For Sarah, developing the cocktail was about much more than combining flavors. The challenge was to create a drink that reflected a Swiss identity while being suitable for an international audience – and at the same time meeting the requirements of an airline environment.

We spoke to her about her journey behind the bar, the position of women in the profession, her approach to creativity and the process behind developing SWISS Alpine Essence.

SWISS: How did you originally get into the cocktail scene?
Sarah: I started my career in hospitality in my hometown Bangkok in 2016, as a hostess at a rooftop restaurant. I didn't feel I fit that role – but the venue had a great bar, and I wanted to work behind it. When I asked the manager, I was told that bartending wasn't a suitable profession for women. I was disappointed and left that job, but at the same time this experience also motivated me. 

Since I fell in love with mixology simply by watching a bartender work, I wanted to learn more. So, in the same year, I joined the opening team of an up-and-coming rum-focused bar in Bangkok, working with local Thai ingredients and premium rums. That's where I learned the fundamentals of bartending. The bar later ranked among “Asia's 50 Best Bars”.

In 2019 I moved from Thailand to Switzerland with my family, since my father grew up in Zurich and I was ready to discover more of my Swiss roots. So here I joined the Raygrodski bar, which is an institution in Zurich and I picked up more experimental, kitchen-influenced techniques. One year later, I joined the renown Widder Bar at the Widder Hotel, where I learned the classics: spirits, classic cocktails and professional bar service. And again, one year later I won the award for “Best Cocktail of Switzerland” from the Swiss magazine Bar News in 2021.

I then moved my workplace to IGNIV in 2022, first as Assistant Bar Manager and eventually as Chef de Bar. During that time, I received several awards, including “Bartender of the Year” from Bar News and “Most Innovative Bartender” from Falstaff. I also worked with the team on the bar’s award-winning menu. So – in short: that was essentially my journey into the Swiss bar community (laughs). 

You just spoke about the role of women behind the bar. Has something changed since you started?
The experience I mentioned earlier, being told that bartending wasn't for women, wasn't unusual for the time, unfortunately. Later, in 2022, I became one of the first women to work behind the bar at Widder Bar, which felt like a shift to me. I could work just as hard and fast as any of my male colleagues, but I noticed that some guests still expected to see a man preparing their drink. I strongly believe, however, that change will shape perception. The more women start working behind the bar as bartenders, the more their presence in the field will become normalized – and the more trust will be built as a result.

"If my own path has helped open doors for others, that would mean a great deal to me."

I have always encouraged other women I have worked with, including my apprentices, to enter competitions and put themselves forward. Today, more women are winning competitions and receiving attention in the media. If my own path, and that of other female bartenders, has helped open doors for others, that would mean a great deal to me.

You were named “Bartender of the Year” in 2022. What did that recognition mean to you?
The nomination followed my win in the “Best Cocktail of the Year” competition. This meant a great deal to me personally – earlier in my career, I didn't always feel taken seriously. So, winning the title of “Bartender of the Year” was an accomplishment for myself especially since I put a lot of work and time into it. It was also important for me to represent women in the community and to show that success for women is possible in the field.

Furthermore, the award opened up many opportunities professionally. It brought more attention to my work and to IGNIV, generated media interest and helped me build a much larger network. Guests began coming to IGNIV to intentionally experience the bar, instead of primarily the restaurant. Of course, this came along with greater responsibility. Once you have received an award like that, there are expectations and quality standards to maintain. But it was absolutely worth it.

What's your approach when creating a new cocktail? Do you have a personal philosophy?
Mostly I work with raw ingredients, but my inspiration usually comes from food rather than spirits alone. A lot of it comes from food, wine and flavors. Sometimes it is a memory from another bar or a particular taste that I want to recreate. I also like to work with local ingredients and combine the richer, spicier flavor palette I developed in Thailand with what's available in Switzerland, though it needs to be toned down compared to Thai cuisine.

"I also draw on techniques I have observed from the chefs at IGNIV."

I aim for drinks that are clean and clearly layered, where each ingredient is distinguishable, and where flavors either complement or intentionally contrast each other – watermelon and tarragon, for example. I also draw on techniques I have observed from the chefs at IGNIV: how they treat and transform ingredients, and how they deliberately use texture and temperature. The goal is usually to create something original rather than a variation on a classic, so experimentation is a big part of my creative process.

What does that process look like when you develop a new drink?
Usually, I imagine what style of drink it could become: long or short, sweet or sour, dry or sparkling. I already have a flavor profile and a sense of balance in mind. Then I choose the spirit according to its flavor and body and how well it works with other ingredients. I particularly enjoy translating dishes into liquid form. I once created a drink inspired by ceviche, for example, using rhubarb, aquavit and tomato.

From there, it's a process of gathering ingredients, testing combinations for balance, and finding the right texture: silky, sparkling or with a sharp acidity. Visual presentation matters too: the glass, the ice and the garnish can all contribute to the overall presentation and aroma. It is a holistic process, and it usually takes time. I often work on several cocktails simultaneously.

How did the collaboration with SWISS come about?
SWISS first approached me in 2023, and the drink then went live onboard at the end of July 2025. Several bartenders and bars were part of the selection process, and I had six weeks to prepare for the first tasting with the SWISS team. I was nervous because I am very competitive and obviously wanted to win (laughs). But the process was very friendly, and I quickly felt comfortable presenting my concept and the drink.

After an initial feedback, I reworked the recipe for a second round. Given the diversity of guests onboard, it needed to be more approachable – lower in alcohol and less intense than my original version.

What made developing a cocktail for an airline different from creating one for a bar?
A lot of ingredients that work well in a bar were simply not possible to use. Fresh fruit and vegetable juices, for example, deteriorate or oxidize quickly. The ingredients also had to be available in large quantities and independently of the season.

Other criteria that SWISS had defined were that it should be sophisticated but light, herbal and distinctly Swiss, while also reflecting the brand and having the potential to become a lasting signature. That was limiting at first, but it also pushed me to think differently and work within a framework quite different from a typical bar setting.

So eventually you can compare SWISS Alpine Essence to an own interpretation of a white Negroni, with ingredients such as White Vermouth Dry, Elderflower Syrup, Crème de Cacao, Citrus and Crème de Menthe.

What does it mean to you personally to have your creation served onboard SWISS?
It is a great honor. It is not something you get to do every day. Friends and family send me pictures of the cocktail onboard, and I have even heard from people I had not spoken to in many years.

It makes me very happy to see my creativity reaching such a broad audience and it's meaningful to know the recipe reaches so many people. I also really appreciate the team at SWISS who worked with me during this time and supported the process.

Information:
SWISS Alpine Essence onboard
The SWISS signature cocktail is available in SWISS First, SWISS Business and now also in SWISS Premium Economy on long-haul flights.

On European routes, the cocktail is also included in the SWISS Saveurs beverage selection in SWISS Economy and part of the drinks’ menu in SWISS Business.