Recipes


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

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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

Coquito by Micaela Piccolo

Latin America’s playful answer to Eggnog gets its sweetness from canned milks, together with coconut, spices and rum for a drink nobody refuses.
Recipes

Truffled Eggnog by Keith Motsi

This luxurious twist on a classic Eggnog at Four Seasons Seoul incorporates cardamom, truffle and fine cognac for a deluxe glass of holiday cheer.
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Tree House by Julie Reiner

New York bartender Julie Reiner’s “modern tropical”, rye-and-rum rework of the classic Old Fashioned.
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Recipe: The Paloma

While tourists fight – and lose – against the Margarita, Mexicans themselves lean back with a Paloma.
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Sugarloaf by Andy Griffiths

A sustainability friendly cocktail is based on the sugarloaf pineapple, designed to showcase some of the flavours and techniques found in Mexican cuisine.
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Recipe: Bloody Mary

The classic recipe for the ultimate cocktail after the night before.
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Mohinga Martini by Mark Lloyd

A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.
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Cachee by Yoma Rivera

The winning Campari Bartender Competition cocktail from Singapore's local finals.
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Luna Rossa by Naoto Ogawa

The winning Campari Bartender Competition cocktail from Japan's local finals.
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Recipe: Blue Blazer

One of Jerry Thomas' showstoppers with which he toured the country.
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Recipe: Smoked Toddy

Lapsang souchong tea makes for a very smoky, dark toddy that’s the liquid equivalent of a cigar after a meal.
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Recipe: Jersey (or Apple) Toddy

A toddy that takes Applejack or Calvados and turns it into a wonderfully rich, smooth after-dinner drink
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Recipe: Smoking Bishop

A Victorian-style mulled wine concoction made famous by Charles Dickens’ A Christmas Carol.
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Recipe: Corpse Reviver #1

Few classics have suffered more from THEIR export than the mighty Corpse Reviver.
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Harmonin by Son Jeok Su

The "Mix Your Origin" MONIN Cup 2018 regional finals from first runner up Son Jeok Su.
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Rum Shangoty by Nyan Min

The "Mix Your Origin" MONIN Cup 2018 regional finals from winner Nyan Min.
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Recipe: Vesper

James Bond might have sent the gin category into a tailspin with the vodka martini, but the Vesper is his saving grace.
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Recipe: White Lady

A universally popular, fail-safe classic, served a crisp aperitif, or a slightly more boozy late night palate cleanser.
Recipes

Recipe: The Negroni

Bad day in the office? Need something to soothe the nerves after ordering that pesky kid to be whacked? Time for a Negroni.
Recipes

Jerez Highball by Erik Lorincz

Served at the first Asia's 50 Best Bars ceremony, the legendary bartender opens the palate with refreshing and savoury notes. 
Recipes

Paradise City by Erik Lorincz

The celebrated barman pairs The London Essence Company's lightly spicy ginger ale with whiffs of smoke and calvados.
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Latina by Erik Lorincz

Tonic water plays nice with mezcal in this creation by the American Bar at The Savoy's former head bartender.
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Whizz Kid by Jesse Vida

In this drink at BlackTail, New York, it’s the carefully engineered liquid – not a garnish – that does the talking.
Recipes

Morning Glory by Rene Soffner

"A super-relaxed late Sunday morning breakfast vibe" from the owner of The Black Dog Temperance Society in Frankfurt.
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Meadow by Rusty Cerven

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

A silky sazerac using both rye and cognac.
Recipes

La Perla by Jacques Bezuidenhout

A cocktail that really uses the delicate dry flavours in manzanilla sherry to pair exceptionally well with tequila.
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PX Flip by Timo Janse

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

Bersama by Gagan Gurung

This cocktail uses otherwise wasted pineapple core for juice and its garnish.
Recipes

Recipe: The Cuba Libre

A liberating mix of rum, Coca-Cola and just the right amount of lime.
Recipes

Pollen a Pollen Bee by Aiden Bowie

World Class UK 2016's representative draws inspiration from the Freedom Tower in Miami for this frothy cocktail with bee pollen.
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Shiso by Matt Whiley

Scout London's owner pairs honey wine with shiso and gin.
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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.
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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.
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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.
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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.
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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.
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D25th by Peter Chua

Christmas meets the odorous fruit in this cocktail by Crackerjack's head bartender.
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Vitruvian Rose Spritz by Dandelyan

Dandelyan, the masters of using blossoms in a cocktail offers up their take on the spritz with a house-made vermouth.
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.
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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

Passion of Joel Robuchon by Mike Cheong

The DRINK Cocktail Bar at FOO'D by Davide Oldani mixologist's winning entry for the inaugural Teisseire Asia Flavour Masters Regional Competition.
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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

Tiki Time by David Hong

The Tailor Group bartender's signature drink with tropical island leanings.
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Sleep No More by Eddy Yang

From Above the Globe in Shanghai, a cocktail named for an adaption of Shakespeare's Macbeth.
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The Macallan Copa

Macallan's answer to the g&t is refreshing with a bite of sherry.
Recipes

Fro Yo by James Barker

Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.
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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.
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Coix Solero by Matthew Hall

Job's Tears goes tropical in this long drink at Hakkasan Shanghai by the restaurant group's Asia bars manager.
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The Modern Cocktail

A vintage scotch-based cocktail with contemporary aspirations.
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Charlie Parker’s: Centennial Park

Taking their inspiration from an eastern suburb park in Sydney, Sam Egerton and Toby Marshall distil plants into this cocktail.
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Pisco Sour

Our definitive recipe for the Pisco Sour.
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Grasshopper by Sam Jeavons

A creamy rum cocktail with chocolate liqueur from London's oddball rummery, Burlock.
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1975 by Josh O’Brien

One of three winning drinks that handed Josh O'Brien the La Maison Cointreau title in 2016.
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White Peony from Trix Yeung

Trix Yeung of Bao Bei in Hong Kong looks back at the purest expression of tea with her gin-based drink.
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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.
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Mamarita by Dre Masso

Mexico meets mangosteen in this tequila drink by the bar legend from Akademi.
Recipes

The Employees Only Gimlet

Employees Only's signature drink is a lot more than its two ingredient make-up.