Gin, sake, sherry and sherry make the base of this botanical cocktail.
Served at the first Asia's 50 Best Bars ceremony, the legendary bartender opens the palate with refreshing and savoury notes.
A silky sazerac using both rye and cognac.
The cutting edge London bar batches a cocktail with peaty whisky and honey.
Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.
A cocktail that clucks well with fried chicken by the Shanghai-based bartender.
Trinidad-born Nastassia Martin draws on flavours from her upbringing for this cocktail.
From The Hide Bar in London, their hot favourite, pre-batched take on the Clarified Milk Punch.