Recipes


The best recipes by Asia and the world's top bartenders.

latest posts

Features

5 ways to use honey in your cocktails

Bees produce a veritable larder of ingredients for the cocktail bartender. Paul Mathew looks at how these can be drawn upon to add aroma, flavour and texture to make your creations buzz.
Recipes

Meadow by Rusty Cerven

A refreshing breath of Asian-scented air, served in the Members’ Lounge at 1880 members club in Singapore.
Recipes

PX Flip by Timo Janse

A modern classic from the famous Dutch speakeasy Door 74, where it is hugely popular during winter.
Recipes

Beginning of the End by Paul Mathew

A recipe based on the Fin de Siècle (“End of the Century”) cocktail from the 1890s, but with the rum replacing gin and sherry in place of bitters.
Recipes

London Calling by Chris Jepson

One of Milk & Honey's longest-standing recipes on the list, and a testament to quite how good simple cocktails with sherry can be.
Recipes

The Artisan #8 by Choni Song

The Cannery's bartender builds on the cheese tea cocktail with flavours of chai-infused rum, sherry, orgeat and cream cheese.
Recipes

Gun’s & Butter by Zero Chen

A head of parmesan foam adds umami to orange mate tea and gin in the Union Trading Company bartender's take on the cheese tea beverage.
Recipes

Childhood by Sunny Xiao

For her boozy riff on the cheese tea cocktail, Chic Tail's Sunny Xiao balances passion fruit syrup with a crown of cream cheese foam.
Recipes

Honda Negroni by Arcadius Rybak

Named for legendary samurai Honda Tadakatsu, this shiso-flavoured take on the gin classic features a touch of clay for mouthfeel.
Recipes

Tangan Raja by James Cooper

Rich musang king durians add a funky aroma atop a cocktail of rum, Campari and sweet vermouth at Kuala Lumpur's Shelley Yu's.
Recipes

D25th by Peter Chua

Christmas meets the odorous fruit in this cocktail by Crackerjack's head bartender.
Recipes

Hammer & Tonic by Jillian Vose

Dead Rabbit New York's beverage director tackles the floral cocktail with a lavender absinthe and hibiscus-infused mezcal.
Recipes

New Lace by Swift, London

The London bar complements the notes of gin, florals and eau de vie with a sprig of baby's breath in the glass.
Recipes

Peas in a Pod, by Yao Lu

Revenge for the owner of Shanghai's Union Trading Company is a drink served cold, with snow peas. 
Recipes

Lee Chee by Cross Yu

Epic Shanghai owner-bartender's creamy cocktail uses lychee and osmanthus in the mix – only because it works in the drink. 
Recipes

Fro Yo by James Barker

Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.
Recipes

Neg-garlic by Kae Yin

The Meowvelous Taipei Fan Club bar man infuses Taiwanese black vinegar and black garlic into his riff on the Negroni.
Recipes

Pisco Sour

Our definitive recipe for the Pisco Sour.
Recipes

1975 by Josh O’Brien

One of three winning drinks that handed Josh O'Brien the La Maison Cointreau title in 2016.
Recipes

Virginity by Ganeshvara Kurukal

This is Smoke and Mirrors' Ganeshvara Kurukal's entry at Paper Lantern and The Minute List's A Very Asian Christmas competition.
Recipes

Sea Freeze by Le Thanh Tung

The Diageo World Class rep from Vietnam draws on the maritime influences of his youth for this cocktail in a sake cup.
Recipes

The Gypsy Queen

The Russian Tea Room original, and possible variations on the vodka cocktail.
Recipes

Mist by Nick Wu

The Taipei bar owner's simple vodka drink, with a twist of marigold.
Recipes

Charro Negro

A pitch-black, vegetal bucking bronco of a drink that impresses and refreshes.
Recipes

Third Night in Taipei by Aaron Feder

Created at Ounce, Taipei, Gaz Regan reps el Ocho bar manager Aaron Feder’s scotch-based smoke bomb and says single malt cocktails are a category on the up.
Recipes

Coffee & Cigarettes by Jayce Kadyschuk

Canadian bartender Jayce Kadyschuk, from Clive’s Classic Lounge in Victoria, Canada, pays homage to one of Colombia’s most famous exports. Not the one you might have thought.