In recreating Bamboo Bar’s signature cocktails, Mirko Gardelliano also brings a touch of the hotel’s famous high tea into the mix. The Rose Jam Tea Time (B490) is a blend of Eros Mariage Freres tea-infused gin, rose jam, rose bitters, lime juice and ginger syrup, served with a scone. For a sharp and bitter choice, the Bamboo Bar Negroni (caramel gin, Africa-formula vermouth and dry orange Campari, B490) has an impressive caramel after-taste and comes with a coffee tiramisu macaron. 

 

This creamy cocktail comes as three separate shots of Patron Cafe tequila, Frangelico and Baileys that you have to mix together yourself in a rock glass with ice cubes. Adding to the somewhat cafe-like experience, the drink is served with a chocolate wafer. 

 

This rooftop bar lives up to its adventure concept with this cocktail that’s served in an old-school military metal rice cooker. Inside, you’ll find two cups of vodka-infused pomegranate tea mixed with honey, lime, St. Remy cognac, wild berry syrup and Amaro peach liqueur—all accompanied by almonds, rosemary, mint, orange, jelly and sliced apple. 

 

This fried chicken specializing bar also does a solid line of cocktails mostly made from gin. The Master Peach (B200) offers a blend of gin with peach schnapps, syrup, lime juice and a dash of bitters, served with popcorn, while the savory Bacon Blah Blah mixes bourbon with lime juice, syrup, egg white and bacon oil, topped with grilled bacon and lemon peel.  

 

Sukhumvit’s brand new Mexican restaurant gives the renowned hangover cure a spicier edge. Bloody Maria uses habanero-infused Tres Ochos Blanco tequila mixed with spicy tomato juice, Worcestershire sauce and celery, and served with a fiery shrimp.   

 

This new arrival from Koh Chang combines excellent Mexican food with well-priced cocktails. This version of the Michelada (spicy beer cocktail) mixes in habanero chili sauce and tamarind juice, and comes served in a chili-rimmed glass with tamarind, similar to a martini with olive.