The buzz: Owner Runganan “Pom” Chuwawiwattanachai was one the first craft beer importers in Thailand, including the Japanese Hitachino Nest. Pom tells BK it was difficult to sell during Covid, so he and his partner, an Ubon Ratchathani native, set up a distillery using the leftover craft beers for base ingredients. Eventually it developed into a brand, Sod Chaeng, which uses local products like palm to produce unique spirits. After the more progressive liquor bill was brought up in parliament last year, the brand rose in popularity. The natural next step, of course, was to set up his own cocktail bar.
Photo: Guemsan
The vibe: A stone’s throw away from Thonglor’s busy nightlife hub, this more low key Pridi spot is set on the second floor of a newly opened fusion restaurant, Raleuk. The partners rent out an ambassador’s old 60s-70s traditional Thai teak wood house. Amaris preserves some of this nostalgic magic. You can still hear the floorboards creaking as you climb the stairs, but they add an extra touch with plush carpets, curved cushioned sofas, and a cozy bar area. Red and magenta neon lighting lines the corners of the room, reminiscent of an old hotel bar lounge with flashing traffic lights outside. On Thursday-Saturday their in house DJ will come in at 9-11pm to play a set list ranging from 90s hiphop to Thai folk songs.
The drinks: Originally, the bar wanted to go full throttle with Thai drinks but it was quite tricky since there isn’t enough variety to concoct a full-fledged cocktail menu. So, the team expanded the concept, covering Asian-inspired drinks made from liquors sourced in Asia.
“We want to serve cocktails that make you feel refreshed, energized and rejuvenated,” Pom says. In Thai, Amaris means the fountain of youth or the elixir of life. 
The Thai-inspired Don Mot Daeng (B420) is a tantalizing sip that translates to red ant hill, named after a district in Ubon Ratchathani which profits from the sale of chilis. The drink itself is rum infused with lemongrass and chili pepper, giving this spirit-forward drink an extra kick. The first sip might be a bit intense but it’s served alongside some sweet shredded pork to ease the heat. Once you’re ready for a second go, your palate will have already adjusted to the pleasant biting sensation.
Photo: Fujian
Follow that up with an oolong infused elixir with an intense five grain spirit imported from China, called Fujian (B440); it’s served in a traditional porcelain teapot with dry ice at the bottom to ensure a consistently cool temperature. The tea gives this drink some earthy and acrid notes as well as a whiff of the aromatic elderflower. Pour the drink into a tiny cup, down it like a shot, and follow it up with some crunchy bite-sized shandong groundnuts. 
Photo: Hanoi
Hopping on over to our Vietnamese neighbor, the Hanoi (B420) is inspired by traditional egg coffee in Vietnam. Instead of using just the yolk, they use egg whites and coconut to create a fluffy foam on top before lightly torching it to give off a toasted smell. If you’re a fan of the espresso martini, this is a must-try.
Photo: Jeollabuk-Do
For the adventurous drinkers, the Korean-inspired Jeollabuk-Do (B400) shakes yogurt with Jinro into a smooth sweet and savory tipple. Typically coated over chicken wings or pork slices, the gochujang red paste is a sweet and spicy secret ingredient thrown in here that will make you crave a Korean BBQ, so maybe save this drink for last and munch on the radish cube pickled with honey pairings.
Apart from their signatures, Amaris also carries classic cocktails and is open to customized drinks.
Photo: Midori Sour
Why we’d come back: We barely scratched the surface of the thoughtful menu, featuring incredible attention to detail both with the concept and the dishware. Every four months, new cocktails will be added but some bestsellers remain. 
144/1 Pridi Banomyong 31 Alley, 084 538 4761, Open daily 5pm-late.