Asia is steadily associated with bar culture — narrow streets, mysterious neon signs twinkling in the dark, establishments that are not easy to find, offering the most incredible cocktails. Bangkok is a vivid proof of this, and it’s no wonder many of the bars recognized by the prestigious rankings of The World’s 50 Best Bars 2024 and Asia’s 50 Best Restaurants 2024 are located here.
We’ve got a chance to visit 4 most popular and interesting Bangkok bars, where you can get acquainted with all the facets of Asian drinking culture without leaving the limits of one city.
The modest luxury of BKK Social Club
BKK Social Club, a renowned bar located at the Four Seasons Hotel Bangkok on the Chao Phraya River, has impressive regalia: No. 7 in Asia’s Top 50 Bars 2024 and No. 1 in Thailand, as well as No. 13 in the world and No. 1 in Asia on the World’s 50 Best Bars 2024 list.
The establishment is known for its innovative cocktails, impeccable service and stunning classic-style interior design. High ceilings, leather sofas, marble floors and brass details attract the most respectable audience.
Philip Bischoff, the bar’s general beverage manager, who greeted us, presented a new menu inspired by the cultural codes of Argentina and Mexico. “Our new signature cocktail selection is a tribute to the places, people and parties that fill Mexico City, emphasizing the love of life and great drinks that unite Mexico and Thailand,” — told us Philip.
A special mention goes to the bar’s exceptional signature food menu by Chef Andrea Accordi.
We started our evening with La Capilla (Strawberry Cenote Blanco Tequila, Se Busca Mezcal, Peach, Citrus, Sea Salt, Fever-Tree Sparkling Pink Grapefruit). The drink was created by the legendary Don Javier Delgado Corona, the owner and bartender of the eponymous establishment in Mexico. Sweet, sour, slightly bitter and salty at the same time — just what you need to ignite your taste buds.
The journey through Mexico continues with Jimador (Patrón Silver Tequila, Pistachio, Citrus), the guardian, heart and soul of the agave fields, caring for every plant, keeping the connection between generations and Lucha Libre (Grey Goose Vodka, Tomato Water, Spices, Soy, Chili, Pickles, Citrus, Salt, Mexican Light Beer), dedicated to the Mexican wrestling variety of Lucha Libre, a Michelada-style highball.
La Pampa (Apóstoles Gin, Eucalyptus Longan Honey – Citrus) is a tribute to the province just outside Buenos Aires, where a delicious honey blend is used to make the delightfully silky yet cooling gin that is at the heart of the cocktail.
Of course, the eternal classics are in respect here as well — Elegance in a glass, Champagne Cocktail (1738 Rémy Martin Cognac, Apple, Vanilla Citrus, Bitters, Champagne) and Gimlet Picante (Hendrick’s Gin, Citrus Cordial, Pickled Jalapeño Juice), a twist on the classic Hamlet, which was spiced up.
And variations on the Negroni — Carretera (Los Siete Misterios Doba-Yej Mezcal – Pineapple Campari, Coffee Vermouth Blend – Olive Saline) — Mezcal Negroni, which invites you to walk along the legendary Pan-American Highway and Mexico’s breathtaking landscapes.
And one of the bottled cocktails from the BKK Social Club team — Hand of God (Don Julio Reposado – Cacao Malbec Campari) — a tribute to the legendary Argentine soccer player Diego Maradona and the 1986 World Cup in Mexico.
Address: Four Seasons Hotel Bangkok at Chao Phraya River
Opening hours: Everyday 17:00-00:00
Instagram: @BKKSocialClub
Etude in Crimson — Nuss bar
A small, cozy and very beautiful bar located in the heart of the tourist district of Tha Tien, on the first floor of Nusara restaurant, where guests socialize after dinner in a more relaxed atmosphere, or just popping in for a nice drink.
Nuss Bar (50 Best Discovery) is a joint venture between renowned Thai chef Titid Tassanakkhajon and two-time Diageo World Class winner Ronnaporn Kanivichaporn. The restaurant is named after Chef Ton’s favorite grandmother, while the bar took her pet’s nickname.
The interior is made in dark red-crimson colors: walls, velvet sofas, bar counter, bartenders’ uniforms. Large glass windows offer one of the most impressive views in Bangkok’s historic center.
Inspired by Nusara’s philosophy of sharing local flavors in an accessible and appealing way, Nuss bar co-founder Ronnaporn (Mahaniyom Cocktail Bar) has developed the concept of Thai Sensations, a regularly updated collection of craft spirits made with local ingredients, herbal infusions and house-made liqueurs. If you want to get acquainted with Thai cocktail culture, this is the place to go.
Four seasonal signature cocktails are renewed every three months, and any classic cocktail could be also easily prepared for you.
We sampled this season’s Nuss bar signature cocktails:
-Corn & Coffee white Negroni (Sakthong Corn Spirits, Vermouth, Nuss Bar Homemade Coffee Liqueur) — a sophisticated flavor that combines earthy Pangkhon coffee with a smooth corn flavor.
-Makmao Sour — Makmao berry & calamansi, local unique herbal twist and a tangy finish (Winyaan Calamansi Spirits, Bourbon, Makmao Berry Juice, Rice Paddy Herb, Lime Egg White).
Our absolute favorites are Satojito, a unique of local Thai flavors and tropical flair (Carbonated pepermint tea & Devanom Pure Rice Sato, Vodka, Cordial) and Lychee Gimlet — an elegant twist on the classic gimlet (Mork Mung Muang Lychee Spirits, Dried Lychee Vodka, Dry Vermouth, Elderflower Liqueur, Citrus Acid).
From the Thai spirits flight degustation we chose White spirits — a trio of premium local spirits (Nasan Coconut Palm Sugar Spirits – Suratthani, Khan the Traditional Rice Spirits – Phrae, Lanna Natural Grain Spirits – Chiangmai).
And, the most exciting and interesting thing — we managed to open the veil of mystery and try out new signature cocktails from the upcoming launch. Full-bodied, rich and flavorful drinks from the winter collection.
Winyaan Champaka (Alba Liqueur / Gin / Honey / Lime), Water Chestnut Daiquiri (Water Chestnut Daiquiri, Sichon Sugarcane Spirits, Brandy, Hazelnut Liqueur, Water Chestnut, Lime), Gac Bloody Marry (Brown Rice Sato / Gac / Makmao Berry / Passion Fruit / Smoked Dried Chilli)
The favorite that won us over — spicy and addictive Mo Kaeng Eggnog (Kosapan Kad Kokoa Cacao Spirits, Shallot & Dry Chilli Mezcal, Milk, Coconut Milk, Egg).
Address: 336 Maha Rat Rd, Phra Borom Maha Ratchawang, Phra Nakhon, Bangkok 10200
Opening Hours: Wed – Mon (closed Tue) 5:00 pm – midnight
Instagram: @nussbarbkk
Touching the forbidden at Opium Bar
We came to this secret room, with walls upholstered in luxurious Chinese silk, after a visit to the Potong restaurant. We didn’t have to go far — the tiny bar is hidden in the same building, on the 4th and 5th floors. The concept of a luxurious New York hangout space and the spirit of Bangkok’s late-night Chinatown are intertwined here. This place is perfect for both aperitifs and late night hangouts.
Opium Bar (#73 Asia’s 50 Best Bars) is located in the heart of the history — Potong building, and connects different eras as if existing in this space at the same moment. Once here, you lose the feeling of time.
The main ideologists behind the project are Matteo Cadeddu, the head bartender originally from Italy, who has made a career in mixology in Amsterdam, Australia, Singapore and Mumbai, and Arnon Huntrakul, born and raised in France, a passionate restaurateur and owner of bars and restaurants throughout Thailand and France.
They both have the idea of using the concept of “liquid surreality” which, according to the plan, will take visitors on a tour back in time, when opium was still legal. After all, it was in the room where the bar is now located that opium was smoked many decades ago.
“Everything is created twice: first in the mind and then in reality,” — says Matteo. “The Opium Bar’s menu now includes popular cocktails from all previous menus.”
We started our introduction with The Opium Oath (milk-washed and roasted sesame, montelobos,cucumber, citrus, agave, chamomile & habanero chili). The serving idea is taken from Chinese movie pop culture about blood oaths as a sign of eternal unity and brings back memories of street smells and the smells of spice stores somewhere in Chinatown.
We also tried a digestive cocktail FF (botanist gin, gorgonzola, opium fig cordial, citrus smoke) and Naughty Red Riding Hood, playing on contrasts of tartness, smokiness and juicy raspberry — all in your glass (salted butter, los Siete Misterios mezcal opium, raspberry cordial & lactic acid).
Just One More Sip, paying tribute to the popularity of the Margarita cocktail, is served with unusual Oyster salt on the side (cointreau, tequila & mezcal, opium bell peppers cordial, Rotong oyster salt jalapeño pickle brine).
Sticky Situation is more of an ice cream than a cocktail. It’s sweet, icy and strong. The bar team claims that the cocktail’s texture is reminiscent of mangrove mud (stranger & sons gin, elderflower liqueur, lemon, cucumber and winter melon, shave ice, whipped salted, white chocolate)
And another of Mexico’s landmarks, taco stands, a symbol of the lifestyle, comfort food and flavors of the locals. This atmosphere is reflected in Los Parados (los siete misterios mezcal, issan rum, jasmin horchata, pineapple nutmeg).
Address: 422 Vanich 1 Rd. Samphanthawong
Bangkok, 10100
Opening Hours: Everyday 5 pm – 12 am, Wednesday – closed
Instagram: @opm.bkk
Catching luck at Mahaniyom bar
“Mahaniyom” is a Thai word meaning great desire or great popularity. It’s also quite a new cocktail bar in Si Phraya, bringing together some of the biggest names in Bangkok’s mixology and gastronomy, winner of renowned awards: Asia’s 50 best bars 2023 — Best New opening bar 2023 and #22 in the list of Asia’s 50 best bars 2023, Tales of the Cocktail Foundation Top 4 Nominees 2023 and in the Best New International Cocktail Bar nomination.
Co-founders Ronnaporn “Neung” Kanivichaporn (Global winner of Bacardi Legacy 2019 and two-time Diageo World Class Thailand Bartender of the Year) and Chennarong “Jan” Bhumichitr (founder of Majestic Bar Management and Consulting and Majestic Bar Academy) are top-notch professionals with unique gastronomic experience and knowledge.
Located in a classic wooden Thai house, Mahaniyom welcomed us with a neon two-headed tiger logotype, a reminder of the famous Old Town, and a Thai-Rocco-Disco atmosphere. Furniture and interior details also come only from local producers.
As Ronnaporn explained to us, the concept of the cocktail list, Resourceful Cocktail, is based on the philosophy of sustainable, bottom-up development and zero-waste production.
The Mahaniyom team believes that every part of a plant or animal can add a distinctive flavor or texture to the final result. Advanced mixology techniques are used to extract flavors from seed to leaf, nose to tail in the creation of each signature cocktail.
For example, there’s a cocktail that combines flavors from every stage of banana development from raw to ripe; and the legendary Cow uses animal by-products like beef fat, milk, butter and cheese to create an incredibly tangy and rounded flavor.
We began our introduction with the award-winning cocktail from Bacardi Legacy 2019, meticulously created by Ronnaporn Kanivichaporn — a pick-me-up style, rum cocktail that embraces the sweetness, sourness and saltiness together — Pink me up (Bacardi Carta Blanca, fresh tomato, fresh Thai sweet, basil, orgeat syrup, fresh lemon juice, olive brine).
For the lovers of very unusual, exotic and unexpected mixes — umami & balanced Squid, the combination of absolut elyx vodka, mezcal, sake, mirin, dried souid & tomato dashi, pickled ginger cordial, squid ink sake.
Moving further, we tried Floral – balanced – spicy Pomelo (rice paddy herb bacardi carta blanca, vermouthi jasmine & pomelo saccharum cordial, pomelo leaves tea, pomelo juice, spicy bitters, pomelo pulp cracker) and Corn, promising to be balanced – milky – savory (dehydrated corn woodford reserve bourbon, corn silk vodka, mezcal, corn milk, corn husk smoked, pickled lime, northern thai green chili cordial).
The creamy – fruity – savory Duck (duck fat, chivas extra sherry, whisky, tequila, brandy, sweet vermouth, duck blood hoisin liqueur, lychee, duck egg, honey, duck egg spices meringue, passionfruit gel) made the biggest impression on us (not only in terms of flavor, but also in terms of ingredients!)
As well as Cow (brandy brown butter, beef fat, red wine, Thai mulberry, miso, black pepper/palm sugar, clarified milk & blue cheese air).
To say no more, fruity – nutty – milk punch Worm (silk worm patron silver tequila, bourbon, bamboo worm cacao liqueur, mint, kiwi, honey, lemon, sour soy sauce, sago worm yogurt) will be brought to you decorated with a real worm, which should be eaten to “feel real Bangkok”.
One of our favorites — Oxidize – musk Bamboo (burnt bamboo grey goose vodka, bamboo leaves white port & vermouth, oxidized white wine, pickled bamboo shoot brine).
We finished with the complexity of the ingredients in Orange Nº2, characterized by the concepts of “citrus – savory – sour” (altos blanco trouta, clear drie conde peel, onion & black olive brine).
Address: 2nd Floor 100 Mahaseth Restaurant (Si Phraya) 104 Maha Set Rd, Si Phraya, Bang Rak, Bangkok 10500
Opening Hours: 5.00pm to 12.00am
Closed on Monday
Instagram: @mahaniyom.cocktailbar
Text: Victoria Stashkevich
Photo courtesy: EATWEEKGUIDE
