Beyond their refreshing flavors, cocktails captivate with creativity — each glass a reflection of a mixologist’s boundless imagination. At Ruby’s, the bar at Kimpton Maa-Lai Bangkok (One MICHELIN Key 2024), one standout creation is inspired by a gemstone that contributes to Bangkok’s sparkling reputation.
To celebrate the city, we invited Phuvanon “Boom” Eakchamanon to craft a cocktail using premium Thai spiced rum. The result? The dazzling Green Sapphire — a vibrant tribute to Bangkok that Boom designed for everyone to enjoy.
“Cocktails at Ruby’s are inspired by different gemstones. Everything about the Green Sapphire — from its name to its ingredients — celebrates Bangkok and Thai culture,” said Eakchamanon. “The color reflects the greenery of Lumphini Park, often called the ‘Lung of Bangkok,’ located near our hotel. Pandan is a staple in many Thai desserts and drinks, and jasmine rice, which Thais eat with nearly every meal, is used as the base for the syrup.”
Mekhong, the world-renowned premium Thai spiced rum dating back to 1941, also plays a key role in this creative cocktail. Crafted with Thai ingredients, this one-and-only national spirit captures the distinctive essence of the country. “Because of its historic significance, Green Sapphire is a proud representation of Thai culture,” Eakchamanon added.
Green Sapphire
Ingredients:- 40 ml, Mekhong Premium Thai Spiced Rum
- 15 ml, Midori Melon Liqueur
- 5 ml, jasmine rice syrup
- 20 ml, lemon juice
- 35 ml, elderflower and cucumber tonic water
- 3-4 slices, green apple
- 3 leaves, mint
- A pinch of green cocoa butter
- Homemade pandan ice (see method below)
Equipment:
- Two-piece shaker or Boston shaker with fine strainer
- Highball glass
- Ice molds
Ingredients for pandan syrup:
- 100 grams, julienned pandan leaves
- 500 grams, sugar
- 500 ml, hot water
Instructions:
- Boil pandan leaves in hot water for 5 minutes.
- Add sugar and stir until fully dissolved.
- Let the syrup cool before use.
Ingredients for pandan ice
- 150 ml, pandan syrup
- 100 ml, lemon juice
- 350 ml, water
Instructions:
- Mix all three ingredients.
- Pour the mixture into ice molds.
- Freeze overnight.
Ingredients for clarified lemon juice:
- 500 ml, lemon juice
- 10 grams, agar-agar powder
- 100 ml, hot water
Instructions:
- Mix all three ingredients together and stir until the agar-agar powder is fully dissolved.
- Chill the mixture in the refrigerator for 8–10 hours, or until it sets into a jelly.
- Filter the jelly through a filter cloth or coffee filter.
Instructions for making Green Sapphire:
- Melt the green cocoa butter and use a brush to rim the highball glass.
- Add all ingredients — except ice — into the shaker and shake well.
- Add ice to the shaker and shake again for 8–10 seconds.
- Strain into the prepared highball glass over ice.
- Gently stir, then add the elderflower and cucumber tonic water. Stir again.
- Top with pandan ice. Cheers!
Tips from the bartender:
- Add green apple and pandan syrup for an extra refreshing kick.
- If elderflower and cucumber tonic water isn’t available, ginger ale makes a great substitute — it pairs perfectly with Mekhong’s natural ginger notes!
Mekhong is a premium Thai spirit recognized on the global stage for its distinctive taste. Crafted with 46 herbs and spices — 100% locally sourced — the Thai spiced rum features San Pa Tong broken sticky rice as one of its key ingredients.
Mekhong’s signature spice profile and smooth, mellow finish make it the perfect companion to Thai cuisine. Known as “The Spirit of Thailand,” it also serves as inspiration for creative cocktails at world-renowned establishments. With Mekhong, the possibilities are endless.
Illustration image: © Anuwat Senivansa Na Ayudhya/ MICHELIN Guide Thailand
