Perched outdoors on the 63rd floor of Tower Club at lebua, Bangkok’s iconic Sky Bar is one of the world’s highest alfresco bars and one of the most sought after food and beverage destinations in Thailand around this time of the year.
Bangkok’s multi-hued Sky Bar at Sirocco
Sky Bar’s breathtaking views over Bangkok and the Chao Phraya River provide a spectacular backdrop for the creations of Italian mixologist Alex Holzer.
After stints at 3 Michelin-starred favourite La Pergola in Rome and Washington DC’s salubrious Jefferson Hotel, Alex has found his niche at Bangkok’s Sky Bar introducing a number of original recipes to enthral partygoers and hotel guests this summer.
Alex shares a few secrets from some of his popular offerings.
The Havana Pearl featuring a zesty combination of award-winning amber rum, pineapple juice, ginger and lime for flavour which is fresh and fragrant, with an edge
Havana Pearl
Havana Seleccion de Maestros 1.0 oz
Pineapple Juice 2.5 oz
Canton Ginger Liquor 1.5 oz
Fresh Ginger 3 slices
Fresh Lime 2-3 dashes
Blend ingredients until foam appears, combine with ice & garnish with grated lime.
Cool as a Cucumber combining gin infused with botanicals, sour flavours, lavender extract and fresh ginger, and finished with molecular cucumber pearls
Cool as a Cucumber
Fresh Ginger 20 grams
Fresh Cucumber 0.4 grams
Lavender Extract 0.6 oz
Fresh Lime Juice 0.5 oz
Cucumber Infused Gin 1.5 oz
Molecular Cucumber Pearls 15
Muddle fresh ginger and cucumber, combine all ingredients in a shaker with ice and shake well. Double strain into a Martini glass and top with cucumber pearls.
Green Tea Rosemary Martini boasting a blend of green tea liqueur, Chivas Regal, rosemary-infused honey and apple juice
Green Tea-Rosemary Martini
Green Tea Liqueur 1 oz
Chivas Regal 1 oz
Rosemary Infused Honey 0.3 oz
Apple Juice 0.3 oz
Shake all ingredients with ice and strain into martini glass. Garnish with Rosemary sprigs.
The Red Velvet with hibiscus-infused vodka, Galliano, Cointreau, lime, cranberry juices, vanilla syrup, vanilla yoghurt foam, cream and textura powder “lecite”
Red Velvet
Hibiscus-infused vodka (Absolut 100) 1.5 oz
Galliano 0.5 oz
Cointreau 0.5 oz
Lime juice 0.5 oz
Cranberry juice 0.5 oz
Vanilla syrup 0.3 oz
For Velvet Decoration
Vanilla yoghurt foam
Vanilla syrup 0.1 oz
White yoghurt 0.3 oz
Cream 0.1 oz
Textura powder “Lecite” 0.3 grams
Watch Alex make one of his latest creations, The Hangovertini.
