The Sipping Tiger bar at InterContinental Phuket Resort is not your average watering hole.
More than a standalone hotel bar, it operates as a research and production hub supporting a circular ecosystem across the resort, turning ingredients and by-products into cocktails, useful materials and fertiliser.
One of the bar’s more unusual creations is oyster gin, made using discarded oyster shells from Hom, the resort’s Michelin-starred restaurant.
Sipping Tiger also grows herbs in its dedicated Botanical Room, where ingredients such as Thai basil, coriander, lemon verbena, dill, thyme and mint are cultivated on racks for use in drinks. Together with the resort’s on-site garden, the space enables ingredients to move directly from plant to glass.
The bar’s circular approach extends beyond cocktails. Pineapple pulp is repurposed into coasters and paper, while food waste is transformed into fertiliser that is donated to local farms and communities.
The aim is to reduce waste across the resort while finding practical uses for materials that might otherwise be discarded. Sipping Tiger’s menu includes 10 cocktails, as well as a dedicated non-alcoholic selection, built around locally sourced botanicals and zero-waste techniques.
Sipping Tiger was developed in collaboration with Bangkok-based Kasetsart University and Chulalongkorn University. The bar is the first cocktail venue to formalise a memorandum of understanding with Kasetsart University, bringing botanical research into drink development.
The resort has also partnered with local growers, including Katian Farm, and WWF Thailand to support longer-term ecosystem stewardship.
Sipping Tiger is open daily from 5pm to 1am and seats 69 guests.