Espresso Martinis are making a strong comeback to the bar scene, but you've probably never tried one made by Rohan of Bar Trigona in Kuala Lumpur. In addition to swapping vodka for rye, another thing that makes Rohan's version stand out is how he makes his espresso: he brews it fresh with stout instead of water! Ingredients: 50ml Rye whiskey 10ml Coffee liqueur 60ml Espresso (freshly brewed with stout beer instead of water) 5ml Simple syrup Coffee bean (for garnish) Method: P

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