Beat the Heat with The Dome¹s New Summer Cocktails

It¹s the season to chill and the beverage team at The Dome at lebua is taking mixology and ice to a next level with new concept cocktails that promise to quench your thirst during the hot summer days.

The new additions to the menus are cool, refreshing, and simply addictive.

In the ŒIce Granita¹ Cocktail series, the delicious cocktails are served over semi-frozen flavored shaved ice, so that the more the ice melts, the more flavorful your drink becomes like in ³Fire & Ice² where Chivas Regal 18 years is stirred with vodka and coconut water before it is poured over a chili- lemongrass-kaffir lime granita. These are served with a bamboo spoon, so they can be eaten or sipped. Other cocktails include the Mango Glacier (Chivas Regal 18 shaken with Olmeca Blanco tequila, lime and sugar, served over a refreshingly sweet mango granite) and the Bold & Beautiful (a cool twist on the classic Boulevardier cocktail with Chivas Regal Extra stirred with sweet Italian red vermouth, poured over a Campari and green chartreuse granita with a choice of absinthe, orange or Peychauds bitter mist.

ŒThe Ice Series¹ uses flavors frozen in water at -1.9° Celsius, so that as the ice melts it reveals its true essence and that of the ultra-premium spirits within. The signature is this series is unique take on Thailand¹s favorite dessert, Mango Sticky Rice, and is a exotic blend of premium cachaca, coconut rum, almond syrup, and mango shaken vigorously together, and served with jasmine-mango-almond flavored ice cubes and flavored ice lolly. This series also includes Up in the Clouds (Havana 7 rum, cinnamon and cherry liqueur is combined and then splashed with Angostura bitters, and served over cherry ice cubes and Œclouds¹); Bouquet (Our exotic version of the traditional Sangria with Pinghin Sauvignon Blanc, Cognac, pineapple juice, dehydrated fruits and iced berries); and Luscious Lychee (Tequila Olmeca, Moroccan tea syrup, lime juice is poured over melting lychee ice cubes)

With the range of ŒIce Poptails¹, the team pairs premium cocktails to luscious popsicles to add some fun and excitement to the drinking experience and cool you down during the hot Bangkok evening. Berrymania incorporates berries and lemon with Havana rum and a berry popsicle, while Pop Star is a refreshing cocktail of tequila, Midori and sweet & sour served with a pineapple popsicle.

The health-conscious can also raise a toast to their well being with the new frozen margaritas that use vegetable elements such as carrot and beetroot, or green matcha tea.

In addition, all the bars will be serving a take on the classic Italian aperitif: Spritz is with made with Aperol, house-made fresh orange juice, a squeeze of fresh lime, and topped with Prosecco.

About lebua Hotels & Resorts

lebua Hotels & Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to create emotional connections. lebua¹s award-winning lodging collection includes Bangkok¹s best- performing luxury hotels (Tower Club at lebua and lebua at State Tower), and three boutique hotels in India (lebua Resort, Jaipur; lebua Lodge at Amer, Jaipur and lebua Lucknow).

The Dome at lebua, the group¹s collection of restaurants and bars atop its Bangkok hotels, include Sirocco, the world¹s highest open air restaurant, designated ³2011-2013: HAPA Restaurant of the Year² by the Hospitality Asia Platinum Awards; Sky Bar, named ³the most stunning rooftop bar you¹ll ever see² by The New York Times in 2013; Breeze, highlighted by USA Today as one of the world¹s ³10 most cutting-edge restaurants² in 2014; Mezzaluna, honored as a ³Foodie Top 100² fine-dining mecca in 2013; and the Flute A Perrier Jouet Bar, the world¹s highest Champagne bar. Both Mezzaluna and Breeze featured on La Liste 2017, a prestigious list of the 1,000 best restaurants in the world sanctioned by France¹s Foreign Ministry and Tourism Board. In March 2017, lebua opened Alfresco 64 ­ A Chivas Bar, the world¹s highest whisky bar, offering connoisseurs the ultimate whisky drinking experience. lebua continues to explore hotel management contracts in city and resort destinations worldwide.

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