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

While the structure of the drink is inspired by Tommy's Margarita, the flavor direction comes from Chester Smith's background growing up in Myanmar. In Burmese cuisine, balance is essential. Many traditional dishes combine sour, salty, and spicy flavors, creating vibrant and layered tastes. Ingredients such as lime, chili, and aromatic herbs are deeply rooted in everyday Burmese cooking. By infusing Mezcal with kaffir lime leaves and using chili-infused agave, this drink refl

This signature cocktail from Hnin Pwint Aye of Bangkok's Rangoon Tea House introduces the unique depth of Burmese Lephet (fermented tea leaves) with the smoky soul of Mexican agave. The tropical acidity of homemade pineapple shrub meets the savory "umami" of Burmese green tea, finished with an elegant topping of Cabernet Sauvignon reduction. Laphet has a very long history in Myanmar; in ancient times, they were used as a peace offering between warring kingdoms. Nowadays, the

Justin Yow of Good Friends Club in Penang created The Screwpine with sustainability in mind, utilizing twice-extracted pandan to create the homemade liqueur. This modern classic cocktail is clean, refreshingly bright and citrusy, with gentle but long floral and herbaceous notes from pandan. Ingredients: 45ml Gin 25ml ⁠Homemade Pandan liqueur 15ml ⁠Riesling (moderately dry) 10ml ⁠Lime *Make the Pandan liqueur: 100g Pandan 200g Neutral grain spirit Sugar (20% of total weight of