1. Fat-washed martinis at Rabbit Hole

Fat washing is a cocktail preparation process that’s trending worldwide, bringing to cocktails the taste of new ingredients which can’t be harnessed through traditional infusion. Here in Bangkok, we can try fat-washed cocktails at one of Thonglor’s latest bars, Rabbit Hole, which has adopted the technique to make their signature White Truffle Martini (B450). That fat washing involves blending gin with white truffle oil and then chilling the bottle to -18 degrees. At that temperature, all the fat from the oil rises to the top of the bottle allowing the bartender to skim it away, while the flavor of the truffle remains locked in the bottle. Mixed in a martini glass washed with vermouth and garnished with an olive, the drink is as neat as it sounds

125 Sukhumvit Soi 55 (Thonglor), 081-822-3392. Open Tue-Sun 7pm-2am. www.fb.com/rabbitholebkk

2. Long forgotten classics at Il Fumo 

Following husband-and-wife restaurateurs Choti Leenutaphong and Debby Tang’s first venture, Vesper Cocktail Bar & Restaurant, they’ve now set up a new, even more ambitious cocktail bar meets Italian grill. With 2015 Diageo World Class Thailand finalist Pailin Sajjanit running the bar, Il Fumo specializes in long-forgotten and lesser-known recipes, sometimes given creative new twists. Try T Puritan (B390), a drink which first appeared in a book from 1900 entitled The Cocktail Book: A Sideboard Manual for Gentlemen’ by Fredrick Knowles.  The mix of gin, Italian vermouth, ywllow Chartreuse and Orange Bitters is said to be a prototype for the classic martini.

1098/2 Rama 4 Rd., 02-286-8833. Open Mon-sat 6pm-1am. www.fb.com/ilfumobkk

3. Quintus at Vogue Lounge

Japanese mixologist Hideyuki Saito runs an immaculate operation behind the bar at Vogue Lounge, pouring drinks that tend to be very spirit-forward. His latest rum-based creation for Bacardi's Legacy Competition 2016, the Quintus, is no exception. Inspired by the five characteristics of a classic punch, Quintus mixes white rum with dry fino sherry, La Quintinye vermouth and Benedictine D.O.M, served with a zesty pickled onion. It’s sweet and has a spicy kick that is so perfectly balanced.

6/F, Mahanakhon Cube, Narathiwat Ratchanakarin Rd., 02-001-0697. Open daily 5pm-2am. BTS Chong Nonsi

4. Bangkok’s first bourbon specialist bar

There are a whole lot of whiskey drinkers in Bangkok, and a long list of bars specializing in whiskey. But Bricks & Bone is one of the first to put the spotlight on bourbon. A team from Vice Versa Cocktail and Drinks Academy have brought the trend to Rama 9 with five signature cocktails all based around bourbon and themed after five historical periods in US history. We like the mild Texas (B285), which mixes bourbon with rum, vanilla, butter-scotch, amaretto and ginger ale in a beer glass covered with a leather patch for a cowboy touch.  

2 Muban Seri 1 Soi 10, Rama 9 Soi 41, 091-040-5174. www.fb.com/Bricksandbone

5. Grey Goose VX neat or on the rocks

French premium vodka label Grey Goose has introduced this special new drink which combines fine-quality vodka and cognac to create an elegant alternative for white spirit drinkers. The addition of five-percent cognac to the smooth Grey Goose vodka brings out floral and peach notes as well as a mild honey-like sweetness that makes it best enjoyed straight up or on the rocks. You’ll find it being served at The Bar at The House on Sathorn (W Bangkok), Bamboo Bar (Mandarin Oriental) and Octave (Marriott Sukhumvit).

Grey Goose VX can also be purchased at high-end retailers including Siam Paragon, The Emporium and The EmQuartier.

The Perfect Serve
A.      Neat: chill the bottle before slowly pouring into an ice-cold stemless glass; swirl briefly before serving.
B.      On the Rocks: Pour a chilled bottle of Grey Goose VX into a rock glass filled with ice-cubes. Garnish with skewered white grape, swirl the drink briefly before serving. 

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