RECIPES

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Cocktail Recipes

Discover classic and contemporary cocktail recipes, whether you’re after a timeless classic, a party-perfect punch, or a one-of-a-kind creation. Just a shake, stir, or pour away!

DRINK DEMO

Recipes

Drink Demo

[Recipe] Vesper by Boey from Round (Penang)

Boey from Round in Penang takes on one of the most famous cocktails in the world: the Vesper. Made famous by James Bond, this boozy Martini variation swaps dry vermouth for Lillet Blanc and adds vodka alongside gin for extra punch. While Bond famously ordered his shaken, Boey prefers to stir his Vesper instead, giving him greater control over dilution and letting the spirit-forward character shine through. Ingredients: 50ml Gin 20ml Vodka 10ml Lillet Blanc Lemon peels Meth

How to Make a Dry Martini (by Shawn Chong)

Shawn Chong of Bar Mizukami in KL demonstrates the art of the Japanese-style Dry Martini - a drink that takes minimalism to the extreme. With a striking 12–15:1 ratio of gin to vermouth (it's usually 6:1), the secret isn’t a fancy ingredient or hidden technique, but a long, deliberate stir that refines the cocktail to perfection. Call it technique, call it craftsmanship, or call it zen - the result is a Martini that’s crisp, elegant, and unmistakably Japanese (and very dry).

How to Make a Georgetown Gimlet (by Shen)

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

How to Make a Vieux Carré (by Jason Wong)

Jason Wong of Remedy Cocktail Bar in the KL neighborhood of Taman Paramount takes on the Vieux Carré – a classic built for slow sipping. With its 7-ingredient structure, it’s a drink that invites tweaking, and Jason leans into that flexibility with a less sweet rendition that lets the spirit and spice shine through. Ingredients: 20ml Rye whiskey 20ml Cognac 15ml Sweet vermouth 2 barspoons Benedictine D.O.M. 12 dashes Peychaud's Bitters 6 dashes Angostura Bitters Method: Put a

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HowTo

[Recipe] Mango Chili Pegu Club by Kaung Zaw from COYA (Dubai)

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

[Recipe] The Doe by Esmeralda Castrogiovanni of Atlas Bar (Singapore)

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

[Recipe] Leaf of Shan by San Sandar Soe (Mie) from Bangkok

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

[Recipe] Boogie Down by Sean Halse of Hudson Rooms (Hanoi)

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

[Recipe] Bourbon Julius by Michael Callahan (Singapore)

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

[Recipe] Sao Noi by Miriam Nini of Stella (Bangkok)

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

[Recipe] Sesame 2.0 by Lal Muan Puia (Myanmar)

Lal Muan Puia's cocktail is a Gimlet with an Asian twist: by adding Kaffir lime leaves and toasted sesame oil. Created in 2018 at Gekko Restaurant in Yangon, this cocktail is simple enough to make at home. Ingredients: 50ml Dry Gin 20ml Simple syrup 15ml Fresh lime juice 1-2 Kaffir lime leaves 5 Drops Toasted Sesame oil (garnish) Method: Add all ingredients into a shaker tin, shake with ice, and then fine strain into a martini or coupe glass. Garnish with 3 drops of sesame o

[Recipe] Lavender Menace by Jen Queen of The Pontiac (Hong Kong)

Created by bar veteran Jen Queen of The Pontiac in Hong Kong, the Lavender Menace cocktail is named after a lesbian vigilante group from the 70’s (a bag of lavender hangs in The Pontiac as an homage), and is inspired by strong female bartenders who are too often underestimated. The drink is possesses a savory, yet citric expression with a heavy punch of booze and aroma; a pretty exterior, with a much greater complexity beneath. Ingredients: 45ml Gin 25ml Pineapple juice* 25ml

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Recipe