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

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

When we talk about Myanmar's alcoholic drinks, beer and rum always take the spotlight, as they were introduced to the country by the British in the 19th century. However, hidden in mountains and valleys beyond the cities, you’ll find traditional spirits whose origins have long faded from record. Rarely commercialized, they persist in small isolated pockets where one must travel off the beaten path for a chance to have a tipple of it. Palm Drinks: Htan Yay and Htan A Yet Nestl

Indonesia is the world's largest archipelagic state , comprising over 17,000 different islands. As a region, it has a rich history of foreign influences, both as a colonized region and a trading hub. Combined with the rich tapestry of the different tribes, ethnicities, and religious beliefs throughout its many islands, Indonesia probably produces one of the most diverse varieties of spirits in Southeast Asia. While most of the drinks are palm and rice spirits typical of the

When we think of iconic alcoholic beverages from Thailand, beer is always at the forefront. However, in terms of spirit consumption, the majority of the market gravitates towards foreign liquors such as Scotch and brandy. Although there has been an emergence of native-born spirit brands in recent years, they tend to adopt the format of Western spirits, such as gin and rum. However, there is a small handful of spirits that are distinctively Thai, with roots deeply intertwined

Vietnam is one of the strongest agricultural powerhouses in Southeast Asia, with some of its commodity outputs ranking the country among the world's top ten. It's a remarkable feat, given that Vietnam was struggling to feed itself just a couple of decades back as a result of constant power struggles. Nurtured by the Mekong Delta and assisted by strong agricultural policies, rice became one of the country's biggest exports. Rice is a staple part of Vietnamese cuisine, used in

The Philippines is the home to some of the most diverse categories of alcoholic brew in Southeast Asia, partially due to the variety of cultures and people that inhabit the different islands of the country. Here, we can find rice wine typical of the region, known locally as tapuy (or tapuey ). Besides that, there is also basi, a type of sugarcane wine . One can also explore a unique brew named agkud here, a rice wine that is fermented alongside sugarcane juice and flavoured

Southeast Asia lacks a clear identity when it comes to locally produced spirits. Beyond rum from the Philippines and Thailand, traditional spirits rarely take center stage. In Cambodia—where local beer and imported spirits are cheap and widely available—few venture beyond Siem Reap’s pubs or Phnom Penh’s cocktail bars to seek out something truly local. Coupled with the country’s turbulent history, knowledge of Cambodian spirits has become almost as elusive as the kouprey, the

There are far more spirits in the world than the Western classics we’re used to—and Malaysia has a few of its own, too. Beyond gin, whisky, rum, and vodka, some bars pour mezcal, baijiu, or even Swedish aquavit. But Southeast Asia has its own rich spirits culture that’s often overlooked. In Malaysia, several local spirits reflect the country’s history and agricultural roots. Rice, a staple crop, is the primary base for many of these drinks. Some are made commercially, while o

Most people today would find the idea of chewing and spitting as the first step to making alcohol rather confronting — yet for millennia, this was one of humanity’s simplest and most effective brewing techniques. Chewing starch-rich foods like maize, cassava, or rice allows enzymes in saliva, especially amylase, to break down complex starches into simple sugars. Yeast cannot ferment starch directly, but it can ferment sugar. Before malted grains and mold starters (like Japan

Cocktail bars across Asia invariably stock a range of vermouths, like Cinzano or Martini brands, given how essential they are behind the bar. From the classic martini to the ever-popular Negroni, vermouth is a cornerstone of cocktail culture. Yet, outside of Europe, few people have experienced vermouth other than in a cocktail. On its own, vermouth can taste very similar to mulled wine (especially red vermouth), thanks to its infusion of botanicals. So , what exactly is ve

"Yeah, I like whiskies. Hennessy is one of my favorite brands," said the guest to my colleague. Though taken aback, he later informed the guest that the brand was a cognac.

“It would be nice to have a Gin & Tonic to beat today’s heat .” Such a thought may have crossed the mind of a British navy officer going on a patrol in the Indian port in the 19th century. In fact, we could probably attribute the spread of gin around the world to the Royal British Navy, who were tasked with securing the British colonies around the world. But what is gin and how did it come about? 1500s – 1600s: Genever It is said that gin originated from a Dutch spirit named

Bourbon is delicious and it deserves its own damn stage. And honestly, it kills me when people look at a bottle of Maker’s Mark or Jim Beam like it’s bottom-shelf trash.

Honestly, most people’s first encounter with amaro isn’t all that sophisticated. For the normies, it’s usually a shot of Jägermeister at a club, or spotting a bright red bottle of Campari or Aperol on any cocktail bar shelf. For anyone dragged into bartender culture, it’s probably Fernet-Branca—a rite of passage that’s less about flavor and more about bartender machismo (the same people who think a Ramos Gin Fizz is a casual shift drink). Fernet even built a cult around this,