Japanese mixologist Hideyuki Saito’s new creation for the Bacardi Legacy Cocktail Competition takes inspiration from the five characteristics of punch (Quintus means five), mixing white rum with dry fino sherry, La Quintinye vermouth and Benedictine D.O.M, served with a zesty pickled onion. Sweet with a spicy kick. 

 

 

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The team from Vesper’s new bar is all about classic cocktails, mainly forgotten ones, which has resulted in a wide choice in the spirit-forward category. We do like their adaptations of long-loved treasures, too. Here, bartender Pailin Sajjanit  makes a classic rye whiskey Sazerac but adds Mahiki coconut liqueur for a milder mouthfeel before topping it off with Peychaud’s bitters and absinthe. The result is both rough and smooth.

 

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The separate bar on the third floor of Le Cafe Des Stagiaires focuses on crafty cocktails courtesy of a bartender from the energetic Vice Versa team (Nopadon “Bom“ Thansongla). The whiskey-based signature Monsieur Bom features vermouth and port wine bitters with torched cinnamon, anise, clove and orange peel on the side.

 

 

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This far-off America-themed bar is Bangkok’s first bourbon specialist. And by that, we mean signature cocktails which, though all based around bourbon, have a wide enough range to serve all tastes. If you’re a spirit-forward fan, try the D-Day, which packs a punch thanks to the mix of bourbon with Irish whiskey, La Quintinye red vermouth, Amaro, Aperol and honey served in a flask.

 

 

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It’ll take more than a single night to try all the signature cocktails at Rabbit Hole. One of the must-drink, booze-driven creations is the Cosa Nostra. The simple and tasty drink features nothing more than a Cognac-infused cherry shaken in Amaretto in a cigar-smoked shaker, served in a rocks glass with ice ball. Sweet and smoky.