Time Out says
An ice cream parlor offering frozen, liquor-infused thrills
An old shop which once was a printing house, has been transformed into a Prohibition-themed ice cream parlor selling frozen scoops that take on an alcoholic upgrade.
Hazel’s, the latest brainchild of Somkiat “Joke” Pairotmahakit (the man behind Seven Spoons, Sheepshank and Mad Moa), sits among other unassuming buildings in the bustling old town. The ice cream bar ticks all the boxes for vintage cool: bare concrete walls, wooden shelves stacked with antique bric-a-brac and a bar made of old-school card catalog drawers. An original Heidelberg printing press takes up much of the seating area on the first floor, embodying the history of its location.
The shop has teamed up with organic producer Farm to Table to come with their own ice cream flavors. Though Hazel’s brands itself as an alcohol-infused ice cream parlor, there were very few spiked options when we visited during the soft launch period, such as stout vanilla with salted caramel (B190/scoop), bourbon vanilla (B220/scoop) and rum raisin (B220). Also on offer are sundae selections like The Great Grandpa’s Sunday Sundae (bourbon vanilla ice cream, stout beer ice-cream, caramel brandy sauce, B280). Teetotalers with sugar cravings will be delighted as most of the sundaes and floats, like the All-American Apple Pie (vanilla ice cream served with apple pie crumble, B240), contain non-alcoholic ingredients.
The bar on the first floor slings whiskey-based concoctions. Try the Menthol Lethal (B350) which combines rye whiskey, Cointreau Camomille beer, absinthe, lime and mint.