Southeast Asia’s cocktail culture is a celebration of creativity, tradition, and innovation. From minimalist drinks and collagen-infused creations to bar takeovers and sustainable practices, the region’s bars are reshaping what it means to enjoy a cocktail. As these trends continue to evolve, and with numerous bars earning spots on global rankings, one thing is clear: the region’s mixology scene is leading the way, one extraordinary sip at a time.
Southeast Asia’s cocktail culture is buzzing with creativity and gaining global recognition for its innovative mixology styles, use of local ingredients, and a growing emphasis on sustainability. From bar takeovers to the art of crafting minimalist cocktails, the region’s bartenders are blending tradition and experimentation to craft drinks that leave a lasting impression.
CGA’s On-Premise User Survey (OPUS) reveals that over 84% of consumers in Southeast Asia frequent bars, restaurants, and similar venues at least weekly; 14% points higher than the APAC average. These patrons span a wide spectrum, from those seeking affordable drink options to connoisseurs exploring super-premium offerings. Insights from the survey indicate that upscale venues dominate sales of whiskey (32%), vodka (30%), and tequila (30%), whereas wine and cocktails also enjoy immense popularity in these settings. Meanwhile, value-oriented venues lean towards more accessible and alcohol-free options.
This robust demand has created an exciting playground for bartenders, allowing them to redefine limits, test with flavours, and connect with diverse palates.
Mixing tradition with innovation
The use of indigenous flavours and locally sourced ingredients forms the backbone of Southeast Asia’s cocktail evolution. Bars like Nutmeg & Clove in Singapore and Summer Experiment in Ho Chi Minh City have become ambassadors of regional pride, incorporating ingredients like pandan, durian, calamansi, and even ant salt into their drinks. These additions not only elevate the flavour profiles, but also connect patrons to the region’s rich cultural and natural heritage.
At Kinsman in Hong Kong, Cantonese spirits such as baijiu and Yuk Bing Siu are given a modern twist, while Kuala Lumpur’s Botak Liquor Bar expands the creative scope with inventive combinations like toasted pumpkin seed-infused vodka paired with ginger flower cordial. These creations are emblematic of a shift toward cocktails that are both innovative and rooted in local traditions.
Modern mixology techniques are also reshaping how drinks are created and served. Fat washing, for example, adds richness to cocktails by infusing spirits with flavours from butter, oils, or other fats. This technique is being embraced by bartenders who aim to balance decadence and essence. Similarly, clarified cocktails – drinks made crystal clear by removing solids – offer a visually striking and exceptionally smooth drinking experience.
Trends defining the scene
The region’s cocktail culture is constantly evolving, shaped by global influences and regional ingenuity. One of the most notable trends is the rise of minimalist cocktails, where simplicity reigns. Bartenders are concentrating on a few key ingredients, allowing the quality of the components to shine through. This approach has become a hallmark of establishments like Singapore’s Live Twice, where drinks like the Bell Blossom showcase how subtle elements like celery or pink peppercorn can create complex, memorable punches.
Collagen-infused cocktails are also making waves, combining indulgence with wellness. These drinks are particularly popular in places like Singapore and Bangkok, where the beauty-conscious crowd is drawn to the purported skin-enhancing benefits of collagen. The trend merges health and hedonism, offering patrons a unique way to feel good while enjoying their drink.
Low- and no-alcohol options are becoming a staple in bars across the region as consumers seek healthier choices. These concoctions still deliver on taste and creativity, with ingredients like herbal infusions, fresh fruits, and non-alcoholic spirits taking all the attention. Such options cater to a broader audience, allowing non-drinkers to enjoy the artistry of mixology without compromising on flavours.
Spiked slushies, a playful yet sophisticated trend, have also witnessed traction. These frozen delights, often made with tropical fruits, add a refreshing twist to traditional cocktails. Their popularity is especially pronounced in hot climates, making them a hit in outdoor and beachside bars.
Bar takeovers and collaborative spirit
One of the most exciting aspects of Southeast Asia’s cocktail culture is the growing phenomenon of bar takeovers. These events bring bartenders from different venues together, often across borders, to collaborate and exchange ideas. Guests can try out exclusive menus and one-of-a-kind cocktails, making these nights a draw for adventurous drinkers.
Bar takeovers also reflect the camaraderie and sense of community within the mixology world. At these events, bartenders explore uncharted creative avenues, combining their unique styles to create something entirely new. Whether it’s a celebrated Singaporean mixologist teaming up with a Bangkok-based bar or a visiting international bartender sharing their expertise, these collaborations highlight the region’s openness to innovation and global influence.
A sustainable approach to cocktails
Sustainability has become a core focus in Southeast Asia’s cocktail bars, where minimising waste and supporting local communities are priorities. Bangkok’s F*nkytown exemplifies this movement, turning citrus peels into house-made kombucha and cordials and repurposing other ingredients to create flavourful drinks. Their Green Curry cocktail, a blend of gin, curry spices, pineapple, and cucumber, beautifully shows how resourcefulness can lead to creative excellence.
In Ho Chi Minh City, Summer Experiment grows many of its ingredients on-site, significantly reducing its environmental footprint. This farm-to-bar approach ensures not only freshness, but also a deeper connection between the cocktails and their source. Similarly, Kuala Lumpur’s Penrose focusses on seasonal produce and local sourcing, crafting drinks like the savoury Gibson with gin, sake vinegar, and leek.
The rise of artisanal ice and precision
Artisanal ice has become an essential element in crafting premium cocktails. Perfectly clear, hand-carved cubes or spheres not only enhance the aesthetics of a drink, but also affect its temperature and dilution rate. In bars across the region, ice is no longer just a utility, it’s a feature. This attention to detail reflects the region’s commitment to elevating every aspect of the drinking experience.
Precision mixology, where every step of the cocktail-making process is measured and deliberate, is another trend gaining momentum. From the exact temperature of the spirit to the specific shape of the ice, bartenders are treating drinks like works of art. This meticulous approach ensures consistency and allows for a deeper appreciation of each ingredient.
Shaping the global scene
The creativity and expertise of bartenders have propelled the region onto the world stage. Bars like Singapore’s Jigger & Pony and Bangkok’s BKK Social Club are regularly featured on global best-bar lists, drawing attention to the region’s innovative mixology. In The World’s 50 Best Bars 2024, Hong Kong’s Bar Leone made a stunning debut, securing the No. 2 spot worldwide. Another Hong Kong favourite, Coa, a Mexican-inspired cocktail bar founded by Jay Khan in 2017, was ranked 18th. Singapore’s Atlas, a repeat honouree, landed at No. 43.
These establishments have become destinations for cocktail enthusiasts, offering a taste of Southeast Asia’s ingenuity. As the region continues to push artistic boundaries, it’s inviting the world to explore a new way of trying cocktails.
Pritisha Borthakur