Dandelyan, the masters of using blossoms in a cocktail offers up their take on the spritz with a house-made vermouth.
Dead Rabbit New York's beverage director tackles the floral cocktail with a lavender absinthe and hibiscus-infused mezcal.
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.
The London bar complements the notes of gin, florals and eau de vie with a sprig of baby's breath in the glass.
The rising Seoul bartender riffs off the Irish Coffee with DaVinci Gourmet Intense Hazelnut and Lychee in the mix.
The DRINK Cocktail Bar at FOO'D by Davide Oldani mixologist's winning entry for the inaugural Teisseire Asia Flavour Masters Regional Competition.
Our definitive recipe for The Last Word.
Seoul superstar Terry Kim pairs DaVinci Gourmet Intense Slow Cooked Caramel syrup with trendy cold brew coffee in this vegan take on the flip.
Revenge for the owner of Shanghai's Union Trading Company is a drink served cold, with snow peas.
Epic Shanghai owner-bartender's creamy cocktail uses lychee and osmanthus in the mix – only because it works in the drink.