From Brand Ambassadors to High-Profile Bartenders like Kitibodee “Gov” ChorTubtim, Agung Prabowo and David Rios, Share Their Cocktail Recipes for Hydrated Bangkok Foodies to Make During the Ban of Alcohol Sales.

By Wariya I.

              Since the Coronavirus broke out bars and clubs in Bangkok were the firsts asked to temporarily close for 14 days on the 20th March 2020 by the Government, followed by other provinces which drove many people to stock their “water of life” by emptying the alcohol shelves of supermarkets and liquor stores but when it came close to the deadline, the government decided to extend the closure until the 30th April.  But that’s not all! Just when you think prohibition is about to meet its end, the Government is keeping ups all in suspense by announcing the possibility to extend the ban on sales of alcohol.

             Being stuck at home with stocked alcohol may keep you guys hydrated but drinking just Whisky on the Rock or Gin Tonic almost every other day can pretty boring and not all of us are mixologists or have the time to experiment particularly when your alcohol stocks are limited. Bangkok Foodies looked to our beloved bartenders, mixologist friends and brand ambassador from around the world for original recipes for the quarantine bound to make in their own kitchen. From easy recipes with common items found in the fridge or at the store and then some for those looking for something more challenging.

Recipes!

Buddy Ma Di
By Nuttawut “Wut” Jeerasatienkul, Monin Thailand’s Brand Ambassador
This drink was invented way before the coronavirus incident. Wut created this during the time he was competing in Diageo’s World Class bartender 2018, representing Vesper one of Thailand’s gems. He left the life of a bartender and now became Monin Thailand’s Brand Ambassador. We contacted Wut for this particular recipe because it’s tasty and fancy and you can borrow some ingredients from the fridge and kitchen cabinet.  

Ingredients
Vodka                                        50ml (Can substitute with Gin)
Tomato Juice                             80ml
Sriracha Sauce                         10ml 
Lime Juice                                10ml
Fish Sauce Syrup                      5ml
Garnish
2 Slices of Bacon
Salted Pickled Lettuce
Glassware
Mason Jar or Former Pickle Jar 

Preparation
– Make the fish sauce syrup. The measurement of the syrup in fish sauce is 1/10 of Simple syrup. If you pour syrup at 100 ml, you mix the fish sauce at 10 ml.
– Pour the alcohol, followed by tomato juice, Sriracha sauce, lime juice, fish sauce and simple syrup in a glass then put some crushed ice in the glass and twizzle.
– Stuff 2 slices of bacon with the pickled lettuce and stick them with a cocktail pick or toothpick and burn it with a burner or grill it and garnish your glass with it.

 

 
 
 
 
 
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Lazy Martini (Pre Batched)
By Lorenzo Antinori, Northern Asia Beverages Ambassador, Four Seasons Hotels and Resorts, Hong Kong
Once worked as a bartender at one of the world’s greatest institutes, The American Bar at Savoy Hotel in London; and was a Head Bartender of a multiple awarded bar, Charles H. at Four Seasons Hotel Seoul; now Lorenzo is taking care supports bar operations throughout Northern Asia in his role as Beverage Ambassador for Four Seasons Hotels and Resorts, based in Hong Kong and when the Coronavirus crisis is over you can also visit this Italian Stallion at Caprice bar, Four Season Hong Kong.

Ingredients
Bulldog Gin                               500ml
Cold Brew Oolong Tea                200ml
Orange Zest                              2
Garnish
Lemon Twist
Glassware
Martini or Thin Glass Cup

Preparation
– Batch all the ingredients together then pour it in a bottle. Store the mixed alcohol in the freezer for at least 5 hours.
– When it’s been 5 hours, pour the premixed in your glass and serve it with your yellowy garnish.

 

 
 
 
 
 
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Morning Sip
By Guntarit “Gun” Ruamthongrat, Head Bartender of Dibuk House, Phuket
This young star is one of Phuket’s proudest bartenders, acting as Head Bartender of Dibuk House, Phuket’s no. 1 bar. “Gun”, age 26, is considered to be Thailand’s promising great bartender. Known for having exquisite taste buds and a hard worker. Gun achieved as the First Runner Up of Mekhong the Spirit Competition 2020. Gun was booked to travel for guest shifts both in Thailand and Singapore but unfortunately, the COVID-19 happened so the event has now been postponed. 

Ingredients
Whisky or Whiskey                30ml
Black Coffee                          20ml
Simple Syrup                         10ml
Lemon Juice                          15ml
Islay Whisky                         1tsp
Tonic or Soda
Garnish
Lemon Peel
Glassware
Highball or Any Tall Glass in Your House

Preparation
– Pour all the ingredients in the glass filled with ice then top it with tonic or soda and dig a bar spoon into the mixed alcohol to build it up a bit.
– Squeeze the lemon peel on the drink and put it in the glass.

 

 
 
 
 
 
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That’s My Jam
By Joe Naik, Bartender at Haiiro Usagi
This talented young man from Johor Bahru, Malaysia is Malaysia’s Monkey Shoulder Ultimate Bartender 2018 and Malaysia’s La Cointreau Champion 2019. Not only he fixes you a cocktail that you want he also welcomes his guest with a sweet smile on his face. Joe is very positive and one of the lovely person. He often makes his friends and guest smile again after a bad day. When Coronavirus crisis is over make time to visit him at Haiiro Usagi.

Ingredients
Whisky                                      80ml
Simple Syrup                             20ml
Lemon Juice                              20ml
Fruit Jam                                  30g (Any berry jam will be amazing)
Glassware
Any 150ml glass

Preparation
– Pour everything in a shaker with ice, close the lid and shake. (Joe’s tip: if you don’t have shaker at home, you can use an airtight container or jar with a lid)

Joe-Naik

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