Nu Artricharin gives the Mojito a refreshing twist
Nu Artricharin prepares a mojito at R Bar, the Renaissance Bangkok hotel’s smart and sexy flagship drink spot. On the counter, the gifted young barman sets out a dish full of lime wedges, a bunch of mint, and some simple syrup. But this isn’t your everyday rum, sugar, and mint mix. Nu gives this classic drink a refreshing modern twist, swapping Chivas Regal 12 for white rum.
“In the bartending world, there’s no limit. You can always find new things to work with,” says Nu. That might mean beefing up a Negroni with cacao nibs, or adding other elements to an Old Fashioned. In this case, for R Bar’s signature Chivas 12 Mojito, Nu fuses ingredients typically found in an Old Fashioned with Cuba’s traditional highball cocktail. He explains that Chivas 12—a premium blend of whiskies that are at least 12 years old together with a generous measure of Speyside malts—features a light, fruity flavour profile that pairs perfectly with the homemade palm sugar syrup he swaps for the standard white sugar simple syrup. Its apple, honey, and butterscotch notes draw out the roasted, malty flavour of the palm sugar.
That’s not all. Nu also laces his mojito with angostura bitters for a little extra kick. And he does so by pouring the bitters down the spine of a bar spoon. This way, the bitters distribute evenly across the surface of the ice, giving the cocktail a deep, almost purple crown. “It’s boring for me and my customers if I serve them dry, bland cocktails,” he declares.
Such a passion for pushing boundaries comes as no surprise. In his spare time, Nu plays guitar and drums in a band, and says he gets the same rush from making cocktails as he does when he takes stage. The excitement stems from the look he sees on his customers’ faces when they taste something new he’s created. It’s like a crowd hanging on his every move.
When Nu slides the glass to the edge of the bar top, his cocktail boasts three distinct levels of colours. There’s a lush green from the muddled mint on the bottom, a rich amber hue from the Scotch and syrup in the middle, and dark tones from the bitters diffusing through the crushed ice on top. As a clever and clearly well-planned windfall, the look of the cocktail complements the colours that distinguish R Bar itself—the red, gold, blue, and green fibre optic lights that slowly change, reflecting off the stylish granite and polished wood interiors.
Thanks to Nu, the mojito leaps to new heights without losing touch with what makes it special. The same could be said about R Bar, where “the norm” will simply never be good enough. Stop by for a Chivas 12 Mojito, and stick around and see what Nu and R Bar reveal next.
- Muddle 2 wedges of lime and 1 spoonful of brown sugar in a highball glass
- Pour in 30ml of palm sugar simple syrup, add a handful of mint, and muddle again
- Add 50ml of Chivas Regal 12 and 2/3 cubed ice, and stir with a bar spoon
- Top with crushed ice and a splash of soda
- Drop a couple of dashes of angostura bitters down the spine of the bar spoon
- Garnish with a sprig of mint