Khmer Coconut Rum
Ngam Ngov and coconut water
A refreshing tropical cocktail that combines white rum and coconut water with the sweet, salty citrus character of Ngam Ngov. It is light enough for daytime service but still carries a distinctive Cambodian identity.
- Prep
- 5 min
- Cook
- Serves
- 1
Ingredients
one tall glass
- 45 mlwhite rum
- 20 mlNirorn Ngam Ngov syrup
- 10 mlfreshly squeezed lime juice
- 100 mlchilled unsweetened coconut water
- Ice cubes
- 1thin lime wheel
- 1small strip toasted coconut,optional
For the garnish
Method
- 1
Fill a cocktail shaker with ice.
- 2
Add the white rum, Ngam Ngov syrup, fresh lime juice and coconut water.
- 3
Shake for 8–10 seconds, just long enough to chill and combine the ingredients without creating excessive dilution.
- 4
Fill a 300–350 ml tall glass with fresh ice.
- 5
Strain the cocktail into the glass.
- 6
Garnish with a lime wheel and toasted coconut if desired. Serve immediately.
Coconut water softens the intensity of the preserved lime without covering its aroma, while rum adds gentle sugarcane notes. Use unsweetened coconut water because the Ngam Ngov syrup supplies the sweetness. If the coconut water is naturally very sweet, reduce the syrup to 15 ml rather than adding more lime juice, which could hide the preserved-lime character.
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