Asia’s killing it at the moment, that’s what we keep hearing. Since “LocalizASIAN” is such a real phenomenon and movement, we need to make like Tom and Cruise. Consider this a Bartender-Asia CHEAT SHEET on how to Asian-ize your next cocktail creation.

Use one or a combination of the following:

1. Kumquat

– Like oranges, except more tart, more sour, and smaller; very Asian.     

2. Goji Berries

– also known as wolf berries. Like cranberries. But bitter. Also very Asian. 

3. Longan / Lychee

– sweet tropical fruits whose taste have no Western equal. It is also the way some Asians pronounce “Lionel Richie”.

4. Pandan

– Asian Vanilla

5. Lemongrass

– Native to India, Dri Lanka, Burma, Thailand. Lemongrass is used in everything. Tea, essential oils, curries. soap…

6. Chrysanthemum

– A Chinese philosopher once said, “If you would be happy for a lifetime, grow chrysanthemums.” Cultivated in China, and respected for a list of health benefits; it is more herb dressed as flower.

7. Wasabi / Chili

– Adds an Asian kung-fu kick to any drink really.

8. Asian Yoghurt

– Soju+Sprite+AsianYoghurt makes for a killer cocktail. Originated in Korea and now trending across Asia.

9. Green Tea

– So good, so detoxifying, so submissive, we add it to single malt to the horror of non-Asian onlookers.

10. Dragon Fruit

– The beauty pageant of the list. All bells and whistles and bark, but no bite. Practically tasteless, so will not overpower your drink. But it looks awesome, and you can add the word “dragon” to the menu.  

11. Ginger & Pineapple

– One is fiery, one is cool. They are BFFs, though always mistaken as lesbian lovers. They do yoga together, paint their nails and watch chick-flicks together. They will enter your cocktail together too. Sometimes their friends sour plum and cilantro join in the fun.

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