Tax Bar Bangkok's New Six-legged Cocktail Menu

Words: Wariya Intreyonk, Photos: Wariya Intreyonk

In the beating heart of Bangkok's after-dark playground, one bar is shaking up mixology with a provocative twist that's not for the faint of palate. Tax Bar Bangkok is the creation of the YOLO Group, led by Nik Anuman-Rajadhon, with Attapon De Silva crafting the menu as a true maestro of flavours in the cocktail scene. Together, they invite drinkers to step far outside their comfort zone with a cocktail series inspired by local edible insects.

Eating bugs is a part of many cultures, including Thai culture. From Northeastern to Northern Thailand, bug-based dishes are common, for instance, Namprik Malangda (Mangda), Yum Khai Mod Daeng. On the other hand, fried bugs are popular street snacks, beginning during a grasshopper infestation from 1982 to 1987, which led locals to consume them. Then it expanded to other types of insects.

The Western world has recently turned its focus to insects, which are gaining recognition as a remarkable superfood. Packed with an impressive array of nutrients, insects are rich in high-quality protein, essential amino acids, vitamins, and minerals. This newfound interest stems from their potential to offer a sustainable and nutritious alternative to traditional protein sources.e rich in high-quality protein, essential amino acids, vitamins, and minerals. This newfound interest stems from their potential to offer a sustainable and nutritious alternative to traditional protein sources.

The Tax Bar's menu features six cocktails for adventurous drinkers and bug enthusiasts to try. Each drink is accompanied by a small serve of snack to intensify the experience. For those who wish to try all six in one night, it is better to follow the staff's recommendation. If that isn't enough bugs for a night, the bar also serves a bowl of insect mix—vending cart style—with deep-fried pandan leaves, a spray of Maggi sauce, and a dusting of white pepper.

The first drink, Bee Lavae, is a refreshing concoction that artfully combines the nuttiness and honey-like sweetness of bee lavae with the bold, smoky essence of roasted bell pepper tequila. This refreshing beverage also features the juicy, hydrating notes of ripe watermelon, a burst of fresh mint, and the herbal complexity of vermouth, all beautifully complemented by a splash of vibrant Aperol. To elevate the experience, it is served alongside crispy, deep-fried bee larvae, accompanied by a creamy mayo-based sauce that highlights Dijon mustard, watermelon, bell pepper, and Italian basil.

The next drink, White Cricket, is a delightful concoction crafted from a harmonious blend of nutty, earthy white cricket cordial, smooth, bright Japanese gin, and fragrant St-Germain elderflower liqueur, balanced with a touch of acid solution and just the right amount of sugar for a hint of sweetness. This unique beverage is complemented by an intriguing pairing of lightly roasted crickets and a luscious muskmelon-cricket mayo sauce, creating a truly unforgettable and adventurous tasting experience.

Bamboo Worm is a one-of-a-kind beverage that boldly showcases the rich, cheesy, salty, and buttery essence of bamboo worms. Infused with umami-rich miso, this mixture harmoniously blends Champagne acid for a sparkling twist, coconut water for refreshing hydration, and oolong ginger tea that adds a gentle warmth and complexity. The experience is further elevated with a topping of crispy, deep-fried bamboo worms, accompanied by a luscious mayo infused with miso, coconut flower nectar, and a delicate coconut sugar acid blend that beautifully balances the flavours.

Grasshopper, not the classic cocktail, features a blend of aged rum and grasshopper shrub, balanced by the sweetness of wild honey and the floral notes of rosehip liqueur. This intriguing concoction is rounded out with the earthy depth of wild red tea and a surprising hint of umami from soy sauce. To elevate the experience, it is beautifully paired with crispy grasshopper garnished with a roasted grasshopper and a tangy mayo made from red grapes and white wine vinegar, creating an unforgettable fusion of flavours and textures.

Silk Pupa is a blend that marries the smoky allure of mezcal with the rich warmth of bourbon. The addition of pupa miso introduces a savoury depth, while the subtle notes of Earl Grey tea infuse the drink with a fragrant elegance. A hint of bay leaf adds a refreshing herbal twist, balanced by the umami richness of mushroom garum. When paired with the luxurious silk pupa and a decadent miso-truffle-shiitake-black tea mayo, this combination transforms into a true culinary delight, creating a harmonious interplay of flavours that dance on the palate.

Giant Water Bug is a concoction crafted from a delicate distillate of giant water bugs, enriched with the earthy charm of black cricket cordial. This innovative drink features a harmonious blend of tangy rhubarb liqueur, crisp dry vermouth, and a hint of fragrant rose water, all elegantly carbonated with CO2 for a refreshing finish. Instead of the jaw-breaking giant water bug, the drink is paired with roasted black crickets, adding a crunchy texture and an adventurous twist. To elevate this unique pairing, a velvety mayo made from honey-roasted rice is infused with a tantalising blend of Dijon mustard, salt, and a whisper of cinnamon, providing a rich and flavourful complement that enhances each sip and bite.

For those with a crustacean allergy, there’s no need to miss out on the vibrant cocktail scene at Tax Bar. There’s a delightful selection of non-insect-based cocktails that cater to all tastes and preferences. Everyone can find something enjoyable, ensuring that all guests can relax and savour their time in this lively and welcoming atmosphere.

Tax Bar Bangkok

Hours: Daily, 19:00-01:00

Tel: +666 1917 9719

Facebook: https://www.facebook.com/taxbarbkk

Instagram: https://www.instagram.com/tax_bar_bkk/

Location: 695-697 Maitri Chit Rd, Pom Prap, Pom Prap Sattru Phai, Krung Thep Maha Nakhon 10100