Siem Reap Monsoon
2 cL
A Cambodian liqueur produced in Siem Reap. There are many variations but all are made with a combination of 2 fruits or spices.
6 cL
A Cambodian liqueur produced in Siem Reap. There are many variations but all are made with a combination of 2 fruits or spices.
2 cL
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
6 cL
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Coarsely chop rice paddy herbs (optional). Shake the herbs and remaining ingredients in a shaker with ice for 8-10 seconds. Strain into a wine glass with ice. Garnish with a rice paddy herb or a kefir lime leaf. #shake #ontherocks
Sombai is a traditional Cambodian liqueur, produced in Siem Reap.
Fresh
Sweet