Behind the fruit stand at That Luang
ຫຼັງຄ່ຳ — after dark, Vientiane
Sixty-five drinks built on aged rum, lao-lao and fruit from this morning’s market, served under carvings that crossed the sea.
Dark Lao rum, house falernum, passion fruit, orange, caramel.
140,000 LAK
Coconut rum, lemongrass, passion fruit, lime, chili-salt.
110,000 LAK
Laodi white rum, sticky rice orgeat, coconut-pandan cream, pineapple.
110,000 LAK
Sun-dried banana rum, palm sugar, cacao bitters. Big clear cube.
195,000 LAK
Gin, jasmine syrup, egg white, butterfly pea fade. Orchid on top.
140,000 LAK
Dark rum, tamarind cordial, five-spice palm syrup, cinnamon smoke.
110,000 LAK
Tequila, mak khaen tincture, smoke under a cloche, lifted at your table.
140,000 LAK
House rum blend and jar-aged spices, served in its own little clay jar.
195,000 LAK
Sixty-five drinks is a lot to meet at once. These are whole tables, already built — something to pick at, something off the fire, a matched round and a sweet ending. Order one by its size.
The first visit, in the right order.
Four plates, three drinks, no decisions.
Built around the punch bowl.
The volcano, and enough fire to match it.
Mekong river weed crisps, Luang Prabang chili jam.
Warm, tossed in Lao pepper salt.
Crispy rice salad, lettuce cups.
The tiki bar classic, our little joke with Hawaii.
Lao herb sausage over charcoal.
Lao grilled chicken, jeow som.
Marinated in lemongrass and soy, charred over coals.
Finished with mak khaen salt.
Minced chicken, toasted rice, mint, lime, padaek heat.
Green papaya, pounded to order.
Luang Prabang stew, sticky rice.
Whole grilled river fish, herbs.
Sticky, smoky, made for the Bolaven Bird.
Pineapple-soy glaze, charred over the fire.
Raw river fish, sticky rice, soy-sesame dressing, herbs.
Coconut crumb, sweet chili jam.
A little of everything, built for a bowl round.
Sai oua, ping gai, beef skewers, three jeows.
River weed crisps, jeow bong and two more house jeows.
Mango sticky rice, the honest ending.
Caramelised banana fritters, Bolaven coffee syrup.
Swizzle is a tiki bar inside a fruit shop. By day this house is Noy's Fruit Heaven, pouring Vientiane's freshest shakes. At five, the totems wake: 65 cocktails built on aged rum, lao-lao and morning-market fruit, served under carvings that crossed the sea from Bali.
And when the bronze gong sounds, the whole room knows: a bowl is coming.
Every sharing bowl leaves the bar with fire, smoke, and one strike of the bronze. The whole room knows.
Tap the gong. Sound on.
Cannot choose from sixty-five drinks? Tap a spirit and let the totems decide your night.
Hidden behind the fruit stand near Pha That Luang. Good cocktails, warm people, and even warmer nights. We open on 1 December 2026: send us a message and we will tell you the night the torches are lit.
