“I had a chat with the owner of Hanuman. He was really into the cocktails at my bar, Lost in Thaislation, which are inspired by Bangkok street food. But I didn’t want the drinks to have that full-on, intense Thai food flavour that some might shy away from. Instead, I wanted to give just a gentle hint of those flavours, making it an easy introduction for everyone to get a bit adventurous and get a taste of what Thailand’s all about.”

“I wanted something that would wow first-timers in Bangkok and impress the locals. ‘The Muay Thai cocktail’ is whiskey-based and has boxing liniment (Nam-Mun Muay,) which gives off a root beer vibe that reminds me of boxing liniment. I also threw in a dash of Tabasco for that kick, and a bit of salt to mirror a boxer’s sweat.”

“Here, the vibe is similar, but it’s more playful. My own bar is pretty serious, but at Hanuman Sky Bar, I get to introduce these creations to travellers checking out the rooftop. Making drinks up here is a bit tricky because the wind messes with the ice, making it melt faster. That’s why I’m focused on crafting cocktails that are tasteful and keep the flavour spot on.”

“I listen to what they want to present, then figure out a way to make it work that’s easy to replicate. I’m not always around, so it’s key that the rooftop staff can recreate the drinks just right. Precision is everything.”

“People see bartending differently. At first, I liked it because I could wake up late, but turns out, I’m up earlier and to bed later than most. The fun bit is seeing people appreciate what I’ve made. Now, I don’t even need to send out my CV; people know my work and hit me up. It’s like creating art—when people think of a certain cocktail, they think of me.”

“I’ve been in this industry for 10 years, and trends change all the time. Right now, I’d say it is leaning towards cocktails with a local twist. With travel becoming more affordable, people are keen on experiencing local cultures, and that’s showing up in the drinks.”

“I spent three months getting this ready, lots of trial and error. But now, I feel it’s spot on. These cocktails truly represent Bangkok, and I’m buzzing for everyone to try them.”

“Go with what you love, but also take the time to understand your ingredients—some can be a bit dodgy. Don’t just focus on taste and health benefits—sometimes mixing certain things can lead to unexpected results. Tasty with tasty is straightforward, but mixing something odd with something delicious can create surprises, like chilli, salt, and chocolate.”

“They say fashion designers might keep it casual or nail techs skip the long nails. I’m the same as a bartender—I don’t drink much. I’m not one for regular drinking, but I do enjoy a social tipple. When I do, I keep it simple—bartending’s hard work, and I know how exhausting it can be when people order something overly complex all night long. So, my go-to is D.O.M. Bénédictine with water and a twist of lemon peel. You might call it a D.O.M. Bénédictine Mizuwari style. It’s dead easy to make at home and even easier to enjoy.”