Desserts with a kick at Hazel’s Ice Cream Parlor & Fine Drinks
For most people, the concept of booze mixed with ice cream begins and ends with rum raisin. And while this particular ice cream flavour is a personal favourite of mine, a recent visit to Hazel’s Ice Cream Parlor & Fine Drinks has proven that bourbon, whiskey, and even stout can also find a home in milkshakes, floats, and (especially) sundaes.
Located in Bangkok’s Old Town, this intimate 2-storey shophouse venue evokes a bygone era. Subdued lighting, old tyme jazz playing in the background, and a bar that resembles a 1920s soda fountain shop all contribute to the sepia-toned, warm and welcoming vibe. Meanwhile, a rather large (and still operable) original 1940s Heildelberg Windmill printing press sits majestically at the entranceway, a nod to the property’s former resident—a print shop that was in operation until just a few years ago.
“My husband’s from this neighbourhood, and he’s very passionate about the local culture, and history of the area,” explains co-owner Regan ‘Suzuki’ Pairojmahakij. “The way this part of the old city is broken down is by occupation. This street [Chakkrapatipong Road] housed a lot of wooden frame shops, photography studios, printing presses, and print shops.”
The ice creams themselves also have an artisanal link, as they are prepared by Farm To Table, a Bangkok-based organic produce company with several shops in town featuring organic ice creams. “But it’s the first time they’ve made alcoholic ice cream,” notes Regan with a chuckle.
Hazel’s menu offers five kinds of artisanal ice cream, including three with booze: namelybourbon, rum, and stout. Dessert drinks also pack a punch—try the smooth as silk Fudge Bourbon Milkshake (B220) with vanilla ice cream, chocolate fudge, plus a shot of bourbon—while the selection of sundaes includes some with a kick and some without. The Green Fairy Sundae (B250) gets its kick from absinthe ice cream, which is then combined with meringue, dark caramel sauce, mint syrup, candied pomelo, and whipped cream. By contrast, the decadent and delicious Great Grandma Hazel Sundae (B240), named after Regan’s Great Grandmother in Canada, is a sweet but sober mix of Madagascar vanilla ice cream, salted chocolate ice cream, Marou chocolate sauce, waffles, and whipped cream, all topped with chewy candied orange peels.
Alongside all the tasty treats on the menu there is an impressive selection of amber spirits, with dozens of scotch whiskies (including several from Japan), bourbons, and rye whiskies to savour, as well as several Thai craft beers available on tap. But don’t overlook the cocktail page of the menu where selections are designated by category: Malt and Grain; 100% Malt; and Corn & Grain. All it took for me was one sip of the Smokey Sour (B360)—which sees Laphroaig 10-year-old sharing a glass tumbler with an oversized ice cube, house syrup, Angostura bitters, and lemon—and I knew I’d found my new favourite drink.
By Bruce Scott
Hazel’s Ice Cream Parlor & Fine Drinks
171 Chakkrapatipong Rd.
Tel: 095 918 9898
Open: Tue-Sun, 5pm-11pm