Khmer Ngam Ngov Soju Highball
Sweet, salty and aromatic
A refreshing Cambodian-style highball blending clean original soju with the sweetness, gentle salinity and lingering peel aroma of Ngam Ngov. Soda lightens the drink without covering the preserved-lime finish.
- រៀបចំ
- 3 នាទី
- ចម្អិន
- សម្រាប់
- 1
គ្រឿងផ្សំ
one tall glass
- 60 mlJinro Original
- 15 mlNirorn Ngam Ngov syrup
- 90 mlchilled soda water
- Ice cubes
- 1small piece of Ngam Ngov peel or a strip of fresh lime peel,ស្រេចចិត្ត
For the garnish
វិធីធ្វើ
- 1
Chill a 300–350 ml highball glass, then fill it completely with ice cubes.
- 2
Add the Jinro Original and Ngam Ngov syrup.
- 3
Stir for 5–8 seconds so the syrup blends fully into the soju.
- 4
Slowly add the chilled soda water to preserve its carbonation.
- 5
Lift the mixture gently once from the bottom with a bar spoon; do not over-stir.
- 6
Garnish with a small piece of Ngam Ngov peel or fresh lime peel and serve immediately.
The drink begins clean and gently sweet, develops a subtle salty note through the middle and finishes with the aroma of Ngam Ngov peel. Jinro Original is preferable to flavoured soju because it allows the Nirorn syrup to provide the cocktail's identity. Do not add fresh lime juice to the standard recipe, as its sharp acidity could cover the distinctive preserved-lime aftertaste.
The 15 ml syrup measurement is the starting house specification. During final testing, compare 10 ml, 15 ml and 20 ml using syrup from the same standardized batch, then lock the dose according to its measured °Brix and salinity.
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