A Negroni with a smoky, spicy twist? Jimmy Eng from the Mandarin Bar in Penang has a riff on the Oaxacan Negroni called Smoke Amber. Swapping out sweet vermouth for a homemade yuzu kosho liqueur, Jimmy brings a punch of citrusy heat to the classic. Give it 10–20 revolutions of the bar spoon, and you get a smoky, spicy indulgence that’s hard to resist. Ingredients: 45ml Mezcal 45ml Campari 45ml Yuzu kosho liqueur 1 dash Angostura bitters Method: Add all the ingredients in a ro

Inspired by the elegance of French perfume, Lance Tabilin of Manila’s Bar Flora gives the White Negroni a sophisticated, aromatic twist. Built around vetiver, Suze and Fernet, "Amelie from France" leans herbal and woody, with a complex bitterness that evokes the dry, earthy character of a fine fragrance. The finishing touch? A spritz of homemade perfume, layering floral, citrus and woody notes over the drink — turning each sip into something closer to a sensory experience tha

KK of Frank’s in KL created the Banana Manhattan which is inspired by the timeless Classic Manhattan and Vieux Carre, reimagined through the comforting flavor of ripe banana. Rather than changing the cocktail's identity, he enhanced the natural notes of vanilla, caramel, oak, and baking spice with a fruit that pairs beautifully with whisky. The banana liqueur – enhanced by a hint of Cognac – adds richness and texture while complementing the whisky's character. The result is

The Mekong Delta region in Vietnam is famous for it’s tropical weather, warm hospitality and fruits. The coconut is a representation of the people of this wonderful land: hardworking, strong, and resilient, but always willing to provide what is need. Will, co-founder of Enigma Mansion in Ho Chi Minh City, was inspired to create his Mekong Delta Old Fashioned during a visit to local farms in southern Vietnam. His aim was to combine true southern Vietnamese flavor with a timel

The Pegu Club has long stood as one of the earliest expressions of a Burmese-born cocktail, dating back to the 1920s. This updated version by Hnin Pwint Aye of Rangoon Tea House uses Burmese sweet black tea, orange liqueur, and a touch of brown sugar brûlée. Ingredients: 30ml Gin 20ml Homemade Burmese Tea & Orange liqueur 15ml Fresh lemon juice 10ml Palm sugar Garnish with Lemon brûlée (sliced lemon coated with sugar then torched) Make the Burmese Tea & Orange Liqueur: 2

The Kerabu Paloma is John Lim of The Riff District's bright, herbaceous interpretation of the classic Paloma, showcasing the fresh aromatics and vibrant character of traditional Malaysian Kerabu herbs. Kerabu is a traditional Malaysian salad made from raw herbs, sliced vegetables, and spicy dressing. Ingredients: 60ml Kerabu Herb-Infused Tequila* 30ml Kerabu Shrub* 20ml Fresh Grapefruit Juice 20ml Fresh Lime Juice 40ml Soda Water Make the Kerabu Tequila: Sous-vide 12g Daun Ke

Nihon Gimlet is a reflection of two cultures meeting in one glass. Inspired by Japanese craftsmanship and grounded in Cambodian heritage, it tells a story of place, memory, and identity. Vibrant matcha brings the calm elegance of Japan, while fragrant kaffir lime leaf captures the unmistakable aroma of Cambodia. Built around a bright sweet-and-sour profile—a flavor that resonates deeply with Cambodian palates—the cocktail feels both familiar and unexpected. Ingredients: 40ml

Divy Chauhan – one of the co-founders of Kuala Lumpur's JungleBird and recently back in London – created his "63 Degree North" back in 2013 for an interview to become a Wray & Nephew brand ambassador. This take of the Negroni takes it to a decidedly tropical direction, swapping gin for Wray & Nephew rum—known for its bold Jamaican funk and punchy tropical character. Instead of vermouth, Divy brings in Aperol, adding a bright citrus note that rounds out the rum's intensity w

Raz Ng, co-founder of Bar None in Kuala Lumpur, puts her stamp on a Malaysian icon: the Junglebird. Her twist? A thoughtful rum blend that adds depth and structure, paired with caramelized pineapple for a richer, more layered sweetness. Familiar, but dialed up – just the way a classic should be. Ingredients: 30ml Dark rum 15ml White rum 15ml Campari 15ml Lime juice 3 Half wheel slices of pineapple Method: Start by putting 2 slices of pineapple into the cocktail shaker tin. Ad