08/06/2026
Some cocktails are good. Some are doing a little more.
This one is for drinks with texture doing real work. Foam on top, sharper liquid underneath, creamy body, silky finish, or clarified drinks that still feel soft. The kind of cocktails that make you stop after the first sip because your mouth is trying to figure out what just happened.
So here are a few multi-texture cocktails worth knowing.
• 𝗧𝗵𝗲 𝗖𝗼𝗱𝗲𝗯𝗿𝗲𝗮𝗸𝗲𝗿 (The O.S.S Bar): Michter’s Sour Mash, Campari, Cynar, santol, fennel, mace, egg white. Foamy, silky, bitter-spiced.
• 𝗖𝗼𝗿𝗶𝗮𝗻𝗱𝗲𝗿 + 𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 + 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗥𝗶𝗰𝗲 (BAR US BKK): Fresh coriander, cucumber, green apple, modern sour, Thai roasted rice foam. Fresh, zesty, savory.
• 𝗡𝗮𝗻 𝗛𝗼𝗷𝗶 (2463 Speakeasy): Vodka, hojicha tea, milk, Thai cocoa, pineapple, yogurt, soft cocoa cream cheese. Creamy, sweet-sour, soft.
• 𝗟𝗮𝗰𝘁𝗼 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 + 𝗖𝗹𝗼𝘃𝗲𝗿 𝗖𝗹𝘂𝗯 (Messengerservice Bar): Dry gin clarified with Greek yogurt, lacto-fermented raspberry, Lillet Rosé, raspberry. Silky, tart, lush.
• 𝗚𝘂𝗮𝘆𝗮𝗯𝗮𝘇𝗼 𝗦𝗼𝘂𝗿 (Toma y Toma): Pisco, plum, guava, smoked coconut, lime, egg white, bitters. Foamy, bright, smoky.
• 𝗞𝗶𝘄𝗶 𝗠𝗲𝘇𝗰𝗮𝗹 𝗚𝗶𝗺𝗹𝗲𝘁 (Funkytown Bangkok): Mezcal, kiwi, cream cheese, Calpis, condensed milk, cucumber, basil, agar agar. Silky, sharp, creamy.
• 𝗥𝗵𝘂𝗯𝗮𝗿𝗯 & 𝗖𝗿𝗲𝗮𝗺 (Vesper): Gin, rhubarb, hibiscus, almond, vanilla, cream, egg white. Creamy, airy, tart.
• 𝗣𝗶𝗻𝗸 𝗩𝗲𝗻𝗼𝗺 (The Bamboo Bar at Mandarin Oriental, Bangkok): Vodka, strawberry, gochujang, lemon, jasmine rice, milk clarification. Silky, juicy, spicy.
• 𝗙𝗿𝗶𝗱𝗮 𝗞𝗮𝗵𝗹𝗼 (BKK Social Club): Bourbon, lavender maple, maraschino, coconut, citrus, anisette, egg white. Foamy, rounded, bright.
Good flavor gets you in. Texture is what makes you remember it.