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

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