Cementing its reputation as one of Southeast Asia’s leading drinking destinations, Rosewood Phnom Penh is thrilled to announce its new Rosewood Bar Series in collaboration with The World’s 50 Best Bars. Sora Sky Bar will host the world’s top mixologists – one per month – enabling guests to connect with these visionaries and experience their unique creations first-hand. Each guest mixologist will present an exclusive menu inspired by Cambodia’s rich cultural identity, while some will also pour a few of their signature tipples.
The Rosewood Bar Series starts strong with veteran bartender Hayden Lambert of Melbourne’s Above Board, ranked No. 44 on the World’s Best Bars 2022 list. From May 17-21, Lambert will share his warm hospitality and tantalizing drinks with guests at Sora.
From June 22-25, Nikos Bakoulis, who helms top-ranked Greek bar The Clumsies, rated No. 4 by World’s Best Bars 2022, will bring more delicious creations from Athens to Phnom Penh. An all-day cocktail bar with a loyal following, this beloved watering hole is known for its playful pours and lively style.
Next up, Rosewood Phnom Penh will welcome famed Italian bartender Benjamin Fabio Cavagna of Milan’s 1930, ranked No. 20 by World’s Best Bars 2022. With Cavagna behind the bar at Sora from July 12-16, guests can expect cutting-edge libations with an authentic Prohibition vibe.
Last but not least, industry legend Benjamin Padrón of Licorería Limantour (No. 6) will showcase his talents from August 23-27. As the head of Mexico City’s buzziest party bar, Padrón will bring his passion and personality to Sora, serving up colorful cocktails that are balanced, precise and unpredictable.
“The Rosewood Bar Series offers a remarkable opportunity to meet world-class mixology professionals and taste one-of-a-kind menus inspired by Cambodian culture while enjoying the views from atop Phnom Penh’s highest bar,” says Daniel Simon, Managing Director of Rosewood Phnom Penh. “We’re delighted to host these wildly talented individuals at Sora, where we celebrate exceptional food, drinks, hospitality and local heritage at every opportunity.”