Speak Low becomes list’s first Chinese entry.
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Elbow Room is making space for cocktail culture in Cambodia's capital.
Hitachino Nest master brewer Toshiyuki Kiuchi on going global, breaking into China, and why Japanese people love 7-Eleven.
Employees Only launches its first overseas branch in Singapore with two industry heavyweights, co-founder Igor Hadzismajlovic and principal bartender Steve Schneider.
Employees Only's signature drink is a lot more than its two ingredient make-up.
Eddie McDougall, chairman of the first-ever Asian Wine Review and host of The Flying Winemaker TV series, on how the guide puts Asian wines on the map.
Industry panel picks city’s best bars and bar pros.
The Smoke & Mirrors barman puts the quack in your cocktail with some duck fat.
An ingredient from the tropical Americas is also an occult love-wishing amulet, an illegal drug and a heavenly scented super seed. By Colin Peebles Christensen.
Tsukiji Fizz at Nutmeg and Clove in Singapore.
Classic drinks with a Siamese kick on Phuket island.
Designed for Bacardi Legacy in 2012, Zdenek Kastanek's churned drink tells a story of Hermosa through drink.
San Francisco's Jack Cholin opts for stick mixing for maximum flavour and bubbles.
Time to go swizzle stick hunting. Paul Mathew on the return of the spun cocktail.
Trinidad-born Nastassia Martin draws on flavours from her upbringing for this cocktail.
The White Lyan and Dandelyan barman looks back to swizzled cocktails' pre-alcoholic past for this tart drink.
A definitive modern classic.
Vise Hospitality step foot into Ho Chi Minh City with Qui.
The Diageo World Class rep from Vietnam draws on the maritime influences of his youth for this cocktail in a sake cup.
Hong Kong's best bars, restaurants, bartenders and hospitality teams named in shortlist.
Highland Park Bowl gets a new lease of life in the City of Angels.
With J Boroski Ashley Sutton's drinks empire expands in HK.
The Bangkok bar heavyweight's cocktail kingdom takes flight at Ophelia.
At Akademi, the latest Bali bar from the Potato Head Family, they've come up with new ways to serve drinks that promote both local businesses and recycling.
The Ginza icon will run a two-month stint at Mandarin Oriental from September 1
Frankie Zou tells us how his experience in restaurants inspired the green-fingered cocktail making at Botany.
Australia-based agave spirits conference expands to Asia.
A Chinese breakfast staple reimagined as a late night libation.
Medjool-infused rye bourbon, liqueur and bitters for a bowling alley drink? Hell yeah.
Highlights from TOTC’s 10th annual industry gongs in New Orleans.
A classic New Orleans-style meets Scotland.
With The Cannery, the city finally finds out what's next from the team behind The Nest.
Public nominations open until July 31 2016.
The Nomad and Eleven Madison Park head bartender schools us on asking questions, collaborations and the misuse of tools. By Jonathan White.
The Operation Dagger and Outrage of Modesty barman taps on African produce for this long drink.
Luke Whearty swaps Singapore for South Africa with Outrage of Modesty.
PTT Family's first venture in HK, Potato Head Hong Kong, is all things to all men.
The itinerant vodka cocktail that deserves to wander on to modern menus. By Seamus Harris.
The Russian Tea Room original, and possible variations on the vodka cocktail.
A G&T with a purple patch by the bartender from Red Tail in Singapore.
Comp climaxes with team event in Shanghai.
Pedigree is the key for Le Boutier in Phnom Penh.
Cambodian rock music taps the beat for the flavours in this Phnom Penh-based bartender's cocktail.
Top four nominations for the international categories.
Andre Chalson, founder of La Casita retail space and La Familia spirits importer, on providing the building blocks for the Cambodian capital's growing scene.
In this rocks glass, a potently savoury mix of volcanic black salt with aged sake, pisco and more.
Mushrooms and cheese turn up the dial on umami in this cognac-based drink.
Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.
A Manhattan by way of Southeast Asia.
Italian bar legend brings his trademark flair to HK with Maison Eight in Kowloon.
From Marian Beke's famed London bar, a Gibson with a twist.
Bartender's new London bar takes inspiration from local spirit and cocktail namesake.
We ask a crowd of the world’s chattiest bartenders for the key to bar-side communication.
The Taipei bar owner's simple vodka drink, with a twist of marigold.
East End sees Nick Wu team up with Ueno-san to create a local cocktail culture.
A Belgian Trappist-style ale, by way of Massachusetts.
Asia, here's your first taste of raicilla.
Fine Champagne cognac designed for the speed rail.
A ten-year-aged bourbon, bottled in honour of the distillery's master distiller, Jimmy Russell.
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.
Antonio Lai on his new partnership with chef Vicky Cheng in Hong Kong.
A negroni from a bar that gets its inspiration from kitchen.
Fresh off opening a Hong Kong brewpub and releasing a book on business (not beer), Brewdog co-founder James Watt tells Dan Bignold about breaking America, ice distillation and making yourself heard.
The New York bar legend on PDT's Hong Kong pop-up bar, and the state of bartending in his home base.
China shines on inaugural list which Singapore and HK dominate.
Offering low calorie options doesn’t have to come at the cost of quality. By Paul Mathew.
A sherry and vermouth-based classic that packs less than 100 calories in a glass.
A beach body-ready take on the mule by San Diego-based bartender, Jen Queen.
From Dinah Sanders' book, Art of the Shim, a highball for calorie and sugar hawks.
Big names among big winners at third event.
Janes and Hooch's Warren Pang speaks out on the staff that dreams are made of. By Jonathan White.
Gibson starts the expansion of Jigger & Pony's Singapore empire.
Commune Social’s Beatween The Sheets.
Second annual event hits the Lion City from March 12-19.
Founder of Ocho tequila, tequila ambassador and the man credited with introducing the spirit to Europe, Tomas Estes discusses the issues facing the category right now. By Jonathan White.
A pitch-black, vegetal bucking bronco of a drink that impresses and refreshes.
A pitch-black, vegetal bucking bronco of a drink that impresses and refreshes.
If you want cocktails with smoky flavours, there’s nothing better than the real thing. By Paul Mathew.
Seattle's Jamie Boudreau weaves mezcal with a peach-habanero shrubs for this cocktail served under a bell jar.
A how-to on creating smoked ice – your gateway tool to adding a whiff of wood in your cocktails.
From Tony Conigliaro's book, Drink, a recipe that calls for smoked syrup.
Frankie Solarik's prep-intense, theatrical cocktail perfumes the air with the scent of hickory and vanilla when served.
This Game of Thrones-inspired drinks includes Dragon Mix and Dragon's Blood Powder in the glass.
From the Dead Rabbit Drinks Manual, a beer cocktail that draws inspiration from 19th century sangarees.
From Sean Muldoon's and Jack McGarry's first book, a cocktail that harks back to British posset desserts.
The men behind the award-winning New York bar, Sean Muldoon and Jack McGarry, resurrect and revitalise long-forgotten drinks in this extract from their first cocktail book.
From the Dead Rabbit Drinks Manual, a herbal and tart cocktail inspired by a 1892 original.
Charles H Bar in the Four Seasons Seoul mixes Korean flavours with cocktail history.
Colour, smell and taste reveal much about a wine, says Ned Goodwin.
China has a reputation for counterfeiting, including booze. Make sure your customers aren't exposed. By David Friesen.