Brine - Review - Langsuan - Chiang Mai - The Infatuation

"Not everyone loves fermented liquid enough to name a whole bar after it, but the people behind this place do. They use a housemade mix of brine made from fermenting different ingredients, like olives and watermelon skin. And judging from their classic cocktails, they’re very proud of that brine. Negroni? Brine. Daiquiri? Brine. Amaretto sour? Yup, that one’s got brine, too. They also have a wide range of non-briney cocktails, as well as some Japanese bar bites like a smoked saba and roasted miso-marinated mackerel. The bar space itself takes on a minimalist aesthetic, with black and white colors throughout, a small bonsai tree perched on a shelf above the spirits, and a counter made of white ceramic tiles placed in grids. Which does remind us of a scene fromThe Substance." - Vichayuth Chantan