She whispers ‘take-me-with-you’ from her aerial perch at Distil, the city’s highest bar on the 64th floor of Tower Club at lebua, aware of her beauty, originality and exclusivity.
No ordinary cocktail, Pandora’s Box is the latest visionary creation from lebua’s master mixologist, Ron Ramirez. “She is a deconstructed culinary delight created from wild fig, vanilla cigar and orange peel that has been macerated for three days, and gin that has rested in an oak bourbon barrel with house-made raspberry bitters for 50 days”, says her creator.
For those who yearn to easily whisk their cocktail away to the other restaurants and bars at Tower Club at lebua, the very presentable Pandora is served in a golden square paper box, garnished with pineapple, fresh lime wedges, and dried fruits.
Pandora’s Box is the latest masterpiece in Ron’s Barrel Aged series, where ingredients are matured in oak barrels for several weeks, creating house-aged spirits used to produce nuanced cocktails. The Barrel Aged series was preceded by such game-changing creations as his Ice Cocktails, for which he replaced the standard ice that has always turned the best of drinks to water with spheres or cubes of unexpected frozen flavors (as the ice melts, your beverage becomes more flavorsome), and his Senses Signature Cocktails, which are purposefully designed to surprise and delight each of the senses – and continue to do just that seven nights a week.
About Distil, Tower Club at lebua
Distil is located on the 64th floor of Tower Club at lebua. It serves premium drinks, innovative cocktails and luxury food items every day at 5pm-1am. Every aspect of Distil reflects purity in its most elementary form. This elegant setting, with sweeping views over Bangkok and the River of Kings, allows guests to wine and dine in sheer luxury, as the perfect backdrop for business or leisure.
Distil is known for many items not available in any other outlet in Thailand, including Havana Club Selección de Maestros Rum, Absolut 100 vodka, Bulldog Gin, L'Or Martell Cognac, Royal Salute 100 cask whisky, Royal Salute 62 Gun Salute whisky, Glen Livet 25 Years Old single malt whisky, as well as exclusive champagne of G.H Mumm Rene Lalou 1999, G.H Mumm Grand Cru and Perrier-Jouët, Blason, Rosé.
Another unique feature of Distil is the Oyster Bar, where fresh Eagle Rock, Pickering Passage, Hama Hama, and Fines de Claire oysters are flown in twice weekly from the USA and France. Fresh sushi and sashimi are also delivered directly from Japan, along with Iranian Caviar; including Almas, Beluga Impérial Huso Huso, Ossetra Royal Réserve, and Sevruga Royal Réserve.
With resident DJs spinning tunes in the background, authentic Cuban cigars, including Juan Lopez cigars hand-rolled exclusively for lebua, can be enjoyed in the adjoining open-air Cigar Terrace overlooking the Chao Phraya River and the city skyline. For more information, please contact +66 (0) 2624 9555 or [email protected].
About lebua Hotels & Resorts
lebua Hotels and Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to create emotional connections. lebua's award-wining lodging collection includes Bangkok’s best-performing luxury hotels (Tower Club at lebua and lebua at State Tower), three magnificent properties in India (Devi Garh by lebua, Udaipur; lebua Resort, Jaipur; and lebua Lodge at Amer, Jaipur), and an exclusive property in New Zealand (Lake Okareka Lodge by lebua). The Dome at lebua, the group’s collection of restaurants and bars atop its Bangkok properties, offers breathtaking vistas and an unmatched caliber of mixology, food preparation and innovative cuisine that attracts epicures from around the world. These include Sirocco, the world’s highest open air restaurant, designated ‘2011-2013: HAPA Restaurant of the Year’ by the Hospitality Asia Platinum Awards; Sky Bar, named “the most stunning rooftop bar you’ll ever see” by The New York Times (2013); Breeze, highlighted by USA Today as one of the world’s “10 most cutting-edge restaurants” (2014); and Mezzaluna, honored as a ‘Foodie Top 100’ fine-dining mecca (2014). lebua is considering hotel management contracts in city and resort destinations worldwide and plans to expand its destination dining concepts to major international locations.
For more information, please visit www.lebua.com or www.facebook.com/lebua, or follow @lebuahotels on Twitter or @lebuaHotelsResorts on Instagram.
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