Not just about fine dining, the MICHELIN Guide Ceremony always serves up creative sips too. This year was no exception, as the winner of the Mekhong The Spirit Competition 2024 took the stage to shake up his award-winning cocktails, perfectly pairing with the drama of the night’s big reveals and the unveiling of the MICHELIN Guide 2025.
Hosted by the iconic Thai spirit Mekhong, this annual competition champions Thailand’s mixology scene, pushing the boundaries of cocktail creativity and putting local talent on the global map. The result? Drinks that are as dazzling as the stars handed out on stage.
Missed the action? No worries. The cocktail maestro is here to share his secrets, from the inspiration behind the drink to the recipe itself. Learn how to mix up the winning tipple at home, featuring the rich flavours of Mekhong’s premium Thai spiced rum. Cheers to that.
“2484,” the champion of Mekhong The Spirit Competition 2024
Nopadol “Bomb” Thamsongla from Margarita Bar shook up the competition at Mekhong The Spirit Competition 2024, taking home the crown with his creation, 2484. The seasoned bartender and consultant shared the inspiration behind his award-winning cocktail.“This year’s concept is 'One & Only Thai Spiced Rum,' so I crafted a cocktail that showcases Thai uniqueness using Mekhong. 2484 captures the essence of Thai flavours and retells cultural stories,” he says.
The competition’s theme took Thamsongla back to 2484 BE (1941), a pivotal year in Thai history. It marked the debut of Mekhong, Thailand’s iconic spirit, and the birth of Phad Thai. It was also the year Thailand welcomed its first Japanese restaurant. Inspired by this historic moment, Thamsongla channelled its significance into his cocktail.
“The amber hue mirrors both Mekhong, the Thai spirit, and the Mekong River – a cultural lifeline that nurtures communities and legacies. Every element in the cocktail symbolises Thailand’s history and identity,” Thamsongla explains. Key ingredients include tofu, preserved radish, and watermelon. Tofu nods to the fertile lands touched by the Mekong. Sweet preserved radish pays homage to Pad Thai, while the scooped watermelon represents Japan, reflecting the bond between the two countries.
And the taste? Complex and captivating. It kicks off with the juicy sweetness of watermelon, followed by pesto-infused homemade tofu, offering a smooth texture and a distinct aroma that deepens the Mekhong base. Layers of umami from kombu, mirin, and preserved radish blend with the natural sweetness of neem flower honey, while the floral fragrance of Niamhom (Strobilanthes nivea) adds an enchanting finish.
This is 2484 – a cocktail that’s as rich in history as it is in flavour, crafted with Thailand’s One & Only Thai Spiced Rum.
(© Mekhong)
'2484' recipe
Ingredients:
- 45 ml Mekhong Premium Thai Spiced Rum: The Spirit of Thailand
- 10 ml Aperitif Bianco Vermouth
- 1 tsp neem flower honey (a Thai honey harvested from honeycombs nestled in neem trees. It delivers a sweet and bitter flavour with a unique aroma, replacing cocktail bitters in Thamsongla’s twist.)
- 1 piece scooped watermelon flesh
- 1 tbsp Apple Cordial (Thamsongla’s signature syrup, blending influences from Japan [roasted white sesame, kombu, mirin], China [preserved radish], and Thailand [sweet basil, watermelon rind, and Niamhom leaves—a fragrant traditional herb, nicknamed Namhom Praram, or "Rama’s perfume"].)
- 1 piece tofu pesto (Tofu is blended, boiled, strained, then mixed with pesto before being reshaped into its tofu form.)
Method
- Mix Mekhong, Aperitif Bianco Vermouth, neem flower honey, and Apple Cordial.
- Stir with ice until 25–30% of the ice melts—about 12–15 seconds.
- Strain into a chilled glass.
- Garnish with the tofu pesto and a scoop of watermelon flesh.
Tips from the Bartender
- Nopadol “Bomb” Thamsongla from Margarita Bar says precision is the key to perfection.
- Taste as you go—especially during ingredient prep. Balance the flavours to suit your taste.
- When stirring, watch the ice melt rate to ensure a smooth blend.
CONTINUE READING: 5 Tips to Make Awesome Rum Cocktails
Illustration image: © Mekhong
