So we talked drinks and zombie apocalypses with Jineaux Jirayuth of Kilik Social Club

Cold drinks and warm hospitality: these are just two of the many things guaranteed if you enter Kilik Social Club. So, we talked to Head Bartender ‘Jineaux’ Jiyaruth Maphibul who’s in charge, to see how things are done.

Located in Sukhumvit 26, Kilik Social Club is a warehouse-turned-bar. The location is remote enough to feel private and exclusive, but a bit too big to call a speakeasy. So, they bring in live music six days a week, made sure everyone at the bar seats feels welcomed, and the place becomes one of the homiest places in town.

Making sure all the things are in check is Head Bartender ‘Jineaux’ Jiyaruth Maphibul, with years of experience in the bar industry, and the mind behind the bar’s new menu.

Recently, we made our way to the bar, and asked questions we never asked any other interviewees before. Here’s how it went.

[Hero and featured image credit: Kilik Social Club]

Interview: Drinks and zombie apocalypses with Jineaux Jirayuth of Kilik Social Club

Kilik Social Club has changed a lot since it was opened. How would you describe Kilik Social Club now?

When it first opened, Kilik Social Club leaned more into being a serious cocktail bar. So when I joined, I wanted it to really be a social club, true to its name — a place where people could hang around and listen to music, not feeling too serious. No wonder who you are, it’s a place to hang out, maybe find new friends, maybe not, but you’ll get to have fun.

The new menu also reflects that: nothing too serious or something that’ll make you feel heavy after having just one [drink]. These cocktails are complex, but not complicated.

What’s your favourite drink from the new menu?

My favourite is “The Last Supper.” I have always loved spirit-forwards. This one is, in essence, an Old-Fashioned with added complexity. It’s inspired by the painting of Jesus and his apostles. You’ll taste the sweetness from the syrup first, then you’ll get betrayed by the amount of alcohol without knowing it.

What do you think makes a good cocktail?

It’s how you pay attention to the details. There are reasons why we stir, we shake, how we maintain the balance, the ratios — everything. Of course, a good cocktail is the one that the customer likes, but it’s the details that make you achieve that.

How did you get started being a bartender?

I started in a craft beer store because I wanted to gain more knowledge. It was a really valuable time and I enjoyed doing it, but then I started to think of my career path. The next step is being the manager, and next to that is to open my own bar. It doesn’t feel very challenging.

I’ve always loved the vibe of being in a bar, I enjoy having some drinks with good friends, and I don’t mind chatting up people I just met — being a bartender seems like the right choice. I got started in Bar 335, a more serious cocktail bar. I used to be content with my drinks, that maybe this is already enough, but then I met people who commit their efforts into each cocktail, using all these techniques that I never knew.

All I try to do is absorb all I can and make the most of my time learning from the team. If they teach me, I’m focusing and memorising it. If they don’t, I’m nagging them until they do.

Do you have an idol you pull inspiration from?

I feel like a bartender is an artist. You need to have your own character, be yourself, but still in a way that’s easy to work with in a team setting.

So, always be on the lookout for how to improve your skills, be an open book and don’t be afraid to ask for help. Even simple things like how to talk to customers take effort and experience on how to do them well. There is always room to improve — pull inspiration from anywhere and anyone you feel is correct.

Would you survive a zombie apocalypse?

Give me a liquor bottle from the higher shelf and ten minutes, because I’m not surviving any of that. Might as well run out and let them have a free-for-all.

What’s the wildest customer experience you’ve ever seen?

There was this one girl, came in, sat alone, and just started laughing. All of the sudden, we heard her head bang on the table like she lost her consciousness. But she didn’t, she perked right back up and started laughing again. After more alcohol, she was laughing on the floor. We had to send her home because we didn’t know what she was on, like I was scared of her at that point.

What is something I wouldn’t believe about you?

I’m actually not a playboy. No, I will not elaborate further.

What are you proud of, but never have an excuse to talk about?

I brag a lot. I feel like when I have a good story to tell, I’m not keeping it in. It’s not like I want people to be jealous, but I know a good story puts positive energy into a room. If I know a story will do that, it’s nice to let my friends get in on it, too.

What’s the largest animal you think you could take on in a fight?

Yeah no, I’m not fighting anything. I run at the sight of a cockroach, and I’m not punching any dogs. If I see a bear, I’m running the hell away.

Which bars would you recommend in Bangkok?

Depends on what you’re looking for. If you’re down to try some experimental drinks done right, P’ Fahbeer of Lost in Thaislation is perfect for that. I also recommend Bar Scofflaws — they’re great if you love simple, complex, but not complicated cocktails. These two bars will ensure a great evening.

What advice would you give to bartenders just starting out in the industry?

On top of everything, have a service mind. You can make the best drinks in the world, but what makes the guests come back is how you treat them, how you talk to them, how you make them feel welcomed. They chose our bar out of all the bars in the area, and a cocktail isn’t cheap. Show them that they made the right decision.

Before becoming a good bartender, be a good host. You’ll meet a lot of different customers, so many scenarios. You’ll find weird people, fun people, memorable people — all of those are experiences you’ll need.

Kilik Social Club is located at 100/2 Warehouse26 Soi Sukhumvit 26 Sukhumvit Road, Klongteoi, Bangkok. Open daily, 6pm onwards. Tel. 092 896 6982.