Pairing Cigars & Alcohol – Mekong
Cigars and fine liquor complement each other beautifully. Together, they enhance depth, richness, and enjoyment.
Some cigar makers go further by ageing tobacco in liquor barrels. This process adds distinctive flavour notes. The result is a more complex and engaging smoking experience.
Over the years, many collaborations have emerged between cigar and liquor brands. Maker’s Mark, for example, offers cigars in their famous red wax-sealed tubes. Drew Estate has partnered with Pappy Van Winkle and once made cigars flavoured with Kahlua. General Cigars teamed up with Sazerac to release Fireball cigars, Weller by Cohiba, and Buffalo Trace blends.
Diesel’s Whisky Row series, in collaboration with Rabbit Hole Distilleries, shows how this relationship continues to evolve. Each blend reflects the character of the spirit it’s paired with.
Even Cuban cigars have embraced this concept. Cohiba joined forces with Martell Cognac to create a luxurious pairing. In Europe, Dominique London took it a step further. The retailer acquired a Welsh distillery to produce whisky, rum, and gin specifically for their cigars.
These partnerships celebrate craftsmanship, flavour, and tradition. They also give cigar lovers new ways to explore their passion. With every new release, the bond between fine tobacco and fine liquor grows stronger.
Mekhong: The Spirit of Thailand with a Unique Herbal Twist
Mekong is Thailand’s original home-grown spirit. Locals call it the “Spirit of Thailand” for a good reason.
First distilled in 1941, Mekhong is a blend of sugarcane and rice spirits. It’s then infused with native herbs and spices. The result is smooth, slightly sweet, and uniquely Thai.
Mekhong isn’t a traditional whisky, though it resembles one. Its golden colour and aroma reflect local ingredients and ageing. Its flavour blends subtle heat with floral, earthy notes.
It’s a staple in Thai bars and homes alike. Many enjoy it with soda, lime, or in Thai-inspired cocktails. It pairs well with spicy dishes and tropical ingredients.
Beyond its taste, Mekhong carries cultural weight. It was named after the Mekong River and became a symbol of national pride. Over the decades, it’s been part of celebrations, rituals, and everyday gatherings.
As global interest in regional spirits grows, Mekhong continues to stand out. It offers a taste of Thai heritage in every sip—flavourful, warm, and unmistakably authentic.
Neat
Thai friends warned me that this spirit isn’t all that but the nose is surprisingly pleasant. Sweetness, toffee with molasses and brown sugar over ginger, cinnamon and star anise. There is also a tropical fruit aroma, pineapple an mango. The drink is smooth with a nice textured mouthfeel. It’s sweet with caramel and toffee notes, dark spices and subtle notes of vanilla and tropical fruit. The finish is long with sweetness, ginger heat and a mix of spice and toffee. I paired this with an earthy, medium plus bodied Nicarao cigar from DH Boutique Cigars and that was a good choice.
Thai Sabai
Mekhong Thai Sabai was not only created as the signature cocktail of the Mekhong brand, but also as an embodiment of the country as its national beverage. We have imbued the cocktail with the distinctively a Thai essence as possible, which is why the Thai concept of Sabai Sabai plays a part in the cocktail’s character and composition. Mekhong Thai Sabai comprises raw ingredients that are readily found in Thai cuisine. It is also simple to make, with a sour and sweet taste infused with aromatic Thai herbs. Relish and relax with Mekhong Thai Sabai, a refreshing complement to Thailand’s hot climate.
The basil and the lime from the garnish dominate the nose. The drink itself is tart and refreshing with a nice balanced basil flavour. It’s a decent cocktail, but not something I would order in a bar. Due to the citrus forward flavour, it’s not a cocktail for cigars but a stronger cigar will stand up to it. I paired it with a Sobremesa from Dunbarton and that worked well.
And now for the Thai Sabai recipe:
45ml Mekhong
25ml fresh lime juice
20ml simple syrup
4-8 Thai sweet basil leaves
Splash of soda
Slap & tear basil leaves then drop into the shaker. Pour Mekhong and ingredients into the shaker, shake well with ice cubes. Double strain into rock glass over ice with a splash of soda. Garnish with Thai sweet basil sprig and lime wedge.
Mekhong Twilight
This cocktail doesn’t look very appetiting due to the colour. The nose is lemon and herbal from the garnish. The cocktail is tart with cherry hints, but the pineapple and mekhong don’t match well with the lime and crème de cassis. It lacks balance. A slightly peppery cigar will cover some of the cocktail and might safe the pairing. But I do not recommend this cocktail at all, not with nor without cigar.
And now for the Mekhong Twilight recipe:
45ml Mekhong
15ml Crème de Cassis
30ml Pineapple juice
10ml Fresh lime juice
Lemon wedge and rosemary sprig
Shake all the wet ingredients with ice. Serve on the rocks in a tumbler. Garnish with a lemon wedge and rosemary
Mekhong Monsoon
just like with the Mekhong Twilight, this is not a cocktail you’ll make or drink for its looks. The nose is dominated by the lemon of the garnish. Without the garnish, there is an almond aroma with herbs, spices and sweetness.
The cocktail is nice though. Sweetness, cherry and fruit from the cherry brandy, almonds from the amaretto, lime and orange from the juices and a nice rounded flavour of the Mekhong. This is a very pleasant cocktail, and very easy to pair with cigars. Any medium bodied cigar will do.
And now for the Mekhong Monsoon recipe:
25ml Mekhong
20ml Amaretto
20ml Cherry Brandy
40ml Orange juice
20ml Fresh lime juice
Lemon wedge and rosemary sprig
Shake all the ingredients with ice. Double strain into a chilled cocktail glass and garnish with a slice of orange.
