Boey from Round in Penang takes on one of the most famous cocktails in the world: the Vesper. Made famous by James Bond, this boozy Martini variation swaps dry vermouth for Lillet Blanc and adds vodka alongside gin for extra punch. While Bond famously ordered his shaken, Boey prefers to stir his Vesper instead, giving him greater control over dilution and letting the spirit-forward character shine through. Ingredients: 50ml Gin 20ml Vodka 10ml Lillet Blanc Lemon peels Meth

In a region known for its tropical climate, where temperatures rarely dip below 25°C and drinkers often gravitate towards refreshing highballs, fruity sours, and easy-drinking spritzes, bartenders have become increasingly obsessed with one of the world's most austere cocktails: the martini. Served ice-cold, crystal clear, and often consisting of little more than spirit and fortified wine, the martini appears to be the antithesis of what Southeast Asia drinks. Yet from Singapo

Shawn Chong of Bar Mizukami in KL demonstrates the art of the Japanese-style Dry Martini - a drink that takes minimalism to the extreme. With a striking 12–15:1 ratio of gin to vermouth (it's usually 6:1), the secret isn’t a fancy ingredient or hidden technique, but a long, deliberate stir that refines the cocktail to perfection. Call it technique, call it craftsmanship, or call it zen - the result is a Martini that’s crisp, elegant, and unmistakably Japanese (and very dry).

Kaung Zaw of COYA in Dubai brings us a twist of the iconic Burmese cocktail, the Classic Pegu Club, by adding the flavors of ripe mango and Burmese red chili-infused gin. You can feel the ripe mango tropical aroma and slightly spicy taste from Burmese chili. Ingredients: 35ml Mango Chili Gin 15ml Cointreau 15ml Fresh lime juice 10ml Simple syrup (2:1) 1 dash Angostura bitters 1 dash Orange bitters Garnish with mango wedge with Tajin powder Make the Mango Chili Gin: 700ml

Created by Esmeralda Castrogionvanni of Atlas in Singapore, The Doe is a light and floral cocktail where vodka is combined with peach and jasmine. Drawing from Esmeralda’s Southern Italian roots, the cocktail rounds out with Passito, a sun-dried dessert wine, which lends a gentle, refined sweetness. The cocktail is inspired by flowers, hence is served in an elegant tulip glass, a nod to its floral flavor profile, and garnished with aromatic gel and delicate edible flowers alo

Mie of Bangkok's The Parlour makes a Manhattan riff as a canvas for the Leaf of Shan. In her hometown of Kalaw, nestled in the cool hills of Shan State, tea is more than just a drink – it’s the heart of hospitality. If you visit any home or tea shop in Kalaw, a warm pot of tea is always waiting for you. Their most cherished tradition is sipping Sticky Rice Tea while nibbling on jaggery (traditional palm sugar). This cocktail infuses rye whiskey with the same sticky rice tea l

Shen, founder of the iconic Backdoor Bodega in Penang, shares the cocktail that’s become synonymous with the bar: the Georgetown Gimlet.

Published in 1920, What to Drink: The Blue Book of Beverages by Bertha E. L. Stockbridge is, at first glance, a drinks manual defined by the lack of alcohol; there are no wines, spirits, or liqueurs that are typically found in beverage books of the era. The context is crucial. The book emerges in the same year as Prohibition in the United States, when the production, sale, and distribution of alcohol had just been outlawed. Rather than resisting this shift outright, Stockbrid

The Boogie Down from Sean Halse of Hudson Rooms (Hanoi) takes its inspiration from the amazing club culture of New York Ciy, including greats like Studio 54. This drink is designed to make the night continue whilst staying low on booze (around 10%ABV). Ingredients: 10ml Malbec Reduction* (see instructions below) 5ml Black Garlic Honey* (see instructions below) 20ml Cognac 15ml Coffee Liqueur 40ml Espresso *How to make Malbec Reduction: 500ml Malbec 50g Palm Sugar 2g (1pc) St

Cocktails are served (and drunk) in very different glasses or stemware, depending on what you order. Not all cocktail glasses are created equal because they’ve all been specially designed to enhance the flavors, aesthetics, and temperatures of the cocktails you’re drinking. Yes, there’s actually science behind your favorite bar drinks! Here are some of the most popular cocktail glasses: Highball / Collins glass These tall and narrow highball glasses (8-12oz) are compatible wi

Created during his earlier years of bartending in the US, Michael Callahan's – currently of Old Square East in Chengdu – Bourbon Julius was wildly popular during the end of summer peach season (July-Aug). "It's from era where we didn't use a lot of specialty ingredients. We used what was at the bar and fresh fruit from the farmers market. If a find a nice peach at a market I always make this drink," says Michael. Ingredients: 60ml Bourbon 20ml Ginger Liqueur (Domain De Canton

Created by Miriam Nini of Capella Bangkok, her cocktail “Sao Noi” means little girl in Thai. It was the very first cocktail she created when she stepped into Stella and also one of the first Thai words she learned. The inspiration comes from the elegance of Thai ingredients, combined with the bright, refreshing flavor profile of a classic gimlet. The result is a delicate yet vibrant cocktail that reflects both the spirit of Stella and her early days discovering Thailand. Tip

Lal Muan Puia's cocktail is a Gimlet with an Asian twist: by adding Kaffir lime leaves and toasted sesame oil. Created in 2018 at Gekko Restaurant in Yangon, this cocktail is simple enough to make at home. Ingredients: 50ml Dry Gin 20ml Simple syrup 15ml Fresh lime juice 1-2 Kaffir lime leaves 5 Drops Toasted Sesame oil (garnish) Method: Add all ingredients into a shaker tin, shake with ice, and then fine strain into a martini or coupe glass. Garnish with 3 drops of sesame o

Created by bar veteran Jen Queen of The Pontiac in Hong Kong, the Lavender Menace cocktail is named after a lesbian vigilante group from the 70’s (a bag of lavender hangs in The Pontiac as an homage), and is inspired by strong female bartenders who are too often underestimated. The drink is possesses a savory, yet citric expression with a heavy punch of booze and aroma; a pretty exterior, with a much greater complexity beneath. Ingredients: 45ml Gin 25ml Pineapple juice* 25ml

Jason Wong of Remedy Cocktail Bar in the KL neighborhood of Taman Paramount takes on the Vieux Carré – a classic built for slow sipping. With its 7-ingredient structure, it’s a drink that invites tweaking, and Jason leans into that flexibility with a less sweet rendition that lets the spirit and spice shine through. Ingredients: 20ml Rye whiskey 20ml Cognac 15ml Sweet vermouth 2 barspoons Benedictine D.O.M. 12 dashes Peychaud's Bitters 6 dashes Angostura Bitters Method: Put a

In The Gentleman’s Companion, Volume II: An Exotic Drinking Book , Charles H. Baker Jr. offers something far more revealing than a conventional cocktail manual. His account of Southeast Asia unfolds as a drifting, alcohol-soaked ethnography of ports, people, and improvised drinks. From Siam and Cambodia through Singapore, the Dutch East Indies, North Borneo, and the Philippines, Baker's journeys were driven by a desire to find unique spirits and local flavors, often focusing

Hailing from the US, Payman of Vagabond in Jakarta enjoys the challenge of stirred cocktails because the creative process can be less forgiving: no sharp acidity or fruit juices to hide behind. His Freek Power cocktail features a rare grain infused in tequila, with flavors of light smoke and baking spice layered atop orchard fruit. While the drink itself may look unassuming, it takes its inspiration from the famous “gonzo journalist” Hunter S. Thompson, who was anything but.

This refreshing take on a Paloma by Jake Erder of Honky Tonks Tavern in Hong Kong uses both tequila and mezcal as the base. The Bandida shines with the addition of hibiscus syrup and orange liqueur, creating a refreshing but layered citrus-forward flavor with floral tartness and subtle smoke. Ingredients: 25 ml Tequila Blanco 25 ml Mezcal 10 ml Unico Zelo Mando 20 ml Lime Juice 10 ml Hibiscus Syrup* 80 ml Grapefruit Soda Half Rim of Citric Salt Or Tajin (garnish) *Make the H

This cocktail is rooted in Myanmar’s Anyar region, the central dry zone where flavor is built through balance rather than richness. Toddy-palm jaggery and tamarind form the backbone. In Burmese cooking, tamarind is not just sweetness but structure, used as an acid, while jaggery brings a deep, mineral warmth. Being half Burmese Alejandra May grew up in Yamethin, a true Anyar town. Growing up, her great aunts would treat her to desserts built on jaggery, tamarind, and spice. T

The Pink Me Up is the signature cocktail of Ronnaporn, co-founder of Bangkok's Mahaniyom cocktail bar. This was his Bacardi Legacy 2019 competition-winning drink – a rum-based concoction that balances fruity and savory notes with tomato, basil, lemon, and olive brine. His inspiration? The lack of 'pick me up' cocktails in the rum category; unlike vodka's Bloody Mary, or gin's Corpse Reviver No.2 nothing stood out for rum. He simply wanted to create a surprisingly refreshing a