Recipes
The best recipes by Asia and the world's top bartenders.
A crowd-pleaser from No Filter in Shanghai
The best recipes by Asia and the world's top bartenders.
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An interesting combo of Chinese olives, jasmine tea and chilli oil
Joshua Ivanovic of JungleBird, Kuala Lumpur shares his recipe for his Pina Colada in a pod for the ultimate garnish.
How to make a Rob Roy.
A low abv spritz.
A non-alcoholic caffeinated and carbonated cocktail.
Something’s brewing as fermentation comes alive in Asia’s cocktails – we ask four leading bartenders how to avoid vinegar, explosions, or even vegetable soup.
An ingredient on a comeback, sherry’s many faces means it can be cast as a low-alcohol cocktail base, an alternative to vermouth, or even as a replacement for bitters.
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.
China's favourite beverage gets boozy.
We speak to four bartenders on how they've wrestled the rank, dank, funky fruit into their drinks (and live to tell the tale).
Getting green-fingered is the key to making drinks that have consumers green with envy.
A low abv spritz.
A non-alcoholic caffeinated and carbonated cocktail.
A refreshing non-aloholic cocktail.
A non-alcoholic spritz for winter months.
A little something for the industry… a collection of years and years of recipes from The Union Trading Company archives.
The history of a simple sour made glam with bubbles.
The ultimate tequila cocktail.
The infamous bartender's Martinez recipe.
Jamie Pea's orange gin marmalade recipe, perfect for a breakfast martini.
A pink-hued gin classic.
A classic gin cocktail.
Distilled local Hainan peppers pack a punch in this rum sour-style cocktail.
Guilia Cuccurullo's winning Patrón Perfectionists 2020 cocktail.
Latin America’s playful answer to Eggnog gets its sweetness from canned milks, together with coconut, spices and rum for a drink nobody refuses.
This luxurious twist on a classic Eggnog at Four Seasons Seoul incorporates cardamom, truffle and fine cognac for a deluxe glass of holiday cheer.
A pandan and coconut 'nog for the season.
Margarita twist, with the unique sourness of tamarind working with smoky tea-infused tequila
A blackened Negroni twist.
Complex, very dark spirits which when combined create an almost black drink.
A high contrast garnish and liquid really showcases the attraction of making pure-black drinks.
Willy Park's winning the Patrón Perfectionist cocktail.
A war-winning hangover cure from Cairo by a not-so-average Joe.
An Apple Martini from the Belle Epoque.
Jorge Conde, head bartender of Smoke & Mirrors in Singapore, shares his cocktail tribute to Pablo Piscasso.
Brazil’s national cocktail
Escape to paradise.
One of Satoshi Sugiura's winning Four Pillars Australian [Gin] Open cocktails.
One of Satoshi Sugiura's winning Four Pillars Australian [Gin] Open cocktails.
One of Rie Hidaka's winning Four Pillars Australian [Gin] Open cocktails.
One of Rie Hidaka's winning Four Pillars Australian [Gin] Open cocktails.
An eight-ingredient tiki classic originally served at Don the Beachcomber in the 1940s.
The godfather of modern tiki’s reboot of the classic Daiquiri.
New York bartender Julie Reiner’s “modern tropical”, rye-and-rum rework of the classic Old Fashioned.
While tourists fight – and lose – against the Margarita, Mexicans themselves lean back with a Paloma.
A sustainability friendly cocktail is based on the sugarloaf pineapple, designed to showcase some of the flavours and techniques found in Mexican cuisine.
A salty and sweet coffee cocktail with sustainability in mind.
The classic recipe for the ultimate cocktail after the night before.
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.
A funky, tequila and kombucha based cocktail with a SCOBY garnish.
Marcia Fermentology's recipe for making kombucha.
Use this alcohol-free bitter aperitif in your low or no abv Negroni, Spritz, Americano and more.
A simple how-to for the fermented honey beverage.
Tequila gets the funk with fermented banana.
A fruity, bitter-backed ode to the power of pineapple skin.
A complex two-gin duet with backing from fermented taro and cardamom.
The winning Campari Bartender Competition cocktail from Singapore's local finals.
The winning Campari Bartender Competition cocktail from Japan's local finals.
The winning Campari Bartender Competition cocktail from Taiwan's local finals.
One of Jerry Thomas' showstoppers with which he toured the country.
Lapsang souchong tea makes for a very smoky, dark toddy that’s the liquid equivalent of a cigar after a meal.
A toddy that takes Applejack or Calvados and turns it into a wonderfully rich, smooth after-dinner drink
The recipe behind one of the world's most iconic drinks.
A Victorian-style mulled wine concoction made famous by Charles Dickens’ A Christmas Carol.
A Peddlers gin cocktail by Jamie of Janes + Hooch in Beijing
A Peddlers gin cocktail by Warren Pang of Gaga Chef in Shenzhen
A Peddlers gin cocktail by Colin Tait of Shake in Shanghai
Global brand ambassador Daniyel Jones shares three recipes to transport you to the islands.
The second take of a stiff re-animator.
Few classics have suffered more from THEIR export than the mighty Corpse Reviver.
Gin, sake, sherry and sherry make the base of this botanical cocktail.
The "Mix Your Origin" MONIN Cup 2018 regional finals from second runner up Hafizuddin Bin Sedik.
The "Mix Your Origin" MONIN Cup 2018 regional finals from first runner up Son Jeok Su.
The "Mix Your Origin" MONIN Cup 2018 regional finals from winner Nyan Min.
Recipe for this dry, Japanese-born classic.
Stockton's Old Fashioned Week 2018 creation.
Indulge Experimental Bistro's Old Fashioned Week 2018 creation.
IB HQ's Old Fashioned Week 2018 creation.
A gritty, soulful and subtly sophisticated whisky cocktail inspired by hip hop.
A veggie-centric cocktail inspired by American hip hop.
A bitter, rum-forward cocktail inspired by hip hop.
A Wu-Tang Clan inspired whisky cocktail.
A modern classic, invented by London bartender Dick Bradsell around 1984.
A rich and velvety cocktail balanced by a trace of citrus.
A Japanese twist on a classic.
Benedictine brings out all that is holy in Franco-US cocktails.
James Bond might have sent the gin category into a tailspin with the vodka martini, but the Vesper is his saving grace.
A universally popular, fail-safe classic, served a crisp aperitif, or a slightly more boozy late night palate cleanser.
A a sweet and sour raspberry classic.
The unofficial head of the sour family.
An old fashioned twist using local honey.
Charles H's Lorenzo Antinori updates one of Charles H Baker's cocktails from Hong Kong.
A modern reimagining of Charles H Baker's Hong Kong cocktail.
An old fashioned made by a robot, no less.
A refreshing, low abv Campari cocktail.
Prosecco replaces gin in this bubbly Negroni.
The Dante bartender gives the classic Negroni the chocolate treatment.
A firey yet refreshing absinthe cocktail.
The marriage of different citruses gives this cocktail a simple yet refreshing character.
Hakkasan Group's signature Diplomático cocktail.
Bir Pletok – a cocktail some would argue is Indonesia's national cocktail.
The perfect way to make The Pegu Club cocktail.
Recipe courtesy of Ted Haigh’s Vintage Spirits and Forgotten Cocktails.
Recipe based on suggestions from Martin Cate and Jeff Berry.
Vijay Mudaliar's liquid homage to Peranakan people, served in Singapore's Native.
William Pravda shares his recipe for the soft serve Negroni, for the bar community to use and share globally.
Bad day in the office? Need something to soothe the nerves after ordering that pesky kid to be whacked? Time for a Negroni.
A punchy Pina Colada-inspired highball.
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.
"A super-relaxed late Sunday morning breakfast vibe" from the owner of The Black Dog Temperance Society in Frankfurt.
How to make the once popular Victorian breakfast drink.
How to make the perfect Penicillin.
A refreshing breath of Asian-scented air, served in the Members’ Lounge at 1880 members club in Singapore.
1880's sweetened and spiced tequila sipper with bee-extracted bravado.
A silky sazerac using both rye and cognac.
A creamy absinthe classic.
A classic yet simple absinthe cocktail.
A take on the rum sour that pays homage to Hong Kong.
How to build the perfect boulevardier.
How to make the perfect Old Pal.
A cocktail that really uses the delicate dry flavours in manzanilla sherry to pair exceptionally well with tequila.
A modern classic from the famous Dutch speakeasy Door 74, where it is hugely popular during winter.
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.
One of Milk & Honey's longest-standing recipes on the list, and a testament to quite how good simple cocktails with sherry can be.
A light and palate cleansing cocktail created to pair with a meal.
How to make a Cuban Mojito.
A refreshing combination of gin with locally grown basil, lime juice and tonic enhanced with a kampot pepper tincture.
A modern martini utilising otherwise wasted pineapple pulp.
A waste combating coconut concoction.
This cocktail uses otherwise wasted pineapple core for juice and its garnish.
A rum-based cocktail using housemade tepache.
A liberating mix of rum, Coca-Cola and just the right amount of lime.
World Class UK 2016's representative draws inspiration from the Freedom Tower in Miami for this frothy cocktail with bee pollen.
Scout London's owner pairs honey wine with shiso and gin.
The cutting edge London bar batches a cocktail with peaty whisky and honey.
Drambuie USA's brand ambassador's cilantro-syrup creation for Tales of the Cocktail 2017.
The Walrus Room London's bartender turns out an effervescent and floral cocktail of mead, gin and citrus.
Eric Stephenson pays homage to this award-winning classic.
The Cannery's bartender builds on the cheese tea cocktail with flavours of chai-infused rum, sherry, orgeat and cream cheese.
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.
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.
Named for legendary samurai Honda Tadakatsu, this shiso-flavoured take on the gin classic features a touch of clay for mouthfeel.
Rich musang king durians add a funky aroma atop a cocktail of rum, Campari and sweet vermouth at Kuala Lumpur's Shelley Yu's.
Christmas meets the odorous fruit in this cocktail by Crackerjack's head bartender.
Happy Paradise's head bartender infuses durian into this riff of the tiki classic.
A sweet and sour version from E.P.I.C in Shanghai that brightens up the iconic Old Fashioned.
From the owner of Hong Kong’s Honi Honi Tiki Cocktail Lounge comes this very cherry version of the classic drink built around the aromatic Rhum JM agricole.
A highly aromatic performer from Lobster Bar & Grill at the Island Shangri-La Hong Kong.
Indulge Experimental Bistro’s creative lead Mr Aki Wang showcases his love for local produce as he brings Taiwanese tea and honey to the fore in this Old Fashioned twist.
Spice, banana and chocolate play perfect partners with the tropical and chocolate notes in the rum in this Old Fashioned excursion created at Prisma, Boracay.
Singapore’s Flagship reckons they know exactly what pairs with rum, lighting up this rich tobacco and cacao-backed sipper with some extra smoke from an Islay whisky spray.
Translating to “cheeky monkey”, here’s a Med-leaning take on the American favourite.
The Shanghai bartender weaves DaVinci Gourmet Intense Cherry Blossom into a cocktail perfumed with Japanese flavours.
The Best Gin & Tonic Singapore winner's recipe adds a uniquely flavoured Korean berry to the mix.
Drawing inspiration from fruits of the season, the Auckland Best Gin & Tonic winner rounds out apricots and oranges with amontillado sherry.
Shanghai's first Best Gin & Tonic winner takes his G&T into herbaceous territory with the addition of sage.
The Best Gin & Tonic Hong Kong winner from Blue Bar at the Four Seasons makes a refreshing drink that aims to relax the senses.
The Best Gin & Tonic Phnom Penh winner's recipe plays up flavours native to his city.
The Best Gin & Tonic Kuala Lumpur winner's recipe features warm spices with East Imperial Burma Tonic.
Dandelyan, the masters of using blossoms in a cocktail offers up their take on the spritz with a house-made vermouth.
Dead Rabbit New York's beverage director tackles the floral cocktail with a lavender absinthe and hibiscus-infused mezcal.
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.
The London bar complements the notes of gin, florals and eau de vie with a sprig of baby's breath in the glass.
The rising Seoul bartender riffs off the Irish Coffee with DaVinci Gourmet Intense Hazelnut and Lychee in the mix.
The DRINK Cocktail Bar at FOO'D by Davide Oldani mixologist's winning entry for the inaugural Teisseire Asia Flavour Masters Regional Competition.
Our definitive recipe for The Last Word.
Seoul superstar Terry Kim pairs DaVinci Gourmet Intense Slow Cooked Caramel syrup with trendy cold brew coffee in this vegan take on the flip.
Revenge for the owner of Shanghai's Union Trading Company is a drink served cold, with snow peas.
Epic Shanghai owner-bartender's creamy cocktail uses lychee and osmanthus in the mix – only because it works in the drink.
The Tailor Group bartender's signature drink with tropical island leanings.
From Above the Globe in Shanghai, a cocktail named for an adaption of Shakespeare's Macbeth.
Macallan's answer to the g&t is refreshing with a bite of sherry.
Italian ingredients meet Korean soju and magnolia berry tea in a glass.
For the Sorrento Bangkok bartender's take on the Italian classic, coffee beans go into the barrel with Campari for a smooth finish.
Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.
The Ce La Vi bartender combines a Spritz and a Negroni in this bubbly drink.
This is Allen Cheng from Fourplay Taipei's woodsy take on the Negroni.
The Meowvelous Taipei Fan Club bar man infuses Taiwanese black vinegar and black garlic into his riff on the Negroni.
From Miners in Seoul, a tequila-addled Negroni with pineapples and cacao nibs.
Bitters & Love's Stephy Lim crafts a Negroni you can sip down at the start of the day.
Tess Bar & Kitchen's head bartender incorporates Campari as an ice-cream in his version of the Negroni.
The perfect ratio for the bright orange Italian classic.
A cocktail that clucks well with fried chicken by the Shanghai-based bartender.
Chinese bar star Eddy Yang exercises his Flavour Genius to create a cocktail with DaVinci Gourmet's Intense series of syrups.
Job's Tears goes tropical in this long drink at Hakkasan Shanghai by the restaurant group's Asia bars manager.
A vintage scotch-based cocktail with contemporary aspirations.
Vegan cocktailian and Bulleit global brand ambassador shares his recipe for a vegan-friendly bourbon drink.
This is a sour made with the German bar consultant's preferred method of treating chickpea water (aquafaba).
A cocktail for vegans with spinach, olives and aquafaba for texture, by the former Dandelyan bartender.
B-a-n-a-n-a-s.