Cool comfort: decadent ice-cream cocktails from Bangkok

Ian Harriss, Bar Manager for local Bangkok hangout Jameson’s –5 Ice Bar, has created a unique niche through his imaginative brand new cocktail menu. The Plymouth, England native, inspired by Thailand’s sultry climate and the colourful cocktails that have put Bangkok on the map, gave local trends his own unique spin through the artistic use of ice cream, sherbet and sorbet. As he is a stickler for quality, Harriss insists on Bud’s ice-cream, a premium line from San Francisco.

No matter what time of year we’re at, Harriss figures any season is the right time for something tall, cool and creamy. These can be enjoyed on the patio post-BBQ in the summer and as indulgent treats during the holiday season.

Be sure to:

  • invest in the best ice cream and sherbets you can find;
  • use tall, quality glasses that will keep your drinks cool and nicely presented;
  • have fun with seasonal fruit and flower garnishes.


  • cheapening your ice cream. If you use fresh fruits and top shelf spirits, don’t weigh them down with bad ice cream;
  • use plastic cups or glasses, especially as they may affect the flavour of the drink;
  • “naked” drinks! Please don’t forget the straws!;
  • not making non-alcoholic variations available. Your group will have a designated driver.
Ice cream cocktails

(In the following recipes, scoops are 1½ oz.)

Summer Peach

  • 1¼ oz De Kuyper Peach Schnapps
  • 2 oz fresh orange juice
  • 2 oz orange sherbet or sorbet
  • 2 large ice cubes
  • 1½ oz cranberry juice

Layer cranberry juice at the bottom of your glass, and blend the rest of the ingredients. Pour the mix on top of the cranberry juice for a lava lamp effect.


  • 1 oz De Kuyper triple sec
  • 1 oz White Crème de Cacao
  • 1 oz half and half
  • 1 scoop orange sherbet or sorbet
  • 1 scoop vanilla ice cream
  • ¾ oz crushed ice
  • Blend, pour into a glass and garnish with a straw.

Jameson Bar’s Amaretto

  • 1 oz Chambord
  • 1 oz Amaretto
  • 1 oz half and half
  • 2 scoops vanilla ice cream
  • ¾ oz crushed ice
  • Blend. Pour into tall glass and garnish with a straw.

Jameson Bar’s Freeze

  • 1 ½ oz Absolut vodka
  • 3 oz fresh orange juice
  • 2 oz orange sherbet or sorbet
  • ¾ oz crushed ice.

Garnish with a cherry, whipped cream and a straw.

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