Inspired by Thailand’s fragrant jasmine garlands, head bartender Akarapon “Boat” Hanphanichphan created Vanida, an enchanting cocktail that harmoniously blends delicate floral notes with vibrant flavours. Named after the Thai word for “beautiful woman,” each sip of Vanida at CHAR Rooftop Bar reveals refreshingly tropical and sophisticated layers, best savoured from the 26th floor bar at Hotel Indigo Bangkok Wireless Road.
Ingredients
45ml Tanqueray No. 10 Gin
30ml clarified lemon juice
15ml Thai ma-lai (floral) syrup
10ml pandan syrup
30ml soda water
Two drops of saline solution (20% salt in water)
Pandan leaf and edible flowers, for garnish
Edible glitter spray, for garnish
Clarified lemon juice
500ml lemon juice
1g agar
Measure out 125 ml of lemon juice and mix it with agar.
Slowly bring this mixture to a boil, stirring until the agar dissolves.
Let it cool, then pour in the remaining lemon juice.
Transfer the mixture into a bowl and set it in an ice bath to create a soft gel. Let it set for 1.5 hours.
Pour the gel through a strainer lined with a coffee filter. Ready to use.
Method
Combine Tanqueray No. 10 Gin, clarified lemon juice, Thai ma-lai syrup, pandan syrup, and 2 drops of saline solution in a mixing glass with ice.
Stir until well chilled, then strain into a burgundy glass filled with a large ice cube and top with soda water. Garnish with a trimmed strip of pandan leaf, an edible flower, and finish with a spritz of edible glitter.
The Vanida at CHAR Rooftop Bar is ready.
For more information, visit bangkok.hotelindigo.com
