3 Modern Cocktail Bars in Bangkok

I carefully climb the steps of a low-rise in Bangkok's trendy Thonglor neighborhood, anticipating the premium pours I'm about to try. Inside Dry Wave Studio, bar staff don matching cream-colored jackets, crisp white shirts, and black ties. The venue is ready for the flow of locals and visitors who are discovering a sleek new addition to Bangkok's cocktail community.

Ten years ago, high-end hotels in this sprawling, frenetic city of 11 million offered classic cocktails. In 2023, Bangkok bars nabbed 8 top spots on the 50 Best Bars in Asia list. With over 1200 drinking establishments, Bangkok's burgeoning bar scene now includes intimate speakeasies with secret entrances and rooftop bars overlooking the Chao Phraya River. Thai spirits are trending and Bangkok's bars offer an array of tipples, melding classics with a twist, and Thai flavors with mixology trends.

Dry Wave Studio

263 Thonglor 13 Alley, Bangkok

Dry Wave Cocktail Studio Team Photo by Merle Rosenstein

The upscale Thonglor or ‘Thong Lo’, Bangkok’s hippest hood, lies mainly on Soi Sukhumvit 55 Street. Here, Dry Wave Studio, which opened in 2024 (and was named Campari One to Watch and ranked No.51 Asia’s 50 Best Bars 2024) takes inspiration from nature. A caramel-colored bar, the focal point of the neutral-hued decor, has seating on all sides to encourage interaction with guests. Textured, sand-colored walls curve around intimate seating areas, giving the illusion of waves.

Supwit ‘Palm’ Muttarattana Dry Wave Studio Photo by Merle Rosenstein

Dry Wave Studio Owner-bartender Supwit ‘Palm’ Muttarattana’s menu features over 30 classic recipes from one of 10 flavor profiles or ‘waves’ (e.g., boozy, citrusy, spicy, or bitter). You can stick to one (or two) of the standbys, such as the Rob Roy or Dirty Martini, or sample one of 18 ‘Super Classics’, combining two classics with opposing flavors into a ‘third wave’. As Muttarattana says, “I deconstruct and put drinks back together, and play around with flavors.” This sense of play continues with guest bartenders who visit to share their signature concoctions.

1806-1988 Cocktail at Dry Wave Studio — 1806-1988 Cocktail Photo Courtesy of Dry Wave Studio

The 1806-1988 blends the boozy, old-school old fashioned and the more modern cosmopolitan. The name and concept are bookends. On May 13, 1806, the editor of The Balance and Columbian Repository published the first-known definition of the word ‘cocktail’ and cosmopolitan is represented by the iconic 1988 movie Cocktail. On tasting, the fruity edge of the cosmo balanced the richness and intensity of the old fashioned.

Muttarattana dubbed the offspring of the Negroni and Espresso Martini the ‘Casoni martini’, for the Negroni’s creator, thought to be Count Camillo Negroni. The new construction combines the bitterness of a negroni with the rich coffee flavors of an espresso martini. The drink tasted bittersweet, with a luxurious texture and a nice caffeine kick.

The Soap and Stone is a beautiful sip with cream and brown-colored waves on the surface. Ingredients include brown mushroom and green sea kelp powder to sketch the zigzag pattern, and offer an earthy, salty, umami character.

Stella

300/2 Charoenkrung Road, Bangkok

Roberto Castro Rodriguez Photo courtesy of Stella

Stella, located on the oldest road in Bangkok, Charoenkrung Road, is part of Capella Bangkok, named the World’s Best Hotel by The World’s 50 Best Hotels List, and has the Chao Phraya River as its backyard. The bar is part of the prestigious 50 Best Discovery platform, exuding Southeast Asian opulence in hues of gold and black, with murals of hand-painted peacocks, preening on branches by the river.

Stella offers two drink menus. The first menu has eight classics with a twist, wines, non-alcoholic drinks, nibbles, and tantalizing desserts. Beverage Manager Roberto Castro Rodriguez has also authored a second menu with eight cocktails, based on the history and cultural landmarks of Old Siam. A native of Mexico, Rodriguez said that he took time to "engage with the country and explore it with eyes wide open.” I tried three of his creations.

Bittersweet Cocktail at Stella, Bangkok — Bittersweet Cocktail Photo courtesy of Stella

The Bittersweet Cocktail is named for the Bang Rak District, the most popular place to get married and divorced. Ingredients include Monkey Shoulder (a smooth scotch whisky), Ratafia Rossi (a sweet fortified wine), and homemade raspberry sherbet, giving the drink a complex flavor profile. The drink tasted sweet and sour at the same time.

Knockout Cocktail at Stella, Bangkok — Knockout Cocktail Photo courtesy of Stella

The Knockout celebrates the history of Muay Thai martial arts, the national sport of Thailand, at the Rajadamnern Boxing Stadium. This spirit-forward drink is crafted from Bambu Rum, chocolate, Campari, umeshu, plum, and Mancino Rosso vermouth. The tipple was sweet and bitter, with fruity flavors and a touch of chocolate. A tiny replica of a belt worn by Muay Thai fighters encircled the glass.

The Robot B. celebrates the futuristic Robot Building on Sathorn Road, an example of contemporary Thai architecture. The bold, gin-based drink is infused with citrus and yuzu (a citrus fruit plant) flavors, making it light, refreshing, and smooth. This cocktail has an elegant profile, balanced by citrus, floral, and herbal notes.

Opium Bar

422 Vanich 1 Road, Bangkok

The Opium Bar shares part of a 5-story edifice in Bangkok’s Chinatown with the Michelin-starred Potong Restaurant, owned by Chef Pichaya ‘Pam’ Soontornyanakij, whose ancestors used the space to smoke opium. Black lacquered panels with delicate flowers set off dark green leather couches in small seating sections, leaving a luxurious feel. Owner and Bar Director Arnon Hoontrakul uses ‘liquid surreality’ in his cocktails, altering reality through alcohol, to remain true to the storied history. The bar was No. 59 of Asia’s 50 Best Bars and No. 8 of Thailan d ’s 20 Best Bars in 2023.

Opium Bar Team with Julie Nguyen Photo by Merle Rosenstein

Opium Bar has a 20-page food and drinks menu with something for everyone, including 200-plus selections of spirits, sips that are low Alcohol by volume (ABV), and non-alcoholic choices. Drinks fall into six liquid categories: apéritif, sparkle (extra dilution of sparkling water), acid (addition of citrus or other acidic solutions), acid+ (two or more spirits and liqueurs), solo, and duo (one or more spirits).

The Poker Face is a warm cocktail with cognac, chrysanthemum, and jujube honey. I watched the bartender apply a hot Opium Flower poking iron to heat my drink. The cocktail had a rich and layered taste profile, offering sweetness, slight bitterness, and floral notes.

Sip to Seed Cocktail at Opium Bar, Bangkok — Sip to Seed Cocktail Opium Photo by Merle Rosenstein

Bartender Julie Nguyen created a ‘sustainable cocktail’ called the Sip to Seed, using all components of an ear of corn. The concoction is sweet, creamy, and complex with toffee and allspice notes. The drink sat on a corn husk coaster. As Nguyen said, “You can put seeds in the coaster that will grow.”

As the perfect complement to your favorite tipple, order some standout dishes from Potong. The dry-aged duck is crispy on the outside and moist inside. Or order a pan-fried turnip cake for something warm and satisfying.

Bar hopping in Bangkok is more than sightseeing. It’s the beginning of an experience for curious cocktail lovers to savor. You can visit award-winning venues with decorated mixologists, or chart your path with guidance from others who’ve come before you. Whatever route you choose, you'll discover new takes on classics and delicious drinks infused with Thai flavors.