Inspired by the elegance of French perfume, Lance Tabilin of Manila’s Bar Flora gives the White Negroni a sophisticated, aromatic twist. Built around vetiver, Suze and Fernet, "Amelie from France" leans herbal and woody, with a complex bitterness that evokes the dry, earthy character of a fine fragrance. The finishing touch? A spritz of homemade perfume, layering floral, citrus and woody notes over the drink — turning each sip into something closer to a sensory experience tha

Bartending can take a serious toll on the body. For Jason Yee of Dear Hearts and Chilled Spirits in KL (Malaysia), hours of standing behind the bar and the constant shaking involved in service have meant frequent visits to the chiropractor for adjustments (he's even lost 1cm in height due to his work!). His advice to bartenders? Don’t wait until your body forces you to slow down. Take time away from the bar. Exercise. Eat well. Rest. And, perhaps most importantly, give your m

You land in a new city, drop your bags at the hotel and, naturally, open Google Maps. “Cocktail bar.” There are 137 results. There are rooftop bars, hotel lounges, nightclubs, restaurants with cocktail menus, “speakeasies” hidden behind unmarked doors, and places whose five-star reviews seem to be mostly about the music, the lighting, and the attractive people behind the bar. So, what makes a traveling drinker choose a bar over the dozens of others on the map? First, they'll

Gavin Teverasan of Bar Middle in Singapore created this easy-drinking tropical cocktail combining rich fruitiness with smoky tea, topped off with a fizzy ginger finish. The Mango Hojicha is perfect for hot days, especially if you love mango and hojicha. Ingredients: 30ml Gin 45ml Mango Hojicha Syrup* 20ml Acid blend 15ml Ginger beer *Make the Mango Hojicha Syrup 200g Mango Puree 200g Water 15g Hojicha Sugar (50% of total weight) Boil water, cut the heat, then add hojicha a

KK of Frank’s in KL created the Banana Manhattan which is inspired by the timeless Classic Manhattan and Vieux Carre, reimagined through the comforting flavor of ripe banana. Rather than changing the cocktail's identity, he enhanced the natural notes of vanilla, caramel, oak, and baking spice with a fruit that pairs beautifully with whisky. The banana liqueur – enhanced by a hint of Cognac – adds richness and texture while complementing the whisky's character. The result is

Created by Seb Subakti of En Par in Jakarta, this cocktail actually pays homage to another Indonesian island: Bali. Inspired by Bali’s iconic lemongrass iced tea, the Marak Sour cocktail starts with the namesake Marak, which is an oolong-infused Balinese arrak (made from palm sap) for a rich, aromatic base. Kiamboy (preserved sour plum) adds a subtle salty edge, bringing balance and depth to its gentle sweetness. Ingredients: 45ml Marak (oolong-infused Balinese arrack) 10ml C

Most people order a cocktail based on what's in it. Bartenders, on the other hand, think about how it's made. That distinction matters more than you might think. Two drinks can contain nearly identical ingredients yet taste and feel completely different depending on the technique used to prepare them. A shaken Martini has a brighter, airier texture than a stirred one. Roll a Bloody Mary instead of shaking it, and you'll get a silkier, less frothy drink. These techniques aren'

The Southeast Asian cocktail scene did not simply bounce back after COVID-19. It went through a distinct cycle: 2020–21 was about survival, 2022 became the great opening boom, and the following years saw more cocktail bars expand throughout more cities and countries. Cambodia and Thailand were among the earliest movers to remove restrictions in late 2021, followed by the Philippines (Feb), Vietnam (Mar), Singapore (Apr), Malaysia (Apr), and Indonesia (Apr) in the first half o

Caden Chua of Coley in Kuala Lumpur created this bright red cocktail inspired by the raw, grounding elements of the earth. Bumi Kita bridges the Old Fashioned and Manhattan by merging rich bourbon with a vermouth infused with pandan and beetroot. The result is a bold, spirit-forward cocktail where deep, woody roots meet a delicate, leafy aroma, softly rounded by a hint of maraschino cherry sweetness. Ingredients: 45ml Bourbon Whiskey 30ml Beetroot & Pandan-infused Bianco Ver

The Mekong Delta region in Vietnam is famous for it’s tropical weather, warm hospitality and fruits. The coconut is a representation of the people of this wonderful land: hardworking, strong, and resilient, but always willing to provide what is need. Will, co-founder of Enigma Mansion in Ho Chi Minh City, was inspired to create his Mekong Delta Old Fashioned during a visit to local farms in southern Vietnam. His aim was to combine true southern Vietnamese flavor with a timel

The Nyonya Business takes inspiration from local Nyonya cuisine, specifically from Malacca, and was part of our JungleBird's 'Trains, Planes & Automobiles' menu back in 2018. The drink was reintroduced on to their 'Perennial Favorites' which involves a revolving selection of popular drinks from all of their menus since their opening in 2017. The flavor is a combination of sweet, sour, and nutty with a suble but sharp spice kick – a hallmark of Peranakan cuisine that can easil

David Abalayan of No Entry in Manila created his interesting take on a tiki cocktail using brown butter rum and a blend of citruses to bring acidity to its unusual main ingredient: squash. May Ani Tai translates to "there is harvest" in Tagalog, and is a Filipino homage to the Mai Tai. Ingredients: 30ml Brown Butter Dark Rum* 45ml Squash Puree* 10ml Calamansi Kosho Vodka* 15ml Lime Juice *Make the Calamansi Kosho Vodka Blend calamansi peels and green chili (de-seeded) in a fo

The Pegu Club has long stood as one of the earliest expressions of a Burmese-born cocktail, dating back to the 1920s. This updated version by Hnin Pwint Aye of Rangoon Tea House uses Burmese sweet black tea, orange liqueur, and a touch of brown sugar brûlée. Ingredients: 30ml Gin 20ml Homemade Burmese Tea & Orange liqueur 15ml Fresh lemon juice 10ml Palm sugar Garnish with Lemon brûlée (sliced lemon coated with sugar then torched) Make the Burmese Tea & Orange Liqueur: 2

Luke Adriano of Matador in Manila riffs on the classic Bloody Mary, creating a clarified cocktail that's inspired by Spain’s Famous Tomato Festival (La Tomatina) that takes place every last Wednesday of August. His version is made with charred pimenton, tomatoes (both sundried and fresh), mezcal for smokiness, sherry vinegar for acidity and brightness to replace Worcestershire Sauce. To uplift the flavors, white pepper cordial and shiso umeshu add notes of pepper and earthine

The Kerabu Paloma is John Lim of The Riff District's bright, herbaceous interpretation of the classic Paloma, showcasing the fresh aromatics and vibrant character of traditional Malaysian Kerabu herbs. Kerabu is a traditional Malaysian salad made from raw herbs, sliced vegetables, and spicy dressing. Ingredients: 60ml Kerabu Herb-Infused Tequila* 30ml Kerabu Shrub* 20ml Fresh Grapefruit Juice 20ml Fresh Lime Juice 40ml Soda Water Make the Kerabu Tequila: Sous-vide 12g Daun Ke

Nihon Gimlet is a reflection of two cultures meeting in one glass. Inspired by Japanese craftsmanship and grounded in Cambodian heritage, it tells a story of place, memory, and identity. Vibrant matcha brings the calm elegance of Japan, while fragrant kaffir lime leaf captures the unmistakable aroma of Cambodia. Built around a bright sweet-and-sour profile—a flavor that resonates deeply with Cambodian palates—the cocktail feels both familiar and unexpected. Ingredients: 40ml

Divy Chauhan – one of the co-founders of Kuala Lumpur's JungleBird and recently back in London – created his "63 Degree North" back in 2013 for an interview to become a Wray & Nephew brand ambassador. This take of the Negroni takes it to a decidedly tropical direction, swapping gin for Wray & Nephew rum—known for its bold Jamaican funk and punchy tropical character. Instead of vermouth, Divy brings in Aperol, adding a bright citrus note that rounds out the rum's intensity w

Sit down at almost any decent restaurant and the first thing you'll hear is some version of "any allergies or dietary restrictions we should know about?" Kitchens ask because they know food comes with risk, and asking costs nothing. Walk up to most cocktail bars, though, and that question rarely comes up at all, even though a modern cocktail menu can carry just as many of the same ingredients as the kitchen next door. Egg whites, dairy, animal fat, nuts: they're all sitting i

Created at SanYou in Guangzhou, this silky after-dinner cocktail is a decadent milk punch that showcases baijiu's nutty complexity (especially since it uses the sauce aroma type of baijiu), brightened by cherry acidity. The best part is that it's a batched cocktail, so you can keep it in the fridge and serve it anytime. Ingredients: 500ml Baijiu (Moutai or equivalent sauce aroma) 300g Dark Chocolate sauce 200ml Cherry juice 200ml Dry Vermouth 100ml Fresh full-fat milk Method:

At Native in Singapore, Amillie Chan creates an Asian take on the Carajillo, built around chempedak, a tropical fruit native to Singapore and the wider Southeast Asian region. For the Chempedak Carajillo, the fruit is explored at two stages of ageing. After 14 days, it develops a softer, dessert-like character that is infused into cream. After one month, when its flavor deepens into something almost like sticky dates, it gets dried and blended into a powder. Spiced rum infuse