Thai cuisine cannot be completed without the assistance of fresh, light, flavorful Thai drinks that makes room for more Thai dishes to consume.
Thailand is a tropical country; hence its drinks give no less than tropical paradise feel at a very affordable price point. Though many drinks found here would be easily accessible globally, but the local produce fruits, and the way they treated and serve makes the drink exquisite and distinctive from its global counterparts.
As simple as a drink could be or as extravagant as it can get, Thai drinks always work the magic to make people feel fresh, awake and helps to turn a frown upside down. So before we jump into our list of the must-have drinks you should try in Thailand, here are some things you should know prior to cruising the street to try these remarkable liquid delights;
Drinking from a plastic bag is a common practice, so if some vendors give you your drink in it, don't get offended, and if you feel uncomfortable, just request them to pour it in the cup, and they will humbly comply.
Don't get intimidated by the vibrant colors of the drink; unlike the Thai savory cuisine, the colors don't signify spice level; they pay homage to the fruits and other non-spicy ingredients.
To enjoy the authentic charm of Thai drinks, you need to head over to street vendors but remember not all will have an English menu, so good luck.
Now once we have that all stated, let's check the list of what's good in the liquid side of the world-famous Thai cuisine.
Mekhong, widely regarded as "The Spirit of Thailand," is a staple in the realm of Thai alcoholic beverages. First introduced in 1941, Mekhong was Thailand's first domestically produced spirit and continues to hold cultural and historical significance. Though often labeled a whiskey, its composition is closer to rum. Mekhong is made from 95% sugarcane/molasses and 5% rice, then infused with an aromatic blend of native Thai herbs and spices. The result is a golden-hued spirit with a smooth yet complex profile: slightly sweet with herbal undertones and a warm finish.
With an alcohol content of 35%, Mekhong is widely consumed neat, with soda, or as a base in iconic Thai cocktails such as the Thai Sabai. This cocktail, featuring Mekhong, lime juice, syrup, and sweet basil, embodies the vibrant, refreshing nature of Thai mixology. For travelers and cocktail enthusiasts, sampling Mekhong is an introduction to Thailand's deep-rooted spirit tradition. Available at nearly every bar and liquor store across Thailand, it's a must-try for those looking to explore local flavors beyond the usual international liquors.
Mekhong Whisky
SangSom, often referred to as "SangSom Thai Rum," is another heavyweight in the world of Thai spirits. Introduced in 1977, this amber-colored liquor is distilled from molasses and aged in oak barrels, which imparts a rich, smooth, and slightly sweet flavor. With an alcohol content of 40%, SangSom packs a punch but remains accessible thanks to its well-balanced taste profile. It features hints of caramel, vanilla, and spice, making it suitable for sipping straight or using as a base in a variety of tropical cocktails.
SangSom quickly rose to fame in Thailand and has garnered several international awards for its quality. Its affordability and availability make it a common feature at local parties, beach gatherings, and bars across the country. The drink is often paired with soda water or cola, but it's also found in inventive Thai cocktails served at beachside resorts and street bars alike. SangSom's strong yet smooth character makes it an ideal choice for those new to Thai spirits and seasoned drinkers alike.
Whether enjoyed on its own or as part of a flavorful concoction, SangSom reflects Thailand's flair for crafting distinctive, accessible alcoholic beverages. It's a true ambassador of Thai spirit craftsmanship.
Hong Thong is a beloved Thai whiskey that has steadily gained popularity among locals and tourists alike. Produced from a blend of grains and infused with subtle herbs, Hong Thong delivers a mild, slightly sweet flavor that appeals to a wide audience. It is often compared to bourbon due to its smooth and mellow finish, although it carries a uniquely Thai character.
Typically bottled at 35% alcohol by volume, Hong Thong is versatile enough to be enjoyed neat, with water, or mixed into cocktails. Its affordability makes it a go-to choice for casual drinking occasions, especially in social settings or festive gatherings. The name "Hong Thong" translates to "Golden Phoenix," a symbol of rebirth and prosperity, and the brand has successfully carved out a niche in the competitive Thai whiskey market.
It is not uncommon to find Hong Thong featured at street vendor stalls, convenience stores, and upscale bars. Often served with ice and soda, it offers a refreshing and budget-friendly alternative to imported whiskies. Whether you're enjoying a laid-back evening or diving into Thai nightlife, Hong Thong is a solid and satisfying introduction to Thailand's take on whiskey.
Regency Brandy stands out in Thailand's alcohol market as a premium local brandy choice. Developed with a focus on smoothness and elegance, Regency Brandy is distilled and aged to achieve a mellow yet rich profile. It's particularly noted for its golden color, hints of dried fruit, caramel, and a velvety texture that glides on the palate. At 40% alcohol, it has a warming finish that makes it ideal for sipping slowly.
Regency is often seen as a more upscale option compared to Thai whiskies or rums and is commonly enjoyed by those seeking a refined drinking experience without venturing into the realm of expensive imports. Served neat, with soda, or as part of brandy cocktails, it adapts well to both casual and formal settings.
Regency Brandy
This brandy is widely available in supermarkets and liquor stores across Thailand and is often chosen for celebrations, dinners, and gifting. As Thailand continues to expand its range of domestic spirits, Regency Brandy remains a testament to the country's ability to produce internationally competitive, high-quality alcoholic beverages.
Ya Dong is a traditional Thai herbal liquor that has deep cultural and medicinal roots. It is made by infusing Lao Khao, a strong, clear rice whiskey, with a variety of medicinal herbs, roots, and barks. The infusion is typically left to steep for several days to extract both flavor and herbal benefits. The result is a reddish-brown concoction that is believed to offer health benefits, such as increased vitality and improved digestion.
Consumed primarily in rural and local communities, Ya Dong is often served in shot glasses alongside a salty snack or pickled fruit. While its flavor can be quite intense, earthy, bitter, and slightly sweet, it holds a nostalgic appeal for many Thai locals who view it as part of their heritage. Some versions of Ya Dong also contain honey or cane sugar to balance out the strong herbal notes.
In recent years, Ya Dong has been making a resurgence in urban bars and cultural events as a trendy “heritage” drink. Bartenders in Bangkok and Chiang Mai have even begun crafting modern Ya Dong cocktails that combine traditional infusions with contemporary mixers. For an adventurous palate and a glimpse into Thailand's rural traditions, a taste of Ya Dong is a must.
Singha Beer is one of Thailand's most iconic alcoholic beverages, often referred to as the pride of Thai brewing. First brewed in 1933 by the Boon Rawd Brewery, Singha is the oldest and most established beer brand in the country. Recognizable by its golden lion logo, this premium lager has a full-bodied flavor profile with a subtle bitterness and a smooth, crisp finish. Brewed with 100% barley malt and Saaz hops from Europe, Singha (pronounced “Sing”) contains 5% alcohol by volume and offers a balanced taste that pairs exceptionally well with spicy Thai food.
What sets Singha apart is its slightly stronger taste compared to other Southeast Asian lagers. It has a depth and dryness that appeals to those who enjoy more traditional European-style beers but still want a refreshing drink in a tropical setting. It's typically served ice-cold in bottles or poured over ice, a common practice in Thailand to combat the heat.
Whether you're lounging at a beach bar in Phuket or enjoying street food in Bangkok, Singha is omnipresent. It's a go-to for locals and a must-try for tourists looking to experience authentic Thai refreshment. Beyond Thailand, Singha is widely exported and found in Thai restaurants around the globe.
Chang Beer is another powerhouse in Thailand's beer industry and a strong competitor to Singha. First introduced in 1995 by Thai Beverage Public Company Limited (ThaiBev), Chang quickly rose to popularity and became a household name. The word “Chang” means “elephant” in Thai—a symbol of power and pride in Thai culture—and its green bottle is a familiar sight throughout the country. With an alcohol content of approximately 5.2%, Chang is known for its crisp, clean finish and slightly malty sweetness.
Chang's flavor profile is distinct: slightly heavier and richer than other Thai lagers, with a hint of grainy sweetness and a modest hop bitterness. It's brewed with deep well water, Thai-grown rice, and a mix of malted barley and hops, giving it a character that reflects its local roots while still appealing to global beer lovers. Chang Classic and Chang Export are the most commonly found variants, with the Classic being stronger and more robust.
Whether you're pairing it with grilled meat skewers at a night market or sipping it at a rooftop bar in Bangkok, Chang Beer offers a reliable, enjoyable taste. It's also budget-friendly, making it a favorite among backpackers and locals alike. In fact, Chang's accessibility and bold marketing have made it one of Thailand's most beloved beer brands.
Leo Beer is a widely consumed lager in Thailand, known for its affordability and easy-drinking character. Brewed by Boon Rawd Brewery, the same company behind Singha—Leo was introduced as a more budget-friendly alternative that didn't compromise much on quality. With an alcohol content of 5%, Leo has a slightly lighter and smoother taste than Singha, making it a preferred option for casual drinkers and those looking for a refreshing, no-fuss beverage.
Leo Beer
Its flavor is mellow, slightly malty, and less bitter than Singha, with a crisp finish that pairs excellently with Thai street food. Leo is especially popular at informal gatherings, barbecues, and local parties. You'll often see locals drinking it over ice, a common practice to stay cool in the tropical heat. Because of its lower price and widespread availability, Leo dominates much of the local beer market and is a familiar brand in convenience stores and pubs across Thailand.
It may not have the premium appeal of some other beers, but Leo makes up for it with consistency, drinkability, and cultural ubiquity. Whether you're on a beach or in the city, Leo is a reliable Thai beer that delivers refreshment and familiarity in every sip.
The Thai Sabai is a refreshing cocktail that captures the essence of Thai flavors with its blend of herbaceous and citrusy notes. A signature drink in many Thai cocktail bars, the Thai Sabai is typically made with Mekhong whiskey, fresh lime juice, syrup, and sweet Thai basil. The result is a light, zesty, and slightly sweet beverage with a subtle herbal twist that mirrors the complexity of Thai cuisine.
This cocktail is often served over crushed ice, garnished with basil leaves or lime wedges, making it perfect for warm evenings and tropical settings. The use of Mekhong gives the drink a uniquely local flavor that can't quite be replicated with other spirits. It's a go-to cocktail for visitors wanting to sample a local invention that's elegant yet approachable.
Thai Sabai is more than a drink, it's a sensory experience that reflects Thailand's love of balance and freshness. It also provides a great entry point for those who want to explore Thai spirits without diving straight into straight-up shots. Its beautiful presentation and easy-going taste make it a popular choice in both upscale lounges and cozy beachside bars.
Thailand's take on the classic mojito introduces a creative twist to the Cuban original. A Thai Mojito usually incorporates local elements like lemongrass, Thai basil, or even chili to complement the traditional base of white rum, lime juice, mint, and soda water. The result is a lively, aromatic drink that cools the senses while delivering a surprising depth of flavor.
The most popular versions often use SangSom rum or Mekhong whiskey instead of imported rum, infusing the drink with subtle caramel or herbal notes. Thai Mojitos are typically less sweet than their Western counterparts and have more emphasis on citrus and herbs, making them ideal for Thailand's humid climate.
Served in tall glasses over crushed ice and often topped with soda, the Thai Mojito is a staple in beach resorts, rooftop bars, and cocktail lounges. It's the perfect mix of energizing and relaxing, ideal for a sunset drink or a lively evening out. If you're a fan of mojitos, the Thai version offers a unique and memorable variation worth sipping.
Spy Wine Cooler is a wildly popular premixed alcoholic beverage in Thailand, particularly among younger drinkers and those who prefer fruity, low-alcohol options. First launched in the 1980s, Spy blends grape wine with fruit flavors, soda, and a touch of alcohol—usually around 5%. It comes in a variety of flavors like Classic Red, White, and Gold, often with hints of apple, citrus, or berry.
The drink is sweet, fizzy, and comes in stylish, easy-to-carry bottles, making it a common choice at music festivals, beach parties, and casual get-togethers. Spy Wine Cooler is especially popular among those who don't enjoy the bitterness of beer or the strength of hard liquor. Its colorful packaging and fun flavors make it appealing for social events and casual daytime sipping.
Available everywhere from convenience stores to supermarkets and bars, Spy is Thailand's answer to flavored alcoholic beverages like Breezers or wine spritzers. It may not be a traditional Thai drink, but its presence and popularity among locals give it a firm place in modern Thai beverage culture.
Federbräu is a premium German-style lager produced in Thailand by ThaiBev, the same company behind Chang. Marketed as an upscale alternative to more mainstream Thai beers, Federbräu is brewed using German hops and malt under strict purity standards. It typically has an alcohol content of 5% and delivers a crisp, clean, and slightly bitter profile that appeals to lager purists.
With its European brewing methods and sophisticated branding, Federbräu is often found in high-end restaurants, hotels, and bars. It's a preferred choice for those who appreciate quality over price and want a more refined beer experience. The taste is smooth with a dry finish, making it great for pairing with both Western and Thai cuisines.
Though more expensive than Chang or Leo, Federbräu offers a level of sophistication and quality that justifies the price. It represents the growing demand in Thailand for premium and craft-style beers that still respect local taste preferences. For travelers and beer enthusiasts, Federbräu is a great way to enjoy German brewing tradition with a Thai twist.
Thai Beer
Thai Iced Tea, or Cha Yen, is arguably the most iconic non-alcoholic Thai drink. This bright orange beverage is made using strong-brewed Ceylon tea (or Thai red tea), mixed with sugar, condensed milk, and evaporated milk, then poured over ice. Its vibrant color comes from food coloring added to Thai tea blends, and while it may look spicy, it's actually sweet and creamy with a hint of bold tea flavor.
Commonly served in street markets and Thai restaurants, Thai Iced Tea is a staple drink during meals and a favorite among locals and tourists alike. The balance of creaminess and tannic strength offers a satisfying refreshment, especially in Thailand's hot climate. Variants like Cha Nom Yen (milk tea served cold) and Cha Manao (Thai tea with lime) offer additional choices to suit different palates.
Thai Iced Tea pairs exceptionally well with spicy dishes, offering a soothing contrast. Its unmistakable taste and rich, dessert-like feel make it not just a beverage, but an experience. If you're exploring Thai street food, Cha Yen is a must-have accompaniment.
Oliang is Thailand's traditional iced coffee, deeply roasted and often brewed using a cloth strainer called a tungdtom. The coffee is usually a blend of coffee beans, corn, soybeans, and sesame seeds, roasted until dark and brewed into a strong, fragrant decoction. It is then mixed with sugar and often topped with condensed and evaporated milk before being poured over crushed ice.
Unlike Western-style coffee, Oliang is more aromatic than acidic, and its subtle nutty notes make it distinct. It's a popular morning drink for locals and is commonly served by street vendors or in old-school Thai cafés. Some vendors offer a black version without milk for those who prefer a stronger, less sweet option.
With its strong kick and sweet finish, Oliang serves as a powerful pick-me-up. It's perfect for those who want a local take on coffee that's both energizing and uniquely Thai.
Thai Iced Coffee
Nam Manao, or Thai Limeade, is one of the most refreshing drinks available in Thailand. Made from fresh lime juice, water, sugar, and ice, it's tangy, sweet, and extremely hydrating. Some versions include a pinch of salt or soda water for added complexity.
Often sold by street vendors and at food stalls, Nam Manao is the ideal companion to spicy Thai dishes. The acidity from the limes helps cut through oil and heat, cleansing the palate and refreshing the body. It's especially popular during Thailand's sweltering hot season.
Because of its simple ingredients and fast preparation, Nam Manao is often customized, more sweet, more sour, or slightly salty depending on preference. It's a quintessential tropical thirst-quencher that's as versatile as it is delicious.
Made from the fragrant leaves of the pandan plant, Nam Bai Toey is a sweet, aromatic green drink that's loved for its soothing and cooling properties. The leaves are boiled to extract their unique vanilla-like aroma, then mixed with sugar and served chilled over ice.
Pandan is commonly used in Thai desserts, but as a beverage, it's both refreshing and subtly herbal. This caffeine-free drink is especially appreciated for its calming effect and is often served at traditional Thai events, wellness spas, or as part of detox routines.
Its natural green hue and relaxing fragrance make it a hit with those looking for something both delicious and functional. Nam Bai Toey is a unique choice that showcases Thailand's deep knowledge of herbs and natural ingredients.
Nam Takrai, or Lemongrass Tea, is a staple herbal drink in Thai households and wellness centers. Lemongrass stalks are simmered to release their citrusy essence, then sweetened lightly and served either hot or iced.
Known for its detoxifying and digestive benefits, lemongrass tea is often consumed after meals or during spa treatments. Its refreshing and mildly tangy flavor makes it a pleasant alternative to sugary drinks, and it's a natural pick for those seeking health-boosting beverages.
The aroma is calming and the taste is clean, making Nam Takrai not just a drink, but an herbal tonic embraced by traditional Thai medicine.
Perhaps the most visually stunning drink in Thailand, Butterfly Pea Flower Tea is brewed from the vivid blue petals of the butterfly pea flower. This herbal infusion changes color when acidity (like lemon juice) is added, turning a magical purple-pink hue.
The drink is typically served cold with honey or lime and is praised not only for its aesthetic appeal but also for its antioxidant properties. It's caffeine-free, floral in aroma, and slightly earthy in taste, ideal for those looking for a gentle, health-conscious refreshment.
Often featured in Instagram-worthy Thai cafes, Butterfly Pea Flower Drink is as popular for its beauty as it is for its calming effect.
Nam Krajeab, or Roselle Juice, is a ruby-red drink made from the dried petals of the hibiscus flower. Tangy and slightly sweet, this drink is high in vitamin C and is known to help with digestion and lowering blood pressure.
Roselle Juice is typically boiled with sugar and water, then chilled and served over ice. It's widely available at markets and often included in Thai detox regimens due to its cleansing properties.
With its bold color and cranberry-like taste, Nam Krajeab is a vibrant choice that perfectly balances wellness and refreshment.
Pressed fresh from sugarcane stalks, Nam Oy is a naturally sweet and energizing drink found throughout Thailand. Vendors use powerful machines to crush the stalks, releasing a cloudy green juice full of natural sugars and trace minerals.
Sugarcane Juice
Sugarcane juice is best served cold and fresh, as it spoils quickly. Its unprocessed sweetness and cooling properties make it a popular drink during the hotter months. Despite its sugar content, it's considered a natural energizer and is often consumed post-workout or during a hot day.
A glass of Nam Oy offers a refreshing break from processed sodas and highlights the simplicity and sweetness of nature.
Tamarind juice is made by soaking tamarind pulp and mixing it with sugar and water to form a sweet and sour drink with a distinctive tang. Known in Thai as Nam Makham, this drink is packed with antioxidants, vitamins, and digestive benefits.
It's a favorite in traditional Thai medicine and often consumed to reduce heat in the body. The flavor is bold, sweet, sour, and slightly savory, making it an acquired but memorable taste.
If you're in the mood for something offbeat and exotic, Nam Makham offers a robust and refreshing experience.
Thai Soy Milk, or Nam Tao Hoo, is a creamy, protein-rich drink made from ground soybeans. It's often served warm in the morning or cold during hot afternoons. Many vendors add extras like basil seeds, grass jelly, or even pieces of barley or corn.
Slightly sweetened and very filling, this drink is a common breakfast item among locals. It's especially popular among vegetarians and health-conscious individuals. Found everywhere from 7-Eleven to local stalls, Nam Tao Hoo is a nutritious way to start your day in Thailand.
From the spirited warmth of Mekhong whiskey to the floral calm of butterfly pea flower tea, Thai drinks offer a sensory journey as rich and diverse as the country's cuisine. Every sip tells a story of ancient traditions, herbal wisdom, tropical bounty, and modern creativity. Whether you're indulging in the effervescence of Chang beer at a beachside bar, cooling down with a glass of Nam Manao from a street vendor, or marveling at the color-changing Butterfly Pea Flower Drink in a boutique café, you're tasting a piece of Thailand's culture.
Thailand doesn't just quench your thirst, it invites you to explore, savor, and connect. Alcoholic or non-alcoholic, traditional or contemporary, fiery or floral, each drink is a celebration of the land and its people. So the next time you find yourself under the Thai sun, raise a glass (or a bag!) and toast to the vibrant world of Thai beverages. It's a journey worth every drop.
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