普吉島洲際度假酒店Sipping Tiger泰式草本雞尾酒之夜 | Sipping Tiger Botanical Cocktail Night at InterContinental Phuket Resort

小燕品味 ・2026-09-05

筆者早前旅居泰國普吉島洲際度假酒店期間，於2026年年初開幕的Sipping Tiger，度過了美好的微醺時光；同時品味以本土草本原料製作的草本雞尾酒，感受零廢棄工藝與迷人氛圍。 During my recent stay at InterContinental Phuket Resort, I savoured delightful botanical cocktails crafted from local Thai ingredients at Sipping Tiger, which opened in early 2026, while immersing myself in the barrsquo;s zerowaste ethos and captivating ambience. Sipping Tiger 以泰國原野為靈感，透過技藝將在地物質的風貌完整呈現。酒吧由兩位泰國資深調酒師聯手主理，分別為飲品總監 Alif Abru 以及酒吧經理 Kunawut（Kim）Wongruen。酒吧核心理念圍繞在地草本植物、永續營運，以及憑藉直覺展現調酒技藝。Sipping Tiger 空間溫暖而具包裹感，滿是繁茂花園意象，宛如一處現代祕境。來到這裡，人們可以在講究工藝、以草本為核心的雞尾酒陪伴下，緩緩度過漫長夜晚，細細品味每一杯酒。 Sipping Tiger is helmed by two seasoned Thai bartenders Alif Abru, Head of Beverages, and Kunawut Kim Wongruen, Bar Manager. Centred around local botanicals, sustainable operations and intuitive craft, Sipping Tiger boasts a warm, enveloping space abundant with lush garden motifs, a modern hidden sanctuary. Here, guests can unwind through long evenings over carefully crafted, botanicalforward cocktails and savour every sip. 飲品總監 Alif Abru 左 及酒吧經理 Kunawut（Kim）Wongruen 右 Beverage Director Alif Abru Left and Bar Manager Kunawut Kim Wongruen Right 源自原野與工藝的隱世空間 Sipping Tiger 以原野與手作工藝為核心構想，演繹自然與現代感的雅致交融。整體空間營造出置身森林深處的感受，窗戶引進滿眼翠綠；大量運用溫潤木質、編織紋理與觸感豐富的材質。吧台以藤編為背景，搭配柔和的編織吊燈，拉近賓客與調酒師的距離，讓客人可以近距離觀賞調酒師的創作過程。 吧台外側，皮革沙發搭配圖紋抱枕與光潔大理石桌，四周擺放盆栽，消弭室內與花園的界線。整體簡約卻觸感豐富，適合三五好友輕鬆相聚、放鬆休憩。 A Hideaway Shaped by Wilderness and Craft Conceived around wilderness and handcrafted artistry, Sipping Tiger presents an elegant fusion of nature and modernity. The space evokes the sensation of being deep within a forest, with windows framing lush greenery. Warm timber, woven textures and tactile materials are used throughout. The bar counter is backed by rattan weaving paired with soft woven pendant lights, narrowing the distance between guests and bartenders so visitors may closely watch the cocktail creation process. Outside the main bar counter, leather sofas accented with patterned cushions sit beside polished marble tables surrounded by potted plants, blurring the boundary between indoors and garden. Minimalist yet rich in texture, it is ideal for casual gatherings with friends. The Den，提供更為私密的氛圍。這是可容納 12 人的專屬包廂，設有獨立發光吧台與雕塑感吊燈，陳列精選珍稀烈酒，適合私人慶祝與低調的聚會。 Tucked away from the main public zones, The Den offers heightened privacy. This private lounge seats up to 12 guests, fitted with an illuminated private bar and sculptural pendant lighting, displaying curated rare spirits for private celebrations and intimate gettogethers. 「The Den」是可容納 12 人的專屬包廂，提供更為私密的空間。 ldquo;The Denrdquo; is an exclusive private lounge that accommodates up to 12 guests, delivering an even more intimate space. 另外還有專設的草本植物室（Botanical Room），擺放室內栽種的各式香草。架上培育著調酒使用的各式原料：泰國羅勒、泰國芫荽、香蜂草、蒔蘿、百里香、多種薄荷等等。這裡與酒店園區菜圃相互配合，是酒吧的實作延伸空間，草本原料直接從栽種架新鮮運用至杯中。 There is also a dedicated Botanical Room housing a variety of inhouse grown herbs. The racks nurture ingredients for cocktails Thai basil, Thai coriander, lemon balm, dill, thyme, multiple varieties of mint and more. Working alongside the resortrsquo;s onsite garden, this space serves as an extension of the barrsquo;s workshop, where botanicals are harvested fresh straight from the growing racks and poured into drinks. 草本植物室（Botanical Room）栽種各式香草，草本原料運用於調製雞尾酒。 The Botanical Room grows a wide array of herbs, whose botanical ingredients are used to craft cocktails. 工藝與草本的共同語言 Sipping Tiger 由飲品總監 Alif Abru 與酒吧經理 Kunawut（Kim）Wongruen 掌舵，兩位泰國籍調酒師皆堅持用心打磨調酒工藝。Kim 曾入圍 2019 及 2024 年帝亞吉歐世界盃調酒大賽泰國區決賽，擅長精準調配與敘事感；Alif 則擁有超過 13 年頂級酒店服務經驗，負責整個飲品項目的整體方向。 酒吧與泰國農業大學、朱拉隆功大學深度合作，更是首間與泰國農業大學簽署合作備忘錄的雞尾酒吧，結合在地草本原料與學術專業知識。為落實負責任的原料採購，團隊也與 Katian 農場等在地種植者，以及世界自然基金會泰國分會合作，推動長期生態維護。 「零廢棄對我們來說不是潮流，而是感謝泰國大地饋贈的方式。」Kim 表示，「當你親身接觸在地草本，會發現每一種原料本身就擁有豐富風味、質感與個性。我們的工作就是用心對待食材，加以轉化而非隨意丟棄，讓原料本身的風采在酒液中綻放。我們希望來訪者不只把 Sipping Tiger 當作一間酒吧，更能帶走屬於普吉、屬於泰國的難忘回憶。」 The Shared Language of Craft and Botanicals The beverage programme at Sipping Tiger is led by Head of Beverages Alif Abru and Bar Manager Kunawut Kim Wongruen. Both Thai bartenders are dedicated to honing their craft. Kim was a finalist for the Thailand round of the Diageo World Class Bartender Competition in 2019 and 2024, excelling in precise blending and flavour storytelling. Alif brings over 13 years of experience within luxury hospitality, overseeing the overall direction of the beverage portfolio. The bar maintains deep collaborations with Kasetsart University and Chulalongkorn University. It is the first cocktail bar to sign a memorandum of understanding with Kasetsart University, combining local botanical ingredients with academic expertise. To ensure responsible sourcing, the team partners with local growers such as Katian Farm as well as WWF Thailand to support longterm ecological conservation. ldquo;Zero waste is not a trend for us; it is our way to honour the gifts of Thailandrsquo;s land,rdquo; Kim shares. ldquo;When you work closely with local botanicals, you discover each ingredient carries abundant flavour, texture and character. Our job is to treat produce with care, transform it rather than discard it, and let the ingredients shine within the glass. We hope guests see Sipping Tiger as more than a bar, but also leave with unforgettable memories rooted in Phuket and Thailand.rdquo; Sipping Tiger 飲品總監 Alif Abru Sipping Tiger Beverage Director Alif Abru Sipping Tiger 酒吧經理 Kunawut（Kim）Wongruen Sipping Tiger Bar Manager Kunawut Kim Wongruen 伴隨夜色漸進的草本酒單 酒單一共設計 10 款雞尾酒，順應夜晚節奏，由清爽開胃的淺調，逐步過渡到層次濃郁、適合細品的酒款，每款皆附上品飲筆記與插畫，引導賓客感受風味。 Botanical Menu Unfolding as Night Falls The menu features 10 cocktails designed to follow the rhythm of the evening, progressing from light, aperitifstyle refreshers to richer, contemplative serves. Each drink comes with tasting notes and illustrations to guide guests through its flavours. 招牌雞尾酒 Signature Cocktails Calamansi Riposato：開胃酒風格，肉桂、桃子雪葩、白味美思與伏特加搖盪而成，辛香帶果香。隨著冰塊（金桔與橘子冰）逐漸融化，風味會持續演變，是開場首選。 Rum Cartel：適合莫吉托愛好者，運用本地種植的巧克力薄荷、小黃瓜、百香果蜂蜜與金巴利，草本感十足，清爽順口。 Shiro：風格清冽的高球酒，菊花與印度琉璃苣浸泡琴酒，搭配柚子清酒與檸檬蜂蜜，滿是青草香氣。 Smoke amp; Summer：煙燻感的梅斯卡爾帕洛瑪特調，結合發酵本地鳳梨龍舌蘭、西打葡萄柚汽水與青檸粉鹽，滿載普吉陽光與海洋的熱帶氣息。 Calamansi Riposato An aperitifstyle shake of cinnamon, peach sorbet, white vermouth and vodka, balancing spice and fruitiness. Its flavour evolves gradually as ice infused with calamansi and orange melts; the perfect opening drink. Rum Cartel Ideal for Mojito lovers, blended with locally grown chocolate mint, cucumber, passionfruit honey and Campari. Bold botanical notes deliver a smooth, refreshing profile. Shiro A crisp highball featuring gin infused with chrysanthemum and borage, paired with yuzu sake and lemon honey, bursting with grassy aromas. Smoke amp; Summer A smoky mezcal Paloma, combining fermented local pineapple tequila, cider grapefruit soda and lime salt, capturing the tropical essence of Phuketrsquo;s sun and sea. 接下來酒款轉向水果、辛香與鮮味的平衡： Take It or Leave It：泰國芫荽浸泡龍舌蘭酒，搭配苦橙精與芒果雪葩，大地氣息濃郁，口感綿密。 Den It Again：使用 Sipping Tiger 與 Chalong Bay 蘭姆酒廠合作研發的本地農業蘭姆酒，以本地甘蔗釀造，於法國橡木桶與波本舊桶熟成。結合番石榴、五香粉與加強型葡萄酒，溫潤微酸，演繹當地風土與香料特色。 The menu then shifts toward balanced fruit, spice and umami profiles Take It or Leave It Thai corianderinfused tequila blended with bitter orange essence and mango sorbet, delivering earthy, velvety flavours. Den It Again Made using agricultural rum codeveloped by Sipping Tiger and Chalong Bay Distillery, distilled from local sugarcane and matured in French oak and exBourbon barrels. Combined with guava, fivespice and fortified wine, it offers gentle acidity and warmth, expressing local terroir and spice heritage. 左上 Den It Again, 中 Calamansi Riposato, 右上 Smoke amp; Summer, 左下 Rum Cartel, 右下 Shiro Top Left Den It Again, Centre Calamansi Riposato, Top Right Smoke amp; Summer, Bottom Left Rum Cartel, Bottom Right Shiro Take it or Leave it 重烈酒款講求鹹感、架構與純淨度： Leaf amp; Brine：乾型 Dirty Martini 演繹海洋風味，生蠔琴酒、卡菲爾青檸浸泡白味美思、Lustau 歐羅索雪莉酒，礦物感突出，伴隨青檸葉香氣。 When Night Falls：適合夜晚收尾的複雜酒款，波本威士忌、阿瑪羅利口酒、橙苦精、巧克力苦精與刺山柑鹽水，短暫浸漬雪茄煙燻，酒體厚實、木質香濃郁。 Dessert Island：甜感收尾，斑蘭熟成蘭姆酒、普吉島洲際酒店專屬銀針冷泡茶，搭配升級再造咖啡利口酒，帶來東南亞甜點風韻。 The heavier drinks emphasise salinity, structure and purity Leaf amp; Brine A dry Dirty Martini reimagined with marine notes oyster gin, kaffir limeinfused white vermouth and Lustau Oloroso sherry. Pronounced minerality alongside kaffir lime leaf aroma. When Night Falls A complex nightcap. Bourbon whiskey, amaro, orange bitters, chocolate bitters and caper brine, briefly infused with cigar smoke. Fullbodied with rich woody notes. Dessert Island：A sweet finale. Pandanaged rum, exclusive silver needle coldbrew tea from InterContinental Phuket Resort, paired with upcycled coffee liqueur, evoking Southeast Asian dessert flavours. 由左至右 Dessert Island, Leaf amp; Brine, When Night Falls From left to right Dessert Island, Leaf amp; Brine, When Night Falls 無酒精系列同樣貫徹重視原生食材的理念： Watermelon Splash：新鮮西瓜汁搭配茴香茉莉糖漿，補上湧泉水，清爽解渴。 Skinny Mango：靈感來自芒果糯米，融合芒果、卡菲爾青檸、椰子與青檸。 除此之外，酒單亦包含經典雞尾酒、珍稀高級烈酒、精選葡萄酒、泰國本地精釀啤酒與各式無酒精飲品。 The nonalcoholic selection also stays true to the philosophy of highlighting raw, natural ingredients Watermelon Splash Fresh watermelon juice with fenneljasmine syrup topped with spring water, bright and hydrating. Skinny Mango Inspired by mango sticky rice, blending mango, kaffir lime, coconut and lime. The menu also includes classic cocktails, rare premium spirits, curated wines, local Thai craft beers and assorted nonalcoholic beverages. 佐酒小食｜精緻分享餐點 餐點設計與雞尾酒相互搭配，適合共同分享： 松露薯條：將細薯條升級為法式炸薯條條，搭配松露貝亞恩醬蘸食。 SPT 漢堡：多汁牛肉漢堡排，佐焦蔥醬、慢煮高麗菜，置於布里歐麵包；可加購卡盧加 N25 魚子醬，升級口感。 橄欖：Castelvetrano 橄欖，以醃漬檸檬與香草浸漬。 三文治：火腿與格魯耶爾芝士組合，清爽適合配酒。 羊肉串：撒滿香草的炭烤羊肉串，擠上檸檬風味更佳。 Bar Snacks Refined Sharing Plates Dishes are designed to pair with cocktails and made for sharing Truffle Fries Finecut French fries served with truffle beacute;arnaise sauce. SPT Burger Juicy beef patty with burnt onion sauce and slowcooked cabbage on brioche bun. Upgrade available with Kaluga N25 caviar. Olives Castelvetrano olives marinated with preserved lemon and herbs. Sandwich Ham and Gruyegrave;re combination, light and winefriendly. Lamb Skewers Chargrilled lamb skewers seasoned with herbs; best enjoyed with a squeeze of lime. 重點奢華小食： 輕漬干貝：茉莉鮮味醬汁襯底。 Egg amp; Eggs：滑嫩鹹香蒸蛋，頂鋪魚子醬。 Premium Luxe Bites Lightly Cured Scallops Served on a fragrant jasmine umami sauce. Egg amp; Eggs Silky savoury steamed egg topped with caviar. 甜點： 巧克力甜點：靈感來自杜拜巧克力，開心果庫納法餅、普吉 70% 黑巧克力與開心果卡士達。 提拉米蘇：以阿瑪雷托酒薩巴雍醬提升風味，為整體體驗畫下奢華句點。 Desserts Chocolate Dessert Inspired by Dubai chocolate, featuring pistachio kunafa, 70% dark chocolate from Phuket and pistachio custard. Tiramisu Elevated with amaretto sabayon, a luxurious closing note to the experience. 由左至右 提拉米蘇, Egg amp; Eggs, SPT 漢堡 From left to right Tiramisu, Egg amp; Eggs, SPT Burger 由左上至右下 三文治, 羊肉串 , 松露薯條, 巧克力甜點 From top left to bottom right Sandwich, Lamb Skewers, Truffle Fries, Chocolate Dessert 無論坐在吧台觀賞草本原料化為酒液、在室外綠意之間相聚，或是退至 The Den 享受隱密時光，Sipping Tiger 帶來充滿儀式感的夜晚。立足泰國原野，堅持用心工藝，邀請賓客細飲零廢棄理念雞尾酒，發掘每一份食材背後的故事。 Whether seated at the bar watching botanicals transform into drinks, gathering amid outdoor greenery or retreating to The Den for privacy, Sipping Tiger delivers nights full of ritual. Rooted in Thailandrsquo;s wilderness and guided by thoughtful craftsmanship, it invites guests to taste zerowaste cocktails and uncover the stories behind every ingredient. Sipping Tiger 位於洲際酒店集團旗下普吉島洲際度假酒店內，每日營業時間 1700‑0100，可容納 69 位賓客。 Sipping Tiger is located inside InterContinental Phuket Resort, part of IHG. Opening hours 1700 ndash; 0100 daily. Capacity 69 guests. InterContinental Phuket Resort 普吉島洲際度假酒店（洲際酒店集團 IHG 旗下） 地址：333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand（泰國普吉府甲塗縣卡馬拉海灘） 聯絡電話：66 76‑629‑9999 電郵：icphuket.info@ihg.com 官方網站：phuket.intercontinental.com InterContinental Phuket Resort by IHG Address 333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand Tel 66 76‑629‑9999 Email icphuket.info@ihg.com Official website phuket.intercontinental.com