Tett from Bao Bae in Penang makes his own stamp on a modern classic with Yuzu Business — a fresh, Japanese-inspired twist on the modern classic, The Business. By adding yuzu sake into the mix, the cocktail takes on a brighter, more aromatic profile, balancing crisp acidity with gentle citrus notes. Ingredients 45ml Gin 22ml Honey 22ml Lime juice 15ml Yuzu sake Method Mix the ingredients in a cocktail shaker and shake for 15 seconds, then strain and serve in a chilled glass.

Masaki of The Bar Vagabond in Bangkok brings a worldly twist to a timeless classic. Though he hails from Japan, his Old Fashioned is inspired by his years in the United States – a place that shaped his approach to the craft of a great drink. While the classic/original Old Fashioned recipe only calls for bourbon , sugar, and bitters, Masaki's version is a take on the Prohibition-era style which includes a slice of orange and one cherry (the bright red version, not the fancy on

Jason Julian of Soma Cocktail Bar shows us that the classic Negroni is a simple, full-bodied serve that remains a favourite among bartenders and barflies alike. It uses just three ingredients that can be swapped or adjusted, yet still delivers a spirit-forward profile with rich, bittersweet notes. This is a straightforward recipe that shows how balance and boldness can come from the most minimal of builds. Ingredients: Gin - 30ml Campari - 30ml Sweet (red) vermouth - 30ml Met

Adrian’s cocktail is a fiery spectacle: Hot Buttered Absinthe, built on his own house-made chartreuse and finished using a dramatic flaming throw technique — where he pours blazing alcohol back and forth between two pots to create depth, texture, and theatre. Note: Despite its name, the cocktail doesn't actually use absinthe, as it's used to concoct the homemade Chartreuse in this recipe (so yes, technically, the drink should be called "Hot Buttered Chartreuse"). If you don't

Maria Escobia of Penrose picks the 20th Century as one of her go-to cocktails because of its beautiful balance of flavours, the floral notes from the gin, the bright citrus from the lemon juice, and the rich depth of cacao. " I personally like to substitute the Lillet blanc with bianco vermouth for a slightly different twist ," she says. Ingredients: Gin - 20ml Lemon juice - 15ml Bianco Vermouth - 10ml Cacao Liqueur - 25ml Method: Add the ingredients into a shaker with ice an

Jason Yee's bar, Dear Hearts and Chilled Spirits, is more about fun drinks, but it’s his Japanese-style whiskey sour that hits different. He strips the drink back to its essentials. No egg white and no substitutes. The texture comes from technique rather than ingredients. Ingredients: Bourbon - 45ml Lemon juice - 20ml Simple syrup (2:1 ratio) - 10ml Angostura bitters - 2 dashes Saline (salt) solution - 2 drops Method: Put all the ingredients in a cocktail shaker, and shake (i

Palm brings his trademark energy to this playful take on the classic low-ABV Americano. Instead of topping the drink with soda water, he swaps in beer to create the Beer Americano, a serve that adds depth, texture, and a gentle bitterness while keeping things bright and refreshing. It is an easygoing cocktail that mirrors Palm’s own bubbly personality. Ingredients: Campari - 1 part Sweet (red) vermouth - 1 part Beer - 2-3 parts Method: Fill tall glass with ice. Pour in Campar