Maria from Penrose in Kuala Lumpur makes the classic Corpse Reviver No. 1 – while not as popular as its cousin the No. 2, this cognac version is a more sophisticated cocktail with a rich finish. The original recipe calls for calvados or apple brandy, but Maria swaps it with Creme de Mure instead for a fruitier flavor. She also adds orange bitters and saline to the final version. Ingredients: 40ml Cognac 20ml Crème de mûre 25ml Sweet vermouth 5ml PX (Pedro Ximenez) sweet sherr

Cheryl of Chez Chez in Penang makes her favorite drink: the Mezcal Last Word. With Chartreuse in short supply, she improvises the recipe by using Strega (with some balancing) as the modifier instead of Green Chartreuse. Ingredients: 30ml Mezcal 20ml Cherry liqueur 15ml Lime juice 10ml Strega 10ml Pernod 1 dash Angostura bitters Method: Shake all ingredients in cocktail shaker, then double strain into a coupe glass. Garnish with a wheel of lime.

At Biso in Penang, Kar Ve puts a playful, almost scientific spin on the classic espresso martini with their signature Double Espresso. The drink combines a classic espresso martini (in sphere form) that's suspended inside a crystal-clear, clarified version of the same cocktail. Ingredients: 45ml Geisha coffee distillate* 15ml Dry vermouth 10ml Giffard White Cacao 5ml Vodka 1 Espresso Martini sphere* *Make the Espresso Martini sphere: First, make the Espresso Martini (shake 50

Tamaryn Cooper of Dry Wave Cocktail Studio in Bangkok recreates the iconic drink Hanky Panky. It's a classic cocktail created by none other than Ada Coleman – the first female head bartender at the American Bar in The Savoy in London. Coley is thought to have created her now famous cocktail in 1921, which appears in Harry Craddock's The Savoy Cocktail Book . Ingredients: 45ml gin 45ml sweet vermouth 5ml Fernet-Branca Garnish with orange twist Method: Add all the wet ingredien

Tett from Bao Bae in Penang makes his own stamp on a modern classic with Yuzu Business — a fresh, Japanese-inspired twist on the modern classic, The Business. By adding yuzu sake into the mix, the cocktail takes on a brighter, more aromatic profile, balancing crisp acidity with gentle citrus notes. Ingredients 45ml Gin 22ml Honey 22ml Lime juice 15ml Yuzu sake Method Mix the ingredients in a cocktail shaker and shake for 15 seconds, then strain and serve in a chilled glass.

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

Adrian’s cocktail is a fiery spectacle: Hot Buttered Absinthe, built on his own house-made chartreuse and finished using a dramatic flaming throw technique — where he pours blazing alcohol back and forth between two pots to create depth, texture, and theatre. Note: Despite its name, the cocktail doesn't actually use absinthe, as it's used to concoct the homemade Chartreuse in this recipe (so yes, technically, the drink should be called "Hot Buttered Chartreuse"). If you don't

Jason Yee's bar, Dear Hearts and Chilled Spirits, is more about fun drinks, but it’s his Japanese-style whiskey sour that hits different. He strips the drink back to its essentials. No egg white and no substitutes. The texture comes from technique rather than ingredients. Ingredients: Bourbon - 45ml Lemon juice - 20ml Simple syrup (2:1 ratio) - 10ml Angostura bitters - 2 dashes Saline (salt) solution - 2 drops Method: Put all the ingredients in a cocktail shaker, and shake (i

Palm brings his trademark energy to this playful take on the classic low-ABV Americano. Instead of topping the drink with soda water, he swaps in beer to create the Beer Americano, a serve that adds depth, texture, and a gentle bitterness while keeping things bright and refreshing. It is an easygoing cocktail that mirrors Palm’s own bubbly personality. Ingredients: Campari - 1 part Sweet (red) vermouth - 1 part Beer - 2-3 parts Method: Fill tall glass with ice. Pour in Campar