Bangkok-based sustainability advocate Mark Lloyd shares the story behind his zero-waste Mohinga Martini, based on Myanmar’s breakfast staple.
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.
Served at the first Asia's 50 Best Bars ceremony, the legendary bartender opens the palate with refreshing and savoury notes.
One of Milk & Honey's longest-standing recipes on the list, and a testament to quite how good simple cocktails with sherry can be.
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.