Infusion Bar Siem Reap – Sustainable Craft Cocktails
Words: Monica Tindall
Photos: Han Sen Hau
Only second to a good cocktail do we love a good sustainability story. And the team behind Infusion Bar in Siem Reap do both exceptionally well. Blending local fruits, flowers, herbs and spices with locally-produced and eco-packaged bottles, they bring the taste of Cambodia to every glass with the promise of ensuring the same experience will still be here for future generations to enjoy.
Infusion Bar Siem Reap
Infusion Bar boasts a lovely riverside location in the heart of Siem Reap. It’s perfect for enjoying sundowners as you watch the golden hour cast its reflection on the water’s surface. The covered patio is bordered by lush monstera plants, making any amateur gardener envious. High tables and stools provide excellent perches for people-watching, while daybeds with low coffee tables create a more laid-back vibe.
Inside, a gorgeous wooden bar rests upon a sturdy stone base. It’s lined with crystal containers holding house-made syrups and tinctures made from leftovers, aiding their zero-waste goals. Furthermore, their collaborations with ecoSPIRITS and the local Siem Reap Craft Brewery see bottles refilled, closing the packaging loop with circular solutions. Textured concrete walls, hanging exposed filament bulbs and friendly servers complete the inviting atmosphere.
Cocktail Menu
Today, bartenders Meas and Tao are whipping up our beverages, and Esat is ensuring each one is delivered with a smile.
We kick off with the Tangy Tamarind (USD 5.50), and it’s a fantastic beginning. Sour and icy cold, it sure takes the edge off the heat in the dry season in Siem Reap. Hojicha-infused Widges gin, lime and house-made tamarind syrup are shaken, served in a martini glass and finished off with several drops of mint oil on top. I love the tart profile.
The Mekong G&T (USD 6) catches Han Sen’s attention. Crafted with Seekers Mekong Dry Gin, DOM 1510 Benedictine, pandan syrup, lime, Fever Tree Indian Tonic, and kaffir, this cocktail is served in a highball glass over ice, garnished with pandan and kaffir leaves. It’s another terrific porch sipper, where the gin’s sharpness is softened by the pandan syrup and a hint of herbaceousness from the DOM.
The Passionita (USD 6.50) is made with La Traversia Mezcal, Cointreau, passion fruit, lime juice, and sugar syrup. It’s canary-yellow in hue and served in a Margarita glass with a lime garnish. The fruity and smoky drink offers a simple yet powerful combination of flavours. We recommend trying it independently and then sipping a little through the salt rim.
The Lotus Blossom (USD 6) is a unique twist on the classic Negroni (you can already guess it’s a winner for my palate). It features a blend of gin, Luxardo Bitter Rosso, a touch of lotus tincture, cranberry juice, and Angostura bitters, served in a rocks glass. A beautiful white lotus flower petal floats on top, a garnish reminiscent of Cambodia’s offerings to the gods. The flavour profile is a more-ish mix of sweet, bitter, and sour.
The Mansoon (USD 5.50) is a Cambodian take on the mojito, made with Plantation Original Dark rum, paddy rice herbs, lime, tamarind syrup, and Singha soda water. It’s served in a crystal goblet with a lime and herb garnish. The dark rum and tamarind syrup add depth of flavour, and we love the abundance of fresh greens, similar to the herb-packed character of Cambodian cuisine.
We’re glad we saved Gin Baitong (USD 5.50) for last. It combines Widges gin, Suze liqueur, cucumber, lime, sugar syrup and green Kampot pepper for an exciting twist. Served in a stemless wine glass, the pale green cocktail is garnished with shaved cucumber and a stem of closely grouped Kampot green peppercorns. Adventure seekers are invited to pluck off pepper balls, alternating bites and sips.
Infusion Bar Siem Reap Review
Infusion Bar Siem Reap offers delicious craft cocktails, a commitment to sustainability, and a stunning riverside location. Whether you’re seeking a refreshing escape from the heat with a tart Tangy Tamarind or an adventurous Gin Baitong with its peppery kick, Infusion Bar’s menu boasts unique creations that celebrate Cambodian flavours and fresh ingredients. The bar’s focus on eco-conscious practices, from using refillable bottles to crafting syrups from leftovers, adds another layer of appeal. With its inviting atmosphere, friendly staff, and dedication to both taste and sustainability, Infusion Bar is a must-visit for any cocktail enthusiast or eco-friendly traveller in Siem Reap.
Reasons to visit Infusion Bar Siem Reap: a good-looking riverside setting; excellent craft cocktails; admirable focus on sustainability and preserving local heritage.
Infusion Bar Siem Reap
River Street, Krong Siem Reap, Cambodia
+855 088 989 5050
@infusion_bar_siemreap
*air-con & alfresco options
Infusion Bar Opening Hours
Tuesday to Sunday: 5 pm-midnight (until 2 am Friday & Saturday)
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I don’t recall last time I had mix drink.