“I would say a pet hate for bartenders overall is frozen drinks. Some classics like daiquiri have over the years been turned into the frozen strawberry things that are so far removed from the classic. We’re in the service industry and the guest is always right; we’re here to satisfy them, but in a bar like Bamboo Bar with live jazz you also don’t want the noise of a blender. Frozen drinks also need to be blended with crushed ice, and I would also say that four times out of ten it will come back because it’s too weak—it’s very hard to make a frozen drink strong because it gets so watered down.”

“I would say try the original daiquiri [white rum, fresh lime juice, syrup, shaken, B390++]. But at a bar like Bamboo Bar you really should speak with the bartender. They can give you something more adventurous, more modern, based on what you like. Maybe they have a new product that’s just come out and can fix you something with that.” 

 

 

 

“Don’t get me wrong—I don’t hate all margaritas, it’s a drink with a very good construction. But in Thailand people want their margarita to taste more like a lime sour with lots of Cointreau and it just doesn’t work well like that. The real margarita taste should be tangy and earthy.”

“I always make an original margarita in the style of Mexican restaurants in San Francisco, known as Tommy’s margarita (B440++). A Tommy’s margarita has no Cointreau; instead they use Agave syrup, plus real lime juice and a healthy measure of a premium tequila like Don Julio. That is going to be delicious!”
1098/2 Rama Rd., 02-286-8833. www.fb.com/ilfumobkk

 

 

 

 

“Whatever a customer wants I will make, we are here to serve the people, but there are some drinks that make me cringe a bit when I hear the name. The first one that comes to mind is the New Orleans Fizz (gin, lemon juice and egg white), also known as Ramos Gin Fizz. It has a fun tradition where you have to shake it for 10 minutes before it’s served. You have to blend lemon, egg white and milk together, which means you have to dry shake for a very long time and then shake it with ice as well. I’ve had a few people come in and order it at UNCLE but it happens more often in Europe. People walk into the bar with a smile on their face before even ordering.  

If you want that type of texture and those flavors then I’d say try any sour-style of cocktail with egg white. Just go for a normal gin fizz (B330++), or a gin fizz with some orange blossom will be really tasty.

 

 

 

“The phrase every bartender dreads: ‘Can you make a Long Island iced tea?’ Classic! When you work in the bar business you want people to experience something new and different. Long Island iced tea is known for using crappy ingredients and being super strong just to make you hammered right away. We don’t want to pour tequila-flavored spirits; we want to push people’s boundaries. And cocktails are not just about getting drunk.” 

“I recommend a Tom Collins double shot (B350) with a heavy dash of bitters—oh wow! Or any Collins, actually; switch the cola to ginger beer and it’s going to be perfect with some bitters. That’s my go-to when someone asks for a Long Island iced tea, and they always say it tastes very nice.” 
Soi Nana, Chareon Krung Rd., 081-443-3784. www.fb.com/teensofthailand