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Spiked Salted Lime Soda


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Like every good New Yorker, weeknights at home (particularly when cold) often find us ordering in. Our takeout go-to is Thai food, and we've discovered that this Spiked Salted Lime Soda magically upgrades the whole meal from standard delivery to a truly satisfying dinner. 

This effervescent cocktail combines homemade salted lime syrup with fresh lime juice, club soda and a Thai spirit called Mekhong (which is similar to a rum and is infused with herbs and spices). If you can't find Mekhong, this recipe also works well with a high-quality white rum.

Spiked Salted Lime Soda
Makes two drinks

  • 1 1/2 oz Thai Mekhong (or white rum)
  • 1 1/2 oz Salted Lime Syrup (see below)
  • 3/4 oz fresh lime juice
  • club soda
  • 1 slice lime
  1. Add the spirits, Salted Lime Syrup and lime juice to a Collins glass and stir.
  2. Add ice to the glass and fill with club soda. 
  3. Garnish with slice of lime.

Salted Lime Syrup
Makes 16 oz

  • Zest of 4 limes
  • 3 oz agave syrup
  • 1 1/2 teaspoons sea salt
  • 8 oz water
  • 5 oz fresh lime juice
  1. Set the water to boil. Meanwhile, combine the lime zest, agave syrup and sea salt in a 32 oz Mason jar. Once boiled, add water to the jar, stirring to combine.
  2. Let cool to room temperature and add the lime juice. Refrigerate for 12 hours.
  3. Strain through cheesecloth. Syrup will keep refrigerated for two weeks.