SUKHOTHAI COCKTAIL

The ‘Sukhothai’, from the new Tales of Thailand signature cocktail menu, takes its inspiration from the traditional artisan clay pots Stan discovered while visiting this historic former Thai capital. The drink is brewed in a terra cotta-style, non-porous clay pot, combining Mancino vermouth with Choya umeshu (Japanese plum liqueur), Cynar (artichoke-based bitter), and Americano Dolin, an aperitif created from a mixture of wine and aromatic plants. “The ingredients are mixed for two weeks,” Stan explains. “When you age it in the pot, it starts heating inside and that brings the flavour profile out.” On the second week, young pandan is added and when the mixture is ready it’s ladled over clear ice, garnished with a lightly torched pandan leaf and a salty caper, and finished with a splash of Perrier. “We recommend you order this one at the bar, as there’s some showmanship involved.”