Busaba Eathai group launches first cocktail bar


Busaba Eathai barRestaurateur Alan Yau has launched the first-ever bar within his Busaba Eathai chain with a new cocktail lounge at the group’s site in Hoxton, east London.

Leading bartender Joe Stokoe of consultancy Heads, Hearts and Tails has drawn on exotic flavours for Busaba Bar to complement the restaurants’ Thai cuisine.

Cocktails include a Lychee and Kaffir Lime Martini, made with vodka infused with jasmine and kaffir lime plus lychee and lemon juice, and a Thai Martini, combining gin with lemongrass, Thai basil and birds eye chilli tincture.

The Nam Thang Mo uses rum blended with watermelon, kaffir lime, guava and chilli, while the Bangkok Mule is a mix of gin, galangal, Thai basil and ginger beer.

Whisky infused with green tea is the base of the Lao Kong, mixed with pineapple and honey cinnamon syrup. A Thai twist on another classic is the Tamarind Negroni, made with gin, Martini vermouth and Campari plus tamarind syrup.

Busaba Bar also stocks a range of craft beers, including Gamma Ray from Beavertown and Saison from Brew By Numbers, as well as Thai whiskies.

The bar has its own menu of small plates, based on the restaurants’ authentic Thai menu. Created by executive chef Jude Sangsida, dishes include Thai beef jerky, taro chips, prawn and corn fritters, crispy rice cakes, chicken wings and por-pia jay.


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