For decades, the global cocktail canon has been framed around sweetness: sugar syrups, fruit juices, dessert-like pleasures dressed up with citrus and foam. Yet across Asia, the drinks that quietly make the most sense are not sweet at all. They are salty, briny, spiced, fermented, sometimes even broth-like. From pickles and preserved vegetables to soups, sauces, and seasoned beers, the palate logic is already there. These drinks don’t ask the drinker to “learn” alcohol throug

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