Mixologist Joseph Boroski created that cocktail, but he's no more likely to stick a parasol in it than juggle bottles.
It's a lot of work, but I love it," says New York mixologist and bartender Joseph Boroski. He started out selling wine to restaurants when he was still in his teens and became a bartender when he hit drinking age.
In the 10 years since he's travelled the world creating cocktails specifically for highend bars and the restaurants in fivestar hotels, including Sambal at the Sheraton in Bangkok.
And Boroski was back again recently to concoct drinks for Fat Gut'z, the new joint on Soi Thonglor, all inspired by the tropics and shipwrecks.
We bellied up to the bar and ordered an explanation of the term "mixsultancy".
Are you a Thai-aholic?
They really sweeten things up here! I always come back and try the drinks I creat¬ed last time, and they've always been made much sweeter!
They think sugar makes the cocktails better, but that's not the case. It's really hard to overcome that in Thailand.
Juggle some bottles for us.
I hate "flaring". Let me ask you this: Do you ever get a good cocktail from a guy that throws bottles around?
It's very inefficient to take 15 minutes mixing a drink that should take a few seconds.
But yeah, when I was very young I played around with it, but I soon realised it wasn't anything important at all.
What was the first drink you ever made?
Probably a martini - I'm not sure. It was something very simple, I guess.
How does one become a cocktail creator?
I had a chance to work with this really good chef, and that helped me understand flavours and taste things for what they are.
Think of a good drink as a good meal. It involves a lot of things, a lot of preparation. The ingredients need to be just right. The balance of everything is involved. The method is very important.
And yet I can give you a recipe and we'll both make the same drink, but it will come out slightly different.
Can bad spirits make good cocktails?
I've heard people say, "That's a cheap vodka so it's good for mixing drinks," and that's wrong. People say that about margaritas because they've only had margaritas with bad tequila in them. You'd be surprised at the dif¬ference good and bad tequila make in a drink.
Have any of your creations become classics?
I did this cocktail in New York about five years ago called a Blueberry Joe. It became very popular and it's been made in bars and restaurants all over the world - but that's just far from being a classic.
By definition, a classic has to be around for a long time. I think the newest "classic" cocktail is the Cosmopolitan, which was invented in the '80s.
Can you patent your recipes?
You can't - it's like food. And, really, how can you protect a recipe? People can always twist it around. It wouldn't be worth it going around suing every bar anyway.
What makes a good bartender?
There's a huge list! When I train people I always asked them what a bartender does and what makes him good, and often they give completely different criteria.
A good bartender obviously has to make good drinks, but there's much more to it. I used to work with this guy who made horrible drinks but people loved him! He had this great personality and he got people to drink.
I know you can't train personality, but just use what you have and make it work in your own way.
What's the future of bartending?
People in general are becoming more interested in cocktails and really good drinks, and there are a lot more career bartenders these days, not like before, when you got into the job by accident or for fun. These are people that take their job seriously.
This just means we're going to get better and better drinks in the future!