Since this molecular-centric cocktail bar, which sits on the ground floor of Eight Thonglor Building, opened two years ago, we’ve learned nothing is as it appears. Plus, everything is so darn potent. It’s not just drinks served with liquid nitrogen, either. You can get cocktails that resemble caviar and even ravioli, while there’s a Blue Hawaii that’s served as flakes.

 

For those impressed by tradition, St. Regis Bar is home to one of the oldest gimmicks around: the hotel chain’s Champagne sabering service, which sees a skilled barman take a sword blade to the neck of a Champagne bottle at 6pm every day.

 

Molecular gastronomy is taken seriously at Maverick, and that goes for the drinks as well as the food. Expect theatrical smoke to pour forth from signature concoctions like the Maverickstini (gin, brandy, raspberry and liquor, B190) and Maverick Cocktail (vodka, triple sec, pineapple juice and Galliano, B210).

 

DJ Maft Sai’s new venture lets you drink the classic Thai homebrew along with pickles from the comfort of a proper bar. Straight up or on the rocks, try classic variations like maa gra teup rohng (Thai whiskey with moraceae herb, said to boost energy and combat tiredness, B150) and doh mai roo lom (Thai whiskey with Elephantopus scaber herb for tendon and muscle development, B150).

 

Game cafés might be popping up all over town, but we’d rather play cards with the barman at Sugar Ray. With every order of a Vesper martini (B350), he’ll play you at baccarat. Win and you’ll get a second martini on the house.