They pack a frozen punch

The Distil Bar on the 64th floor at lebua has some amazing new ice cocktails created by mixologist Ronald Ramirez. The flavour is frozen in water at minus-1.9 degrees, so you get a real deep-freeze essence, and, as the ice melts, the flavours emerge and mingle. 

“I have a passion for creating unconventional cocktails that offer new flavours, textures and visuals to make the consumer’s experience more interesting,” says Ramirez. 

“Culinary mixology involves analysis and techniques found in gastronomy and science. You have to experiment and understand the ingredients at the molecular level. The practice of molecular gastronomy works in similar ways with food, and it’s become popular with many mixologists too. I adapted several techniques – flavoured ice, foam, liquid nitrogen, gels, mist, heat and solidifying liquids – to create these cocktails.”

Each of the five ice cocktails has its own stunning look and flavour blend. Devil’s Advocaat is tantalising with vanilla-scented B52 jelly and in-house Advocaat roiling over a huge sphere of ice. It’s creamy, smooth and complex.

The classic margarita is revisited with chilli ice cubes, grapefruit, a rosemary-agave scent and red-wine-flavoured sea salt. The result is Sinor, a sensually fruity and well-rounded drink that’s ideal for unwinding at the end of the day. 

The traditional sangria takes an exceptional turn in a drink called Bouquet, an amplified version with Brancott Sauvignon Blanc, a splash of cognac, pineapple juice, dried fruit and iced berries. 

Same Same But Different is a mellow start to a perfect evening with the ice flavoured with indigenous pandan in coconut water stirred with rum. And, if you crave something a little more substantial, opt for a Rose Fashioned with bourbon and fresh and frozen rose petals.