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

Gavin Teverasan of Bar Middle in Singapore created this easy-drinking tropical cocktail combining rich fruitiness with smoky tea, topped off with a fizzy ginger finish. The Mango Hojicha is perfect for hot days, especially if you love mango and hojicha. Ingredients: 30ml Gin 45ml Mango Hojicha Syrup* 20ml Acid blend 15ml Ginger beer *Make the Mango Hojicha Syrup 200g Mango Puree 200g Water 15g Hojicha Sugar (50% of total weight) Boil water, cut the heat, then add hojicha a

Created by Seb Subakti of En Par in Jakarta, this cocktail actually pays homage to another Indonesian island: Bali. Inspired by Bali’s iconic lemongrass iced tea, the Marak Sour cocktail starts with the namesake Marak, which is an oolong-infused Balinese arrak (made from palm sap) for a rich, aromatic base. Kiamboy (preserved sour plum) adds a subtle salty edge, bringing balance and depth to its gentle sweetness. Ingredients: 45ml Marak (oolong-infused Balinese arrack) 10ml C

Caden Chua of Coley in Kuala Lumpur created this bright red cocktail inspired by the raw, grounding elements of the earth. Bumi Kita bridges the Old Fashioned and Manhattan by merging rich bourbon with a vermouth infused with pandan and beetroot. The result is a bold, spirit-forward cocktail where deep, woody roots meet a delicate, leafy aroma, softly rounded by a hint of maraschino cherry sweetness. Ingredients: 45ml Bourbon Whiskey 30ml Beetroot & Pandan-infused Bianco Ver

The Nyonya Business takes inspiration from local Nyonya cuisine, specifically from Malacca, and was part of our JungleBird's 'Trains, Planes & Automobiles' menu back in 2018. The drink was reintroduced on to their 'Perennial Favorites' which involves a revolving selection of popular drinks from all of their menus since their opening in 2017. The flavor is a combination of sweet, sour, and nutty with a suble but sharp spice kick – a hallmark of Peranakan cuisine that can easil

David Abalayan of No Entry in Manila created his interesting take on a tiki cocktail using brown butter rum and a blend of citruses to bring acidity to its unusual main ingredient: squash. May Ani Tai translates to "there is harvest" in Tagalog, and is a Filipino homage to the Mai Tai. Ingredients: 30ml Brown Butter Dark Rum* 45ml Squash Puree* 10ml Calamansi Kosho Vodka* 15ml Lime Juice *Make the Calamansi Kosho Vodka Blend calamansi peels and green chili (de-seeded) in a fo

Luke Adriano of Matador in Manila riffs on the classic Bloody Mary, creating a clarified cocktail that's inspired by Spain’s Famous Tomato Festival (La Tomatina) that takes place every last Wednesday of August. His version is made with charred pimenton, tomatoes (both sundried and fresh), mezcal for smokiness, sherry vinegar for acidity and brightness to replace Worcestershire Sauce. To uplift the flavors, white pepper cordial and shiso umeshu add notes of pepper and earthine

Created at SanYou in Guangzhou, this silky after-dinner cocktail is a decadent milk punch that showcases baijiu's nutty complexity (especially since it uses the sauce aroma type of baijiu), brightened by cherry acidity. The best part is that it's a batched cocktail, so you can keep it in the fridge and serve it anytime. Ingredients: 500ml Baijiu (Moutai or equivalent sauce aroma) 300g Dark Chocolate sauce 200ml Cherry juice 200ml Dry Vermouth 100ml Fresh full-fat milk Method:

At Native in Singapore, Amillie Chan creates an Asian take on the Carajillo, built around chempedak, a tropical fruit native to Singapore and the wider Southeast Asian region. For the Chempedak Carajillo, the fruit is explored at two stages of ageing. After 14 days, it develops a softer, dessert-like character that is infused into cream. After one month, when its flavor deepens into something almost like sticky dates, it gets dried and blended into a powder. Spiced rum infuse

The Lintik Revival, created by Lee Watson of The Spirits Library in Manila, is a take on a classic Lintik Cocktail by the legendary Monk Antrim, an American-born bartender stationed at the Manila Hotel during the 1920s-30s. This reimagined version adds in a Filipino element: the Sampaguita flower, the national bloom of the Philippines. Lintik literally translates to "lightning", but can also be used as a profanity. As a cocktail, one can say that it hits like lightning. Charl

"Nothing is certain except death and taxes." Danny Tun, a Burmese bartender based in Malaysia, built this cocktail on a sour template to showcase how amaro-based cocktails can stay structured, layered, and complex. Ingredients: 30ml Campari 30ml Cynar 15ml Elderflower Liqueur 15ml Fresh Lemon Juice 1 dash Celery Bitters Garnish with lemon peel coin Method: Combine all ingredients into a shaker, shake vigorously, and double strain into a coupe glass. Garnish with a lemon coin.

For Chong Hau of The Nest Cocktail Bar in Penang, his signature Hojicha Sour is only half the experience. Inspired by a love of smoky hojicha, the cocktail balances roasted tea notes with bright yuzu, but it's served alongside a piece of grilled tatami iwashi (Japanese whitebait). The savory bite transforms the drink, bringing out the smoky depth of the hojicha while making the citrus notes pop. It's a reminder that sometimes, the perfect cocktail pairing isn't another drink.

In Myanmar before smartphones and the internet, small street tea shops were more than just places to drink tea; they were where people gathered with friends, where neighborhoods connected. It wouldn’t be wrong to call them a second home. As a whisky lover, Chester Smith of Xu Cantonese Restaurant & Bar in Dubai reconnects with his childhood and cultural roots with One Tea. This cocktail brings together whisky with Burmese black tea, combined with honey to enhance the richness

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

Mie of Bangkok's The Parlour makes a Manhattan riff as a canvas for the Leaf of Shan. In her hometown of Kalaw, nestled in the cool hills of Shan State, tea is more than just a drink – it’s the heart of hospitality. If you visit any home or tea shop in Kalaw, a warm pot of tea is always waiting for you. Their most cherished tradition is sipping Sticky Rice Tea while nibbling on jaggery (traditional palm sugar). This cocktail infuses rye whiskey with the same sticky rice tea l

Shen, founder of the iconic Backdoor Bodega in Penang, shares the cocktail that’s become synonymous with the bar: the Georgetown Gimlet.

The Boogie Down from Sean Halse of Hudson Rooms (Hanoi) takes its inspiration from the amazing club culture of New York Ciy, including greats like Studio 54. This drink is designed to make the night continue whilst staying low on booze (around 10%ABV). Ingredients: 10ml Malbec Reduction* (see instructions below) 5ml Black Garlic Honey* (see instructions below) 20ml Cognac 15ml Coffee Liqueur 40ml Espresso *How to make Malbec Reduction: 500ml Malbec 50g Palm Sugar 2g (1pc) St

Created during his earlier years of bartending in the US, Michael Callahan's – currently of Old Square East in Chengdu – Bourbon Julius was wildly popular during the end of summer peach season (July-Aug). "It's from era where we didn't use a lot of specialty ingredients. We used what was at the bar and fresh fruit from the farmers market. If a find a nice peach at a market I always make this drink," says Michael. Ingredients: 60ml Bourbon 20ml Ginger Liqueur (Domain De Canton

Created by Miriam Nini of Capella Bangkok, her cocktail “Sao Noi” means little girl in Thai. It was the very first cocktail she created when she stepped into Stella and also one of the first Thai words she learned. The inspiration comes from the elegance of Thai ingredients, combined with the bright, refreshing flavor profile of a classic gimlet. The result is a delicate yet vibrant cocktail that reflects both the spirit of Stella and her early days discovering Thailand. Tip