01/03/2026
Glamour in the Grain
Concept : Fashion Show in the Rice Field
For me, working in the bar industry, a bar is no different from a runway.
The bartender is the designer.
The drink is the model.
And the aroma, flavor, and texture are the garments and details, intentionally crafted with meaning.
The guests are the audience — and at the same time, an essential part of the show itself.
If this glass were the cocktail served at the after-party of a fashion show that I designed,
the show would take place in the middle of a rice field.
I chose ingredients born from the rice field.
Jasmine rice is toasted, then sous vide with spirit and sugar
to create a Roasted Rice Liqueur It gains dimension from a phak khae yaeng syrup —
an herb that grows in rice paddies.
A touch of lime cordial balances
The key element that gives this cocktail its modern luxury
is the addition of Johnnie Walker Black Ruby —
a Scotch whisky that feels playful, bold, and intriguingly new.
Much like me, it comes from humble fields, yet chooses to tell its story in a contemporary way.
Finally, it is garnished with house-pickled santol and young mango,
dripped with chili-salt and sprinkled with crushed peanuts.
This is not just a cocktail.
It is my runway.
It is pride in my roots.
And it is the show called
Glamour in the Grain.
