Since opening earlier this year, and subsequently charming the pants off diners and critics alike with its take on Thai pub grub, Uncle Boons in Nolita has served only draft wine, beer and beer cocktails from its handsome 14-foot cherry wood slab bar. But that’s all changing.

In spite of sudsy Thai exports like Singha and Chang serving as the perfect accompaniment to chef-owners Matt Danzer and Ann Redding’s highly praised fried frogs’ legs, rotisserie chicken and charred prawns, a newly acquired liquor license means that very soon that bar will have a lot more to offer than just beer and wine.

A rep for Uncle Boons told Drink NYC that the restaurant recently secured a liquor license, and that plans are afoot to expand the beverage program to include a full list of spirits and cocktails inspired by classics from Thailand.

Though details still need hammering out, we were told that new drinks currently being served include Spicy Tamarind Margarita, Papaya Ginger Daiquiri, and a Mekhong Manhattan made with the traditional Thai rum and served on tap. With the liquor license comes new Sunday brunch service, which will have its own daytime libations like Orange Ginger Mimosa and Shark Sriracha Bloody Mary. Stay tuned for more details.

Uncle Boons, 7 Spring St.; 646-370-6650

Photo: Uncle Boons