7 Asian Flavors for Inspired Cocktails

As the world of mixology continues to evolve, Asian-inspired cocktails have emerged as a vibrant and exciting trend, fusing traditional flavors with contemporary techniques. These cocktails showcase sometimes less familiar ingredients and perspectives, inviting adventurous palates to explore new taste sensations. From floral notes to bold spice, the dynamic profiles of these drinks not only tantalize the senses but also serve as a celebration of the diverse cultures that inspire them.

Love for Lemongrass

Lemongrass has long been a favorite ingredient in food. Many years ago, I began working with lemongrass in cocktails in various ways. The trick, much like in food dishes, is balance. Lemongrass can be overpowering if you use too much or if the other companion flavors can’t hold their own. In my opinion, subtle lemongrass is a heavenly ingredient to mix with all spirit bases. Combine lemongrass and melon, and you’re sure to hear the angels sing, especially if you have more than one drink!

This daiquiri is made with Midori, a vibrant green Japanese melon liqueur known for its distinctive color and sweet, fruity flavor. Made from premium Japanese muskmelons, Midori is an excellent complement to citrus and herbal flavors. Haku vodka is a great choice for this cocktail due to its unique profile. Made in Japan from white rice and then bamboo charcoal filtered, creates a soft texture with light floral notes and an earthy rice flavor. Along with the addition of lemongrass, orange juice, and sake, this cocktail will transport you with every sip.

Purely Delicious

Recipe by Sailor Guevara

1 oz Haku Vodka
1 oz Midori
1 oz filtered sake (cold or room temperature)
1 oz orange juice
1 tsp lemongrass paste

Add all ingredients to a cocktail shaker with a handful of cubed ice. Shake well and double-strain into a cocktail glass.

Pandan, Asia's Vanilla

Pandan is an aromatic plant of Southeast Asia. There are 750 species of this plant. Its long, fragrant leaves with a subtle flavor of vanilla, almonds, and freshly cut grass are deeply rooted in Asian food cultures. Due to its aromatic vanilla profile, it's often called Asia's vanilla. Kota Pandan Liqueur was founded by Nico de Soto, a globetrotting mixologist and tireless promoter of the Pandan in bartending culture. This liqueur offers vanilla flavours and sweet buttery biscuit notes.

The margarita is an excellent cocktail because its build allows for endless variations. With the addition of this unique liqueur, this margarita takes on a vanilla flavor and toasted sesame notes, which create a delicious combination with the lime juice and earthiness of the Tequila.

Kota Margarita

Recipe courtesy of Nico de Soto, KOTA Creator and Mace NYC/Danico Paris Partner

.75 oz KOTA Pandan Liqueur
2 oz blanco Tequila
.75 oz fresh lime juice
.25 oz agave nectar

Add all ingredients to a cocktail shaker with cubed ice and shake well—strain into a short glass with a salted rim over fresh cubed ice.

Matcha, Shochu, and Pineapple, Match Made in Heaven

iichiko Pineapple Matcha cocktail — iichiko Saiten Pineapple Matcha cocktail

Shochu is a Japanese distilled spirit with a history spanning over 500 years. Its origins date back to the 16th century, when distillation techniques are believed to have been introduced from Southeast Asia, particularly Thailand, via the Ryukyu Islands, which are now known as Okinawa. Shochu began as a rustic, home-distilled beverage, but it has since evolved into a widely celebrated and refined spirit.

iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV. Expect rich notes of jasmine tea, peaches, citrus, and loads of minerality and salinity. It's perfectly complex for cocktail mixing. Marry that with Matcha, which is a finely ground powder made from green tea leaves, and the party is about to kick off. Matcha's history spans centuries in Asia. It offers a complex, savory flavor with strong, grassy notes and a creamy texture, making it a fabulous cocktail ingredient. Yuzu, a fragrant citrus fruit native to East Asia, is known for its unique, complex flavor and aroma, often described as a blend of lemon, grapefruit, and mandarin orange. Add sweet pineapple and you've got a rockstar cocktail!

Matcha Dreams

Recipe courtesy of iichiko Shochu

2 oz iichiko Saiten
0.75 oz matcha syrup
0.75 oz lime juice
0.5 oz pineapple juice
0.25 oz yuzu juice
3 basil leaves

Muddle 2 basil leaves in your cocktail shaker. Add all ingredients and shake with cubed ice. Strain into a rocks glass over fresh cubed ice, then garnish with pineapple and basil.

Sichuan peppercorns spice it up!

Sichuan pepper offers a unique flavor profile characterized by a citrusy aroma. Sichuan peppercorns are not related to black or chili peppers; they are the dried berries of the prickly ash tree. Sichuan peppercorns have a flavor that is lemony, warm, and earthy with subtle floral notes, which makes it a great cocktail ingredient and brings inspiration from Asian cuisine in liquid form. With its earthy and sweet bourbon profile and bright, effervescent citrus notes from the blood orange soda, this cocktail is refreshing and packs a kick in the back end, making it a quick favorite.

Spicy Citrus Whiskey Fizz

Recipe courtesy of Great Jones Distilling Co.

1.5 oz Great Jones Straight Bourbon
1 oz Szechuan peppercorn syrup
1 oz fresh lime juice
Top with blood orange soda like Badger Blood Orange

Add all ingredients except the soda to a cocktail shaker with cubed ice. Shake well and strain into a Collins glass over fresh cubed ice. Garnish with an orange slice.

To make the Szechuan syrup, add ¼ cup of Szechuan peppercorns to a warm pot and let them heat for 2-3 minutes. Then, add 1 cup of water and bring it to a simmer for 3-4 minutes. Strain out the peppercorns and add 1 cup of raw cane sugar, lower the heat, and stir until the sugar is dissolved. Remove from heat and allow the syrup to cool. Store in a glass container in the fridge for about 2 weeks.

Smoky Tea, a Winning Cocktail Ingredient

Lapsang souchong, which has its origins in the Fujian Province in China, is a favorite among tea aficionados—a black tea with a smoky profile. The tea leaves are smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed (withered and oxidized) leaves. The intensity of the smoke aroma can depend on how close the leaves are to the source of heat and smoke or by adjusting the duration of the process.

Incorporating Lapsang souchong into cocktails is an effective way to add a smoky profile. For an even better experience, consider grabbing a whiskey, such as Amber & Opal Honey Botanical Whiskey, that is infused with Lapsang souchong tea, along with orange blossom honey and fruity botanicals. Add a little yuzu juice for a melon flavor and the salinity of club soda, and you have a winning powerhouse combination of flavors in your glass!

Unity Cocktail

Recipe by Sailor Guevara

2 oz Amber & Opal Honey Botanical Whiskey
1 oz yuzu juice
Top with club soda

Add whiskey and yuzu to a cocktail shaker with a handful of cubed ice and shake well—strain into a Collins glass over fresh cubed ice. Garnish with a lemon slice.

Ume, a plum-like fruit from an apricot tree

The highball, a refreshing and easy cocktail to craft with endless possibilities for variations, was perfected by the Japanese. A simple cocktail that offers a stunning lesson in precision and complex flavors is easy to add layers of interest and dial up the complexity. Ume refers to a Japanese fruit that has flavors of both apricot and plum. The Ume Highball cocktail is a lesson in creating complex flavors with delicate ingredients, with precise measurements. Master this cocktail, which is easy to do, and impress your friends with a drink that is like no other.

Ume Highball

Recipe courtesy of Fuji Whisky

2 oz FUJI Japanese Whisky
1 oz plum wine
.5 oz real ginger syrup
.5 oz lemon juice
2 oz club soda
Candied ginger and lemon wheel

Add all ingredients except for the club soda to a cocktail shaker with ice. Shake well and strain into a Highball or Collins glass over fresh cubed ice and garnish.

Sesame and Peanut butter, yes please!

Skrewball Black Sesame Cocktail photo credit Brenda Yim

Peanut butter and sesame are ingredients used in sauces served with vegetables, meat and tofu. The combination of peanut butter, sesame, and whiskey in a cocktail creates an extraordinary symphony of flavors that tantalize the taste buds. The creamy richness of peanut butter brings a comforting warmth, while the nutty notes of sesame complement it perfectly, adding a layer of complexity. The trio creates a rich, indulgent drink that is both unique and inviting. Ending with a light touch of spice on the backend creates a drink where each sip reveals new dimensions of flavor, where sweet, savory, and spirited elements harmonize effortlessly, making it an unforgettable experience for cocktail enthusiasts.

Black Sesame Peanut Butter Whiskey Cocktail

Recipe courtesy of Brenda Yim

2 oz Skrewball Whiskey
1 oz Black Sesame Syrup
1 oz lemon juice
1 egg white or 1 oz of aquafaba
Optional: black sesame rice balls or plain rice balls (tong yuen)

Combine all ingredients into a cocktail shaker with a handful of cubed ice. Shake well and strain into a rocks glass over fresh cubed ice. Garnish with rice balls/tong yuen.

Make the Black Sesame Syrup: Toast 2 Tbsp of black sesame powder until you smell its nutty fragrance. Grind it into a fine powder. Bring ½ cup water and raw cane sugar to a simmer in a small saucepan until the sugar is dissolved. Add black sesame powder, stir, and then let it cool.

Incorporating Asian-inspired ingredients into cocktails not only brings a unique twist to classic recipes but also pays homage to the rich cultures and histories behind these flavors. As you explore these innovative mixes, you’ll discover that each sip is a journey through tradition and creativity, awakening your senses to the allure of Asian culinary heritage. Cheers to the fusion of cultures and the endless possibilities that await in the world of mixology!