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* Notes zero proof cocktail recipe

All Flavors

Som & Soda

1 oz Som flavor of choice
4 oz Soda
Lime wedge

Oregon Berry

Som Berry Cobbler *

Smash ¼ cup fresh mixed berries and one slice of orange in a 14 oz double rocks glass.
Add 1 oz Som Oregon Berry.
Fill glass with crushed ice.
Top with soda.
Garnish with mint sprig. 

Som Royale

Put a few fresh whole raspberries, blackberries and sliced strawberries in champagne flute.
Top with 4 oz champagne.
½ oz Som Oregon Berry


Ginger Yuzu Tea *

½  oz Som Ginger
1T Yuzu Marmalade (sold in Korean markets as “yuzu tea”)
6oz Boiling hot water
Mix in a glass coffee cup.
Garnish with fresh ginger plank and lemon peel.

Som Mule

1 ½ oz Vodka
1 oz Som Ginger
3 oz Soda water
Build in metal mug over ice.
Garnish with lime wedge.

Pineapple Szechuan Pepper

Som Pineapple Szechuan Pepper Margarita

1 ½  oz Tequila
1 oz Som Pineapple Szechuan Pepper
1 oz Key lime juice
Shaken and served on the rocks with salt rim.

Som MaLa *

Muddle one fresh red Thai chile in mixing glass with ½ key lime
Add 1 oz Som Pineapple Szechuan Pepper
2 oz Pineapple Juice
Mix strain into Collins glass filled with ice.
Top with coconut water.
Garnish with slice of pineapple.


Som Cranberry Negroni

¾ oz Som Cranberry
1 oz Campari
1 oz Gin
Stirred/shaken and up with orange peel garnish.

Som Sea Breeze *

1 oz Som Cranberry
3 oz Grapefruit Juice
3 oz Soda water
Served on rocks in a Collins glass.
Lime wedge

Tangerine Sea Salt

Som Tangerine Sidecar

1 ½ Brandy
1 oz Som Tangerine Sea Salt
¾ oz Lemon juice
Shaken and up with tangerine wheel, edge dipped in salt.

SOM Tangerine Fizz *

1 oz Tangerine Sea Salt Som
3 oz Tangerine juice
1/2 oz Lime juice
Top with 4 oz Topo Chico.
Serve on crushed ice in 16oz glass with tangerine peel zest

Thai Basil

Som Thai Basil Lemonade *

1 oz Som Thai Basil
2 oz Lemon juice
4 oz Soda water
Served on rocks in a Collins glass, lemon wedge dipped in sugar and Thai basil sprig.

Thai Basil Martini

2 oz of a floral gin like Hendricks
½ oz Som Thai Basil
Stir in mixing glass FULL of ice until very cold.
Strain into chilled martini shell.
Float a fresh Thai basil flower on top.