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Impress your loved one with Thai flavored Valentine cocktails

HOUSTON – They’re elegant, exotic, refreshing, and good for your health.

The owner and CEO of MaKiin, Lukkaew Srasrisuwan, masterfully infuses Thai flavors into cocktails, making them delicious and rejuvenating. She shared three unique and modern cocktail recipes perfect for Valentine’s Day. One of the drinks even comes with a heart-shaped love lollipop. How cute is that?

The recipes are listed below, and if you make these at home, share them with us on click2pins.

MaKiin is a new Thai restaurant located in the River Oaks area. It opened in October 2023 and offers a vibrant and contemporary Thai dining experience. The name MaKiin means ‘comes to eat,’ presenting a welcoming atmosphere where culture and tradition meet innovation for an unforgettable culinary adventure.

And tonight, you can embark on a romantic 4-course culinary delight with your Valentine. It’s not too late to make a date at MaKiin. Click here to reserve your table before they’re all gone.

The restaurant also provides valet parking.

1. Loli-Love

  • Vodka 1.5 oz
  • Roselle hibiscus infused raspberry juice 1.5 oz (1 part Roselle 1 part raspberry puree)
  • Honey Syrup ½ oz (1-part hot water 1-part honey)
  • Egg white ½ oz
  • Garnish with a homemade heart-shaped lollipop or popsicle ice cream of your choice.

2. Karn Blue Gem

  • Butterfly Pea Infused Gin 1 ½ oz or 1 ¼ gin + ¼ butterfly pea tea
  • Champagne 2 oz
  • Lemongrass Simple Syrup ½ oz ( 1 cup water 1 cup sugar boiled with fresh lemongrass chunk broken in pieces.)
  • Lime juice ¼ oz
  • Viola edible flow garnish

3. Tonburi Smoky

  • Bourbon 1 oz
  • Smooth aged rum 1 oz
  • Crème de banana ¼ oz
  • Angostura Bitter 3 dashes
  • Sugar-grazed orange wheel
  • Thai Chili
  • Kaffir Lime Leaf

About the Author

Petite powerhouse with a love for TV, especially sci-fi and drama. Proud aunt to two nieces and one nephew. Favorite quote: “Not all those who wander are lost.” Embracing life’s adventures, one episode at a time.

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