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Published on October 10, 2007

Though Samart S graduated in accounting from Bangkok's Krirk University, luckily for drinkers in Bangkok his love for a different kind of measure got the better of him.

"Unlike an accountant, who's tied to keeping track of numbers, I can enjoy the fun of mixing drinks and being innovative." explains Samart.

An enthusiast for alcohol's versatility, Samart started experimenting with mixing drinks on his own and learned to make an array of exotic of tipples.

"It's fun making your own drinks," says the self-taught mixologist, whose knowledge to date stretches as far as 70 different cocktail recipes. "And if you make one up, you can name it."

A bartender, says Samart, needs to remember the quantity and variety of different alcoholic shots for each drink, and keep his bar well-stocked with standard ammunition like whiskey, vodka and liqueurs. His equipment and utensils also have to be hygienically clean and gleaming.

Ask Samart what his favourite mix is and he'll tell you the Rainbow cocktail. "Easy to drink with a nice fragrance of gin, and colourful," he shoots back.

"I like the challenge of making the Rainbow, which really stands out. You need a lot of patience and concentration to pour each layer of the 'rainbow' without them mixing."

Samart says there are competing stories for the origin of the word "cocktail", but the one he plumps for comes from Europe at a time when banquets were popular.

"On a table heaving with food, alcohol and fruit, a lady pouring herself a drink decided to decorate it with fruit, topping it off with a peacock feather from her hat - the concoction became "a cocktail's drink".

Samart is particularly passionate about his version of the Mai Tai, a cocktail originally from Hawaii. The ingredients were light rum, pineapple juice and dark rum, but for Thai tastes he's changed the focus to Orange Curacao. "Mai Tai," enthuses Samart, "is special for its combination of orange juice and red grenadine that gives a strong flavour and vivid colour."

Royal Princess' Mai Tai

Samart's speciality costs Bt130 here, and is available at the Lobby Lounge from 8am to noon and at poolside from 7am to 10pm. For reservations, call (02) 281 3088, ext 159.

 Ingredients

 Bacardi rum

  1 oz Captain Morgan dark rum    1/2 oz Orange Curacao  

  1/2 oz Orange juice     3 oz Pineapple juice    2 oz Lemon juice      1/2 oz Red grenadine   

Method

Shake everything in a shaker with ice. Garnish with pineapple and cherry. Serve in a tall glass.

 The Nation