Dessert in a coconut cup at the experimental Singaporean bar.
The gin-based classic, served in a bar named for it in Singapore.
Paul Mathew's boozy riff on the Chinese capital yoghurt staple.
Not just Ramos and Alexanders, whey, yoghurt and cheese are all working their decadent magic in contemporary drinks.
A warm punch bowl by Athens-based Manolis Lykiardopoulos that sends up wafts of nuts, vanilla and milk.
Greek yoghurt brings together a potent brew of Ouzo, gin and rum in this cocktail by Liz Pearce and Brandon Phillips.
Gibson Singapore's Aki Eguchi weaves together the Clarified Milk Punch and Ramos Gin Fizz in this complex, but deeply rewarding cocktail.
A proudly British gin made with wheat spirit from the isle and notes of darjeeling.
Bar is the "Cocktail Maestro" Salvatore Calabrese’s first in Asia.