We've unveiled our Twisted Classics Cocktails – lebua's latest groundbreaking cocktail series – at our celebrated poolside restaurant in Bangkok.
"This time," says Ron Ramirez, lebua's master mixologist, "with the Twisted Classics Cocktails series, we've taken a futuristic approach to five legendary classics, maintaining their traditional flavor but adding love, care and a passion for detail combined with exquisite delivery to create finely crafted futuristic masterpieces."
Liquid Martini – Originally the Classic Martini
It takes a certain chutzpah to experiment with the cocktail HL Mencken called "the only American invention as perfect as the sonnet". At 0.9° our version is served at the temperature of liquid nitrogen, making it the coldest martini on the planet in liquid form, whether vodka or gin, stirred or shaken, with an olive or a twist.
Nitropolitan – Originally the Cosmopolitan
Ron's take on the Metropolitan, itself a variation of the Cosmopolitan martini, with Absolut 100, Cointreau, cranberry juice, orange liqueur and a lemon splash, shaken and poured over a tea bag of dry ice and orange peel, and garnished with cotton candy if desired.
My-Thai – Originally the Mai Tai
Like Trader Vic who traveled the world in search of flavors and spices, our mixologist traveled the world and found his in Thailand, then transformed the Mai Tai invented by Vic in 1933 into what could well become the Thai national drink. White and dark rum, dry orange liqueur, fresh Thai basil leaves, kefir lime leaves and syrup, orgeat syrup, lime and pineapple juice – pressed, churned and shaken.
Red Velvet Caipirinha – Originally the Caipirinha
Our version of Brazil's national cocktail, which takes its name from the word caipira (someone from the countryside), is made with overripe orange muddled with Brazilian cachaça, a splash of Thai lime, crushed, muddled, churned and topped with Shiraz red wine.
Black Clover Club – Originally the Clover Club
The original Clover Club cocktail, named after the Philadelphia men's club at which captains of industry met in the Bellevue-Stratford hotel, dates back to at least 1910. A century later, Ron replaced the traditional fresh raspberries with blackberries, then added London dry gin, Creme De Mure liqueur, lemon juice, pasteurized egg white and pineapple nectar – dry and shock shaken and frosted with pineapple.
Appropriately enough, these redefined classics are only served at Café Mozu, where all-day indoor and outdoor dining has been redefined as well, from the legendary breakfast buffet, to the authentic Middle Eastern and Indian, Thai, wok-fried Chinese, traditional Japanese, classic American deli, wood-fired pizzas, and pastries of the finest French flour.
Forget everything you know about drinking and dining and redefine your day at Café Mozu.