In this coupette, a mix of dessert flavours like Bailey's and Tia Maria.
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.
Don’t be put off by using strong flavours, says Yao Lu, who re-works a classic sour with blue cheese.
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.
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.