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Your window into Southeast Asia’s cocktail culture.

Exploring the region’s cocktail scene through its people, passions, and places.

[Bartender Profile] Abhishek George, Spiffy Dapper (Singapore)

From trained engineer to experimental bartender, Abhishek's rollercoaster journey into the cocktail world is nothing short of a series of entrepreneurial hustles. Abhishek is the gregarious force behind some of Singapore’s most beloved bars, including Sago House and The Spiffy Dapper. A serial entrepreneur with an unshakable drive, his path hasn’t been smooth — he’s weathered tough times, including going broke — but his perseverance and inventive spirit have kept him moving f

[Bartender Profile] Amanda Wan, Three X Co (Kuala Lumpur)

[Bartender Profile] Shen, Backdoor Bodega (Penang)

[Bartender Profile] Rich McDonough, Workshop14 (Hanoi)

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Recipes

Bar Stories

Why I Hate Making Flaming Lamborghinis

Heard Over The Bar: Whisky or Cognac?

A barfly’s guide to enjoying cocktail bars

Editorial

Shaken, Stirred, and Still Gendered: Are Drinks Manly or Girly?

You know the drill. A guy walks into a bar and orders a neat whiskey. His date asks for a lychee martini. The bartender nods, pours, and slides the drinks across the counter. No one says anything, but the choreography is familiar. Whisky is strong. Masculine. Serious. The martini? Sweet, floral, and, let us be honest, feminine. I have seen this play out hundreds of times. Once, a man ordered a frozen strawberry daiquiri, then immediately clarified, “It’s for my girlfriend.” S

Gin and Empire: The Surprising Origins of Southeast Asia’s Cocktail Scene

The British played a major role in shaping global alcohol consumption, spreading gin, whisky, and rum to the far reaches of their empire – especially in Asia. However, some drinks were not just introduced but invented or transformed by the East India Company (EIC), a powerful British trading corporation established in 1600 which controlled vast territories in India, China, and Southeast Asia until it was dissolved in 1874. The gin & tonic, Pegu Club, and Singapore Sling are

Decoding Bitter, Herbal, and Smoky Spirits Through Malaysian Tastebuds

When people first encounter European liqueurs and spirits like Fernet, Chartreuse, or Campari, the reaction is often the same: “Wah, so bitter!” or “This tastes like medicine.” But if you think about it, Malaysians and Singaporeans already grew up surrounded by bitter, herbal, and smoky flavors. From liang cha (cooling tea) to bak kut teh to the smell of burning incense, many of these spirits have cousins in our local food culture. Let’s break them down in a way that make

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Book Review

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[Bartender Profile] Amanda Wan, Three X Co (Kuala Lumpur)

Why I Hate Making Flaming Lamborghinis

Shaken, Stirred, and Still Gendered: Are Drinks Manly or Girly?

How to Make a Hot Buttered Absinthe (by Adrian Foo)

[Bartender Profile] Abhishek George, Spiffy Dapper (Singapore)

[Bartender Profile] Amanda Wan, Three X Co (Kuala Lumpur)

[Bartender Profile] Shen, Backdoor Bodega (Penang)

[Bartender Profile] Rich McDonough, Workshop14 (Hanoi)

How to Make a Hot Buttered Absinthe (by Adrian Foo)

How to Make a 20th Century (by Maria Escobia)

How to Make a Japanese-style Whiskey Sour (by Jason Yee)

How to Make Beer Americano (by Palm Supawit)

Why I Hate Making Flaming Lamborghinis

Heard Over The Bar: Whisky or Cognac?

A barfly’s guide to enjoying cocktail bars

Shaken, Stirred, and Still Gendered: Are Drinks Manly or Girly?

Gin and Empire: The Surprising Origins of Southeast Asia’s Cocktail Scene

Decoding Bitter, Herbal, and Smoky Spirits Through Malaysian Tastebuds

Cocktails of Asia, by Holly Graham

Ten Cocktails: The Art of Convivial Drinking, by Alice Lascelles

The Essential Bar Book, by Jennifer Fiedler