Bitters & Love's Stephy Lim crafts a Negroni you can sip down at the start of the day.
Tess Bar & Kitchen's head bartender incorporates Campari as an ice-cream in his version of the Negroni.
The perfect ratio for the bright orange Italian classic.
A cocktail that clucks well with fried chicken by the Shanghai-based bartender.
Chinese bar star Eddy Yang exercises his Flavour Genius to create a cocktail with DaVinci Gourmet's Intense series of syrups.
Job's Tears goes tropical in this long drink at Hakkasan Shanghai by the restaurant group's Asia bars manager.
A vintage scotch-based cocktail with contemporary aspirations.
Vegan cocktailian and Bulleit global brand ambassador shares his recipe for a vegan-friendly bourbon drink.
This is a sour made with the German bar consultant's preferred method of treating chickpea water (aquafaba).
A cocktail for vegans with spinach, olives and aquafaba for texture, by the former Dandelyan bartender.