If you’re after a funky yet wholesome experience in one of Bangkok’s newest bars, then you go fast F*nkytown.
With its roots in locality & seasonality, the bar incorporates techniques and flavours that are more commonly found in kitchens to create drinks that truly elevate any night out.
To find out more, we caught up with the Group Beverage Manager, Pae Ketumarn, to understand more of the philosophy and get a tutorial on making one of the most popular drinks the bar serves.
The Matcha Fizz is an infused gin cocktail with a delicate but flavoursome matcha float.
Matcha Fizz
Ingredients
- 30ml vanilla-infused Roku gin (or any gin)
- 30ml white coffee lemonade
- 90ml soda water
- 15ml matcha float
- 1pc lemon peel
Instructions
In a rock glass with ice of your choice, add the gin and white coffee lemonade and stir gently. Top with soda and gently mix the cocktail and the soda together. Slowly and gently float the matcha float on top and zest with lemon peel and serve.
Vanilla-Infused Gin – 12g vanilla paste & 700ml dry gin (any gin)
Combine all ingredients together in a sealed bag and cook at 65C sous vide bath for 2 hours. Bottle and keep refrigerated. If you don’t have a sous vide machine, let it sit at room temperature for 24 hours before using it.
White Coffee Lemonade – 300ml lemon juice, 200ml simple syrup, 100ml milk, 20g coffee beans
Combine lemon and simple syrup together and warm milk on the side. Add milk to the lemon and syrup mixture. Add coffee beans and strain over a coffee filter as the milk fat curdles. Let the liquid run until clear and leave it to strain. Keep refrigerated.
Matcha Float – 15ml dry gin & 1.5tsp matcha powder
Mix to combine and keep refrigerated.
