Temples, golden Buddhas and floating markets make up the enchanting mosaic of Bangkok, along with bustling streets where luxury cars wait patiently in line with taxis and tuk-tuks, while scooters weave between them to reach every neighbourhood in next to no time.
Between Temples and Cocktail Bars in Bangkok
Thailand’s capital is blooming, and in recent years it has been offering a growing number of fine-dining spots and quality cocktail bars. The city’s clean streets reflect the great respect of the locals, who, with their karmic wisdom, treat others as they would like to be treated. So it’s hardly surprising that guests are welcomed with warm smiles and courteous bows at every hospitality location.
With this in mind, the Bangkok bar tour begins at Opium Bar in the Chinatown district, on the top floor of the building that hosts Chef Pam’s acclaimed Potong restaurant. Led by Bar Manager Matteo Cadeddu, it’s the perfect place to enjoy drinks with bold flavours, recapturing the bitter notes typical of Italian-style mixology.
Just over the boundary of Samphanthawong are two premises co-founded by brilliant mixologist Niks Anuman-Rajadhon. After the success of Asia Today – a cocktail bar with a focus on Thai honeys – the entrepreneur has crafted the concept for GOD (Genius on Drugs), where the cocktails on the menu, all accompanied by specific food pairings, have names that riff between the sacred and the profane, such as Rest in Peach and RAmen.
Nuss Bar
Located in the Tha Tien area, opposite the temple of the famous reclining Buddha, is Nuss Bar. It’s on the ground floor of the building that houses Nusara, the fine-dining restaurant of awardwinning chef Ton, and it has large windows overlooking the street so passers-by can glimpse the bar team busily blending local spirits. Following the “Thai Sensations” concept developed by Thai mixologist and entrepreneur Ronnaporn Kanivichaporn, patrons can savour four seasonal signature drinks such as the Tu-Rian Colada, made with a pineapple spirit mixed with whisky, vanilla liqueur and cooked durian.
Mahaniyom
Moving further south and staying on the right bank of the Chao Phraya River, one finds Mahaniyom emblazoned with its neon tiger. Likewise owned by Kanivichaporn, it’s on the World’s 50 Best Bars list and occupies the upper floor of the 100 Mahaseth restaurant. The cocktails on the menu are named after their main ingredient and follow the path of sustainability by minimising waste. Must-try drinks include Mango, made with bourbon and sherry with mango leaves and syrup, served in a cocktail glass with a caramelised spring onion, and Squid, with a squid ink sake blended with vodka, mezcal, mirin and ginger cordial.
Tropic City and Rim Bangkok
Not far away, in the creative district of Charoen Krung, is Tropic City. Bringing tropical mixology back into vogue, it focuses on rums served in a joyful atmosphere enhanced by a great selection of music. Moving on to the extra-luxury high-rise business district of Sathorn, Rim Bangkok is a late-night club that opened a few months ago and is already a must for lovers of live music and excellent drinks.
Hotel Cocktail Bars in Bangkok
A few metres down the road, in the W Bangkok, The House on Sathorn is located in an old colonial mansion converted into a hotel in the mid-1920s by Italian Adele Staro. Today it serves contemporary cocktails created by bar manager Marco Dongi, such as The Pina, a twist on the Piña Colada with cognac, hard coconut seltzer and pickled pineapple.
Staying on the subject of hotel cocktail bars, the first to mention is the BKK Social Club at the Four Seasons Hotel Bangkok. With its high ceilings and arches marking passageways and alcoves furnished with Chesterfield sofas, the bar led by beverage manager Philip Bischoff offers a cocktail list inspired by Argentina, the city of Buenos Aires and the personalities that have made the country great. For example, the Hand of God is a cocktail dedicated to Diego Armando Maradona and his goal at the 1986 World Cup in Mexico, made with tequila reposado, bitters, cocoa cordial and Malbec wine.
Bamboo Bar and Dry Wave Cocktail Studio
Another location worth visiting is the 71-year-old Bamboo Bar at the Mandarin Oriental Bangkok. Founded in 1953, it soon became a landmark in the city due to its combination of excellent concoctions and live jazz music. The atmosphere still has a 1950s feel, but with a contemporary edge provided by The Evolution, the cocktail list conceived by bar manager Chanel Adams. She makes the most of local raw materials such as banana and lemongrass, with green mango starring in a twist on the Bee’s Knees along with gin, honey and Thai chilli.
Dry Wave Cocktail Studio is one of Bangkok’s latest sensations. Awarded the “One to Watch” prize by Asia’s 50 Best Bars, its design recalls the sinuous shapes of waves with but a warm touch thanks to the inclusion of elements in wood.
Another recommended destination for cocktail lovers is Vesper, which is celebrating its tenth anniversary this year. Accordingly, the menu is dedicated to the guests who have frequented the bar over the years, seen from the perspective of the bartenders. Be sure to try a Dirty Vesper, made with a blend of gin, vodka, caper brine and fish sauce.
The same group also owns 4th Wall, an elegantly designed location inaugurated last year near Lumphini Park, serving cocktails that match the bar’s retro style. To wrap up the night in the area there’s the Pickwicks Chronicles. An industry favourite launched by Gabriel Gliga with a concept inspired by Charles Dickens’s novel The Posthumous Papers of the Pickwick Club, it’s split over two levels each with its own dedicated bar: a space where the Bangkok community meets and exchanges ideas, designing the future of hospitality.
This article first appeared on Coqtail – for fine drinkers magazine. Order your copy here
