Sabino Iacobone

Head Sommelier, lebua Hotels & Resorts

In January of 2018 Italian-born Sabino Iacobone relocated to Thailand to begin work with lebua Hotels & Resorts, where he is employed as the Head Sommelier. At the lebua in Bangkok there are two separate bars showcasing fine Champagnes: the 64th floor Flûte, A Perrier-jouët Bar; and Pink Bar, which is located on the 61st floor. Between them they offer an incredible array of bespoke bubblies, as well as approximately half a dozen creatively crafted Champagne cocktails.

Currently Sabino is back in his homeland – “But still working at lebua,” he’s quick to add – and is anxiously awaiting the all clear to return to his life in Bangkok. In the meantime, from Pink Bar he shares the recipe for the cocktail ‘I Am Pink’. “It’s a combination of City of London sloe gin (35ml), apricot brandy liqueur (25ml), and Japanese yuzu juice (20ml), topped up with Ayala Brut Champagne.”