest, brown sugar, salt and the bag of spices.
- Step 4: Bring pot to a boil and reduce the heat to medium-low. Let the mixture simmer for 30-minutes to blend the flavours.
- Step 5: Discard the spice bag. Strain the cider mixture and stir in Son Tinh Nep Phu Loc.
Ingredients
- 3 cinnamon sticks (3 inches)
- 3 whole cloves
- 2 whole allspice
- 1 bay leaf
- 2.8l apple cider or apple juice
- 60ml orange juice
- 60ml lemon juice
- 1 tablespoon grated orange zest
- 2 tablespoons brown sugar
- Dash of salt
- 120ml to 240ml Son Tinh Nep Phu Loc
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With a jolt of coffee, The Son Tinh Espresso Star is a symphony of taste which brings together the fine balance between bitter and sweet.
Instructions
- Step 1: Prepare the garnish
- Step 2: Chill the serving glass, either in the freezer or by using cubed ice
- Step 3: Build all the ingredients into the mixing glass
- Step 4: Fill the mixing glass with ice, all the way to the top
- Step 5: Shake for 20 seconds until everything well mixed
- Step 6: Fine strain into the serving glass
- Step 7: Garnish with 2 pieces of star anise
Ingredients
-
- 37.5 ml Son Tinh Red Nep Cam
- 10ml Amaretto
- 10ml Chambord/ Crème De Cassis
- 25ml Vietnamese Coffee
- 10ml Brown Sugar Syrup
Mekong Fizz is a smooth flow made from honey, basil and Son Tinh Tao Meo. A tasty cocktail made to help rescue you from the sweltering heat of summer.
Instructions
- Step 1: Muddle the honey (one bar spoon), sliced lemongrass & basil leaves (tear before adding) together in the mixing glass
- Step 2: Add the lemon juice before giving a little stir to make sure the honey is fully dissolved
- Step 3: Add the Son Tinh Tao Meo before adding ice
- Step 4: Shake hard for 10 seconds to make sure the flavours are well mixed
- Step 5: Fine strain into the serving glass; strain to remove shards of ice or pieces of leaf & stalk Top up w/Prosecco
- Step 6: Add a stick of lemongrass as garnish
Ingredients
- 25ml Son Tinh
- Tao Meo
- 125ml Prosecco
- 10ml Lime Juice
- 5 Slices of lemongrass
- 5ml Honey
- 10 Leaves of basil
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