As someone hopefully once said, go for the food, stay for the cocktails. And if no one has said it yet, then there, I said it.
The reason I say it is because Chao Baan, the Thai restaurant in The Grove, is becoming a force within the St. Louis cocktail scene, developing a solid reputation among those who really dig a finely crafted cocktail, where the imagination behind the bar explodes in a glass, making each drink a bit more special than a rum and coke.
The restaurant has only been open a year, and even with the pandemic, they are pushing along, and are ready to celebrate. They are launching a special giveback collaborative cocktail menu. The menu features five Thai-inspired cocktails crafted by leading beverage directors and mixologists from popular St. Louis establishments, along with three house-made cocktails from Chao Baan.
Chao Baan will donate $1 from each cocktail purchase to a charity of the bartender’s choosing. Guests can purchase the Thai-inspired cocktails at Chao Baan beginning the week of the restaurant’s anniversary, Monday, June 22 through the summer until Wednesday, September 30.
Chao Baan’s One-Year Anniversary Cocktail Menu showcases the talent of five beverage professionals who are major contributors to St. Louis’ hospitality industry including Andy Printy, beverage director at Natasha’s Gin Room, Meredith Barry, bar manager at Taste, Corey Mozer, beverage director at Atomic Cowboy and Firecracker Pizza, Tim Wiggins, beverage director and co-owner at Yellowbelly and Retreat Gastropub, and Morgaine Segura and Charlie Martin, beverage directors at Olive + Oak.
“In our first year, we have received such a warm welcome onto the St. Louis dining scene from guests, The Grove community, and other members of the hospitality industry,” says Shayn Prapaisilp, owner of Chao Baan. “There was never any certainty about how our concept of rustic regional Thai cuisine would be received, but we are incredibly grateful for how the community has embraced Chao Baan’s traditional flavor. Our city has an impressive food and beverage scene so, as part of our one-year anniversary celebration, we hoped to showcase the talent of some of the bartenders and mixologists who make the industry so great while also giving back to organizations that they support and who support the local community.”
Chao Baan’s anniversary cocktail menu:
- “Song of Pa Tong” by Andy Printy of Natasha’s Gin Room to Benefit Friends of Adams
Plantation Rum, Kaffir Lime, Jasmine Tea Syrup, Cream of Coconut, Lime Juice
- “Suu-Way Babe” by Meredith Barry of Taste to Benefit Affinity Community Services
Cimarron Tequila, Grapefruit and Coriander Cordial, Lime Juice, Topo Chico
- “Street Donkey” by Tim Wiggins of Yellowbelly and Retreat Gastropub to Benefit the ACLU of Missouri
Mizu Lemongrass Shochu, Vodka, Spicy Galangal Syrup, Giffard Coconut Liqueur, Fresh Lime Juice, Soda Water
- “It’s Gunna Take a Latte Love” by Corey Moszer of Atomic Cowboy/Firecracker Pizza to Benefit Campaign Zero
House-made Coconut Milk Latte, Spiced Rum
- “#40” by Morgaine Segura and Charlie Martin of Olive + Oak to Benefit the Ollie Hinkle Heart Foundation
Cimarron Tequila, Pineapple juice, Thai Basil Syrup, lime juice, IPA
Four Roses Bourbon, Tamarind Syrup, Lime Juice
Akashi Ume, Simple Syrup, Angostura Bitters, Orange Peel
Banhez Mezcal, Thai Chili Infused Cimarron Tequila, Lime Juice, Simple Syrup