Served at the first Asia's 50 Best Bars ceremony, the legendary bartender opens the palate with refreshing and savoury notes.
The celebrated barman pairs The London Essence Company's lightly spicy ginger ale with whiffs of smoke and calvados.
Tonic water plays nice with mezcal in this creation by the American Bar at The Savoy's former head bartender.
The Savoy, London, serves this smoke-backed whisky cooler with a caper to cleanse the palate.
In this drink at BlackTail, New York, it’s the carefully engineered liquid – not a garnish – that does the talking.
An apple-boosted, minimalist refresher from the London bar.
A flavour-layered, but served-naked, rum sour from The Dead Rabbit in New York.
A bitter-sweet breakfast tipple.
A drink that hits floral, sweet, spicy and umami notes all at once.
The recipe behind one of Union Trading Co Shanghai's best sellers.