Kitchen Tips

Raise a Glass to Asian-inspired Cocktails

Lemongrass, chilli, kaffir lime, ginger and mint – these zesty ingredients are known for awakening the palate and adding zest to savoury dishes. To shake up our drinks service this party season, we’ve harnessed those vibrant flavours and translated them into five cutting-edge cocktails that will have your friends raving this.

Tom Yum Mojito

Take the classic flavours of tom yum soup and make a zesty aperitif
Muddle kaffir lime leaves, lime wedges, red chilli (not too much) and lemongrass together with white sugar to taste. Add white rum and grenadine, then stir to combine. Top up with soda water and garnish with coriander leaves and sliced chilli.

Tom yum

Ginger Ninja

Create a Japanese-inspired cocktail by making an elegant martini of ice-cold vodka, sake, plum wine and juice from the pickled ginger jar. Shake over ice, then strain into a martini glass and garnish with a slice of pickled ginger.

Vietnamese Mule

Great for entertaining a crowd, this Vietnamese twist on the Moscow Mule is ideal for serving in a jug. Muddle lime wedges, Vietnamese mint and Thai basil leaves with sugar, stir in vodka, then top up with ginger beer.

Vietnamese mule

Spiked Teh Tarik

Make a batch of teh tarik, then chill it down in the fridge. Before serving, stir in a healthy splash of Frangelico or caramel schnapps, then serve over plenty of ice cubes for a boozy iced tea.

Hunanese Manhattan

For something with a bit of grunt, channel the robust flavours of Hunan into a masculine whisky highball. Make a spiced sugar syrup using star anise, sliced ginger, dried chillies and equal parts sugar to water. Bring to a simmer until sugar has dissolved. Strain to remove solids, then cool completely. To serve, mix the spiced syrup with whisky, sweet vermouth, and slice of orange.

Huananese Manhattan

For more summer entertaining ideas, try our tempting Thai canapes, match Malaysian food with beers, or whip up creative Korean party food.

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