Pairing Cigars & Alcohol – Hong Thong
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.
Hong Thong: Thailand’s Popular Local Spirit with a Smooth Kick
Hong Thong is one of Thailand’s most consumed spirits. Locals and visitors enjoy it for its smooth, approachable flavour and low price.
Launched in 2001, Hong Thong is a Thai blended spirit made from molasses and grain. Although often called whisky, it doesn’t meet the strict international definition. Still, its golden colour, mellow taste, and subtle sweetness have earned it a loyal following.
Produced by the same company behind SangSom, Hong Thong quickly became a favourite at Thai parties, roadside bars, and family gatherings. It’s typically enjoyed with soda, cola, or water, and often shared over ice among friends. Its name translates to “Golden Phoenix,” a fitting title for a drink that rises to every occasion.
Hong Thong is especially popular among younger Thai drinkers and budget-conscious travellers. Despite its modest price, it delivers consistent quality. Its reputation as a dependable, no-nonsense spirit has made it a staple across Thailand.
From city nightlife to rural celebrations, Hong Thong reflects the social spirit of Thailand. Affordable, easy to mix, and widely available, it continues to be one of the country’s best-selling liquors.
Neat
The nose has some ethanol with caramel notes and hints of cinnamon, cloves, licorice and herbs. The flavour is surprising, with caramel and a cocoa powder base, pepper, vanilla and spices. The finish, medium in length, is warm. Pair this with a stronger smooth cigar, a Nicaraguan Connecticut Shade with a big ring gauge for example. But I would not opt to drink this neat though. There are better spirits available.
Thai Basil Smash
TheThai Basil Smashis a refreshing and herbaceous cocktail that pairs beautifully withHong Thong. The nose has a lime and basil aroma, with a hint of the caramel and spices of the Hong Thong. I opted not to top up the drink with soda, so mine is a bit stronger.
This is a great cocktail, fresh, with lots of lime and a beautiful balance of basil and herbal notes. But is it a cocktail to pair with a cigar? If it’s a stronger cigar with an earthy palate, it can pair well. But the cigar has to have body and strength to stand up to the citrus.
And now for the Thai Basil Smash recipe:
60ml Hong Thong
22 ½ ml Lime Juice
15ml Simple Syrup
6-8 Sweet Thai Basil leaves
2 cucumber slices (optional)
Soda water to top (optional)
In a shaker, gently muddle the Thai basil leaves (and cucumber if using) with the simple syrup to release the herb’s aroma. Pour in Hong Thong and lime juice. Fill the shaker with ice and shake vigorously for about 10–15 seconds. Double Strain into a rocks glass filled with crushed ice. Top with soda, but you can skip this step if you want a stronger drink.
Hong Thong Old Fashioned
A Hong Thong Old Fashioned puts a Thai twist on the classic cocktail, using the honeyed, slightly spiced notes of Hong Thong whisky. It’s still an Old Fashioned so the nose is still all about orange, due to the orange peel. The vanilla and herbal notes of the Hong Thong work very well with the bitters and the orange. It’s not the best Old Fashioned I ever had, but it’s an interesting one. For this I would pick a Short Story by Fuente, the Cameroon version.
And now for the Hong Thongs Old-Fashioned recipe:
1 sugar cube
3 dashes of bitters
60 ml Hong Thong
Orange peel
Put the sugar cube in a highball glass, add the dashes of bitters and a splash of water. Muddle the sugar cube. Add ice and the whisky. Stir for 10 seconds, then add an orange peel.
Hong Thong & Ginger Ale
A highball with a Thai-inspired twist—perfect for a hot day or a casual sip! Hong Thong’s honeyed sweetness balances the spice of ginger, while lime and mint keep it bright. It’s like a whisky-based “Gin-Gin Mule” with Thai flair.
You’d except mint on the nose, but none of that. It’s mostly the spicy ginger from the ginger ale in the aroma. Anything with Ginger Ale is refreshing and slightly spicy. There is some tartness but some of the caramel and cocoa from the Hong Thong shine through too. But it’s faint. Pair this with a slightly stronger, peppery cigar and you’ll have a great match.
And now for the Hong Thong & Ginger Ale recipe:
60ml Hong Thong
120ml to 180ml Ginger Ale
15ml Lime Juice
3 to 4 mint leaves
Fill a highball or Collins glass with crushed ice. Lightly slap the mint (or muddle with lime juice) and drop it in. Add ginger slices if using. Pour in Hong Thong and lime juice, then top with ginger ale. Stir gently, just enough to mix (don’t over-stir and lose the bubbles). You can swap the mint for Thai Basil if you want a more savoury drink, or muddle some tropical fruit for a fruity version.
