InterContinental Debuts the Sipping Tiger Bar
Edited by Debra John — March 6, 2026 — World
This article was written with the assistance of AI.
References: thespiritsbusiness
InterContinental Phuket Resort by IHG launched Sipping Tiger, an intimate cocktail bar rooted in Thai wilderness and techniques featuring locally cultivated botanicals and an academic partnership.
The bar was led by head of beverages Alif Abru and bar manager Kunawut ‘Kim’ Wongruen, and it formalized a Memorandum of Understanding with Kasetsart University to integrate botanical research into drink development. The menu presented 10 cocktails sequenced from light aperitivos to richer nightcaps, plus a dedicated non-alcoholic lineup that reinterprets Thai flavors like mango sticky rice and watermelon with herb-infused syrups.
Design-wise, the space framed mixology with woven textures, rattan backdrops and a 12-seat private Den, while a Botanical Room grows herbs on racks for direct use. For travelers and sustainability-minded diners, Sipping Tiger offers a produce-forward, zero-waste-forward tasting experience that links place, craft and ecosystem stewardship in contemporary resort bars.
Image Credit: Sipping Tiger
The bar was led by head of beverages Alif Abru and bar manager Kunawut ‘Kim’ Wongruen, and it formalized a Memorandum of Understanding with Kasetsart University to integrate botanical research into drink development. The menu presented 10 cocktails sequenced from light aperitivos to richer nightcaps, plus a dedicated non-alcoholic lineup that reinterprets Thai flavors like mango sticky rice and watermelon with herb-infused syrups.
Design-wise, the space framed mixology with woven textures, rattan backdrops and a 12-seat private Den, while a Botanical Room grows herbs on racks for direct use. For travelers and sustainability-minded diners, Sipping Tiger offers a produce-forward, zero-waste-forward tasting experience that links place, craft and ecosystem stewardship in contemporary resort bars.
Image Credit: Sipping Tiger
Trend Themes
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Botanical-driven Mixology — A focus on locally cultivated herbs and botanical flavor profiles enabling novel drink categories and ingredient-to-cocktail provenance storytelling.
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Academic-industry Bar Partnerships — Partnerships with universities and research institutions that enable scientifically informed extraction, preservation and flavor optimization techniques for beverages.
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Zero-waste Tasting Experiences — A produce-forward, waste-minimizing service model that integrates on-site cultivation and whole-ingredient utilization into curated tasting sequences.
Industry Implications
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Hospitality-resort Bars — Resort bar concepts that blend destination-specific botanicals and intimate design elements to create high-margin, experiential beverage programs.
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Beverage-r&d and Botanicals — Ingredient suppliers and beverage labs focused on scalable cultivation, standardized extracts and shelf-stable botanical formulations for commercial mixology.
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Sustainable Food-service Supply Chains — Logistics and waste-management providers adapting to closed-loop sourcing models and composting or upcycling streams for perishable bar and kitchen outputs.
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