Now open at InterContinental Phuket Resort by IHG, Sipping Tiger, is a new intimate cocktail bar rooted in Thai wilderness and techniques that bring them to their fullest expression.
Led by an expert duo of Thai bartenders, Alif Abru (Head of Beverages) and Kunawut (Kim) Wongruen (Bar Manager), the bar’s philosophy centres proudly on local botanicals, sustainable practices, and an instinctive approach to craft. Warm, cocooning with traces of a lush garden, Sipping Tiger is an invitation into a modern den where nights stretch on over precise, botanical-forward pours crafted for intentional enjoyment.
A Hideaway Shaped by Wilderness and Craft
Rooted in wilderness and craft, Sipping Tiger is conceived as a refined convergence of nature and modernity. A hideaway that evokes the feeling of being nestled within a forest, windows open onto lush greenery, replete with warm woods, woven textures, and tactile finishes throughout. Framed by a rattan backdrop and dimmed woven pendant lights, the bar counter is designed for closeness and exchange for guests to watch mixologists in action. Beyond the bar, leather-upholstered sofas are paired with patterned cushions and smooth marbled tables, against potted plants that blur boundaries between interior and garden — all to create a pared back yet richly tactile atmosphere for groups to unwind without ceremony.
Tucked away from the main room, The Den offers a more intimate rhythm. A private 12-seater with its own illuminated bar counter and sculptural chandelier overhead, the space showcases a curated collection of fine spirits and an intimate vibe made for private celebrations and discreet gatherings.
Completing the experience is the Botanical Room, a purpose-built sitting space decked with indoor herbs. Cultivated on racks, guests will find produce utilised across cocktails ranging from Thai basil, Thai cilantro, lemon verbena, dill, thyme, a variety of mints and more. In tandem with the hotel’s on-site garden, the room functions as a working extension of the bar, where ingredients move directly from rack to glass.
From L-R: Alif Abru and Kunawut (Kim) Wongruen, Botanical Room, The Den
Shared Language of Craft and Botanicals
At the helm of Sipping Tiger’s beverage programme are Alif Abru, Head of Beverages, and Kunawut (Kim) Wongruen, Bar Manager — both Thai nationals united by a shared commitment to thoughtful craft. Kim, a finalist in the Diageo World Class Bartender Competition Thailand in 2019 and 2024, brings precision and narrative clarity behind the bar, while Alif draws on over 13 years of luxury hospitality experience to shape the programme’s broader direction.
Developed in close collaboration with Kasetsart University and Chulalongkorn University, Sipping Tiger is the first cocktail bar to formalise a Memorandum of Understanding with the former, combining locally sourced botanicals with academic expertise. Furthering their commitment to responsible sourcing, the team has also partnered with Katian Farm among other local growers, alongside WWF Thailand to pave the way for long-term ecosystem stewardship.
“Zero-waste isn’t a trend for us, it’s our way of appreciating what Thailand gives us,” says Kim. “When you work closely with local botanicals, you realise how much flavour, texture, and character already exists in each ingredient. Our role is simply to handle them with care, transform rather than discard, and let the produce shine through every drink. In doing so, we hope guests experience Sipping Tiger not just as a bar, but as a memory of Phuket or Thailand that stays with them.”
Botanicals Through the Night
Presenting a line-up of 10 cocktails, the menu is designed to pace the night, moving from light refreshers to richer, more contemplative serves, detailed with tasting notes and illustrations to guide guests.
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Anti-clockwise from L-R: Den It Again, Calamansi Riposato, Smoke & Summer, Rum Cartel and Shiro
Highlights include Calamansi Riposato (490 Baht), an aperitivo-style cocktail that shakes cinnamon and peach sherbet, bianco vermouth, and vodka into a spiced and fruity number. Poised as the ideal first drink, flavour-evolving calamansi and tangerine ice opens and brightens sips as it melts. Mojito lovers will lean toward Rum Cartel (490 Baht), a localised mash of homegrown chocolate mint, cucumber, passion fruit honey and Campari that drinks herbaceous and refreshing.
The lightness continues with Shiro (590 Baht), a crisp and grassy highball combining chrysanthemum and Indian borage gin with yuzu sake and lemon honey; while Smoke & Summer (590 Baht) offers a smokier yet equally refreshing Mezcal Paloma variant — layering fermented local pineapple agave, grapefruit soda, and pink lime salt to bring forth a tropicality that echoes Phuket’s sun and sea.
The menu then moves into a textured balance of fruit, spice, and savoury. Take It or Leave It (490 Baht) leans into an earthy, creamy expression built on Thai coriander-infused tequila and orange bitters mango sherbet. Den It Again (590 Baht) spotlights Sipping Tiger’s Aged Local Agricole Rum created in partnership with Chalong Bay Rum, crafted from local sugarcane and matured in French oak and ex-bourbon barrels. Layering guava, five spice, and fortified wine, the drink serves as a nod to local terroir and spice with a warm and gently tart profile.
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From L-R: Dessert Island, Leaf & Brine and When Night Falls
Spirit-forward tipples favour salinity, structure, and clarity. Leaf & Brine (590 Baht) for example, distills flavours of the sea into a bone-dry Dirty Martini. Distinctively briny due to its use of oyster gin, kaffir lime-infused Bianco vermouth and Lustau Oloroso sherry, deliver minerality with a subtle citrus-leaf aroma. When Night Falls (590 Baht) on the other hand, settles as a complex nightcap. Stirring bourbon, Italian amaro and capers brine, drops of orange and chocolate bitters with quick cigar smoke unfolds as a woody, umami pour that is perfect for laidback drinking.
Rounding off with Dessert Island (550 Baht), Southeast Asian dessert flavours surface through pandan-aged rum and cold-infused InterContinental Phuket–exclusive Silver Needle tea, and upcycled coffee liqueur for a sweet, lingering close.
For the non-drinkers, a dedicated Zero-Proof selection continues Sipping Tiger’s produce-forward philosophy. Highlights include Watermelon Splash (390 Baht) that refreshes with fresh watermelon juice and anise jasmine syrup topped with tonic, while Skinny Mango (370 Baht) reimagines mango sticky rice in a glass, blending mango with kaffir lime, coconut, and lime for a bright, tropical sipper. Alongside the cocktail menu, the bar offers bespoke classic cocktails on request, a bevy of premium and rare spirits across categories, a curated wine menu, local Thai craft beer, non-alcoholic beverages, with classic bar bites to pair drinks.
Whether settling in at the bar to watch botanicals take shape, gathering outdoors against greenery, or retreating into privacy at The Den, Sipping Tiger offers nights that unfold with intention. Guided by Thai wilderness with a dedication to thoughtful craft, it is a place that invites guests to linger over zero-waste cocktails while discovering the stories behind every ingredient.
Sipping Tiger is open daily at InterContinental Phuket Resort by IHG, from 5pm to 1am, and seats 69 guests. Reservations can be made here.