As Vietnam prepares for Reunification Day and the arrival of summer, a new local drink is gaining attention across the country: Lảng Tonic.
Globally, classics like the gin and tonic or Aperol spritz have long been go-to choices. In Vietnam, a new favorite is emerging: the Lảng Tonic — a mix of Rượu Lảng Red Dragon Fruit and tonic water. Lảng Tonic offers a lighter, sweeter, and more nuanced take on the classic cocktail.
Rượu Lảng, a global award-winning Vietnamese liquor brand, aims to put traditional rượu on the world map. Much like phở and bánh mì, rượu is part of Vietnam’s soul - distilled in villages, celebrated in poetry, and rich with heritage.
While spirits like sake, soju and baijiu have found global fame, rượu remains a hidden gem. Now, with a new generation embracing local flavors, its time to shine may finally be here.
Enter Pham Tien Tiep, a pioneer of Vietnam’s modern bar scene, creator of the iconic Phở Cocktail, and founder of Hanoi’s award-winning Nê Bar. When asked about why young Vietnamese drinkers are turning to Rượu Lảng, he explained:
“About 7–10 years ago, young people drank out of curiosity, for the experience, and often leaned toward foreign options, believing that 'Western' alcohol was of higher quality, tastier, and more stylish. However, in recent years, the trend has changed quite a bit.
Young people now drink more selectively, responsibly, and knowledgeably, with deeper exploration. In particular, Vietnamese cultural values, ingredients, and flavors have been increasingly chosen, appreciated, and embraced with pride, as they offer a sense of familiarity while also feeling fresh and sophisticated.”
The growing interest in Lảng Tonic reflects a broader trend among younger Vietnamese drinkers, many of whom are looking for ways to incorporate local ingredients into contemporary settings. Rượu Lảng stands out for its quality , thanks to refined distillation techniques and premium ingredients.
Unlike the inconsistent and often harsh flavors of traditional Rượu Đế or Rượu Quê ("Vietnamese moonshine" rice liquors), Rượu Lảng offers a smooth, balanced profile that appeals to a more discerning audience.
Some bartenders are experimenting further, infusing the Rượu Lảng red dragon fruit with herbs, or regional tea leaves to develop different profiles.
Dinh Van Chuan, a talented young bartender from Ume Cocktail Bar in Ninh Bình, recently crafted a unique version of the Lảng Tonic to celebrate Reunification Day, incorporating green tea from his hometown.
His passion for local ingredients aligns perfectly with Rượu Lảng’s ethos: creating cocktails that are authentic, original, and full of pride. As a new generation of bartenders embraces tradition, Chuan’s approach embodies the spirit of Rượu Lảng by blending local flavors into every drink he creates.
Over the past year, more bars and restaurants have added versions of the drink to their menus, often experimenting with garnishes like kumquat, lemongrass, or pandan leaves. The drink pairs well with a variety of Vietnamese dishes, from grilled seafood to street food favorites like bánh cuốn.
As celebrations approach, Lảng Tonic is becoming increasingly popular at gatherings, offering a balance between tradition and modern taste. While it may not replace more established choices for everyone, it represents an example of how local traditions are finding new expressions in contemporary Vietnam.
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