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Tuk Tuk Tea From Pacific Cocktail Haven

Tuk Tuk Tea Tha tea cocktail Pacific Cocktail Haven

Thai tea transforms into a spirited cocktail.

Kevin Diedrich of Pacific Cocktail Haven in San Francisco had always wanted to create a Thai tea cocktail. “I’ve always loved the flavors of Thai tea: floral, nutty, and then the presentation of having cream sinking through it,” he says. For his Tuk Tuk Tea, he combines a split base of scotch and Cognac with the unsweetened tea and a touch of Islay scotch for smokiness. For richness and texture, he then sweetens with a rich honey syrup.


  • 3/4 oz. blended scotch (Diedrich uses Dewars 12)
  • 3/4 oz. VSOP Cognac (Diedrich uses H by Hine)
  • 1/4 oz. Islay scotch (Diedrich uses Laphroaig 10)
  • 3/4 oz. rich honey syrup (2:1)
  • 2 oz. unsweetened Thai tea
  • 1/2 oz. cream
  • Tools:shaker, strainer
  • Glass:Collins


Add all of the ingredients, except the cream, to a large ice-filled shaker, shake vigorously, then strain into a Collins glass filled with pebble ice. Float the cream on top.

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