Asian Twist Signature Cocktails are redefining modern mixology with ingredients like ginger, kaffir lime, coconut, passion fruit, laksa, and plenty of lime juice. To explore this trend, we asked leading bars in Macau and Hong Kong to share their latest signature creations.
CUPID — Wing Lei Bar, Macau
45 ml Toasted Coconut Pisco
20 ml Lacto-Fermented Strawberry
15 ml MSG Lemon Juice
15 ml Aperol
2 drops Vegan Foamer
Method: Shake, double strain
Glass: Nick & Nora
Garnish: Dehydrated strawberries, finely microplaned on top
Cupid blends creamy coconut and bright strawberry with a subtle umami edge, delivering a modern twist on tropical elegance.
CAUSE OF ACTION — Courtroom, Hong Kong
22 ml Pink Peppercorn Pisco
7 ml Cucumber Cordial
7 ml Laksa Leaf Distillate
15 ml Elderflower Liqueur
45 ml Clarified Grapefruit Juice
Method: Carbonation
Glass: Onis Highball
Garnish: Avocado-chocolate foam with coconut flakes
Complex and refreshing, Cause of Action balances floral and citrus brightness with exotic laksa depth, topped by a silky avocado-coconut foam.
SOYA SOUR — The Opposites, Hong Kong (Samuel Kwok)
45 ml Pisco
45 ml Ginkgo Syrup
15 ml Passion Fruit
15 ml Lime Juice
3 drops Green Cardamom
House-made Tofu & Ginger Foam
Method: Shake, double strain
Glass: Coupe
Garnish: Dried lime
An elegant sour with earthy ginkgo, tropical passion fruit, and a velvety tofu-ginger foam that captures Hong Kong’s innovative cocktail scene.
SCOOP ME UP — The Opposites, Hong Kong (Antonio Lai)
45 ml Pisco with Camellia Syrup & Kaffir Lime Leaf Tincture
20 ml Guava Cordial
20 ml Lime Juice
Guava-White Tea Foam
Method: Shake, double strain
Glass: Custom ice cream cone glass
Garnish: Smoked pineapple bubble
Playful and theatrical, Scoop Me Up delivers tropical guava and fragrant tea notes, crowned by a dramatic smoked bubble presentation.
A Rising Asian Identity in Cocktails
These creations highlight how bartenders across Asia are reinventing classics with local flavors, fermentation, and culinary techniques. From toasted coconut pisco in Macau to laksa distillate and ginkgo syrup in Hong Kong, Asian bars are reshaping the global cocktail conversation with bold identity and innovation.
