What is shiso, exactly?

Shiso is a bold, aromatic herb from the mint family, and it’s a big deal in Asian cuisine. You’ll find it in sushi, tempura, pickles, and even traditional drinks like umeshu (plum wine). These days, shiso is also making a splash on the cocktail scene, adding depth, freshness, and just the right amount of spice to mixed drinks. 

There are two main types: green shiso (aojiso), which is grassy, citrusy, and minty, and red shiso (akajiso), which is more earthy, slightly bitter, and a little floral. Both bring something special to the table; green shiso is perfect for bright, zesty drinks, while red shiso works wonders in syrups and bold infusions. 

Go pro: The Ultimate Guide to Herbs for Cocktails 

Why use shiso in cocktails?

Shiso isn’t just another pretty herb; it brings serious depth of flavor to mixed drinks. Its bright citrus notes and peppery bite pave the way for a layered, intriguing, and unexpected taste profile. It pairs like a dream with all kinds of liquor. The floral botanicals of gin? Check. The clean smoothness of vodka? Absolutely. The umami depth of sake? A perfect match. Even whiskey and bourbon get a lift from its herbal zing. Add in fresh citrus, a hint of ginger, or a touch of honey, and you’ve got something seriously special in your glass. 

What’s Hot and What’s Not: 2025’s Top Cocktail Trends Predicted by the Experts 

Must-try shiso cocktails

1. Shiso Gin and Tonic

Bright and beautiful , a Shiso Gin and Tonic goes down a treat on a hot day. To make one, muddle 0.5 oz shiso simple syrup (recipe below) and four slices of cucumber in a cocktail shaker. Add 1.5 oz Bulldog Gin and ice, shake until frosty, and strain into a tall serving glass over fresh ice. Top off with tonic water, garnish with sliced cucumber, and serve.  

2. Shiso Mojito

This is an Asian take on the minty OG. To make one, muddle 6 green shiso leaves, 2 teaspoons of granulated sugar, and 1 oz of fresh lime juice in a highball glass until the sugar dissolves. Add 2 oz Wray & Nephew rum and a splash of lime juice. Top it off with ginger ale, stir gently, and garnish with a lime wheel. 

3. Shiso Sour

The classic Whiskey Sour gets a delightful makeover in this tasty recipe. To make one, combine 2 oz SKYY Vodka, 1 oz lemon juice, 1 oz grapefruit juice, 1 oz shiso simple syrup, 2 dashes of bitters, and 1 egg white to a cocktail shaker without ice. Shake well, then add ice, and shake again, until frosty. Strain into a serving glass and enjoy!  

4. Shiso and Yuzu Spritz

This effervescent drink comes to the party with all sorts of fresh flavors in the mix. To make a Shiso and Yuzu Spritz, muddle a few slices of cucumber and green shiso leaves with 0.5 oz of simple syrup in a cocktail shaker. Add 1 oz yuzu juice, 2 oz Bulldog Gin, 2 oz green tea (steeped, and cooled) and shake to combine. Strain into a serving glass, and garnish with a fresh shiso leaf to serve.  

Also see: 7 Yuzu Cocktails (Bright & Citrusy Drinks to Try at Home) 

5. Shiso Highball

The time-honored highball recipe is uplifted by the crisp freshness of shochu and a fragrant hint of shiso. To make one, add 5 shiso leaves and 0.5 oz simple syrup to the bottom of a highball glass. Gently muddle, then add ice, 1.5 oz shochu, and top it off with club soda. Stir briefly, and garnish with a sprig of shiso before serving.  

Read next: The Best Shochu Cocktails & Guide to the Famous Japanese Spirit 

How to prepare & use shiso in cocktails

Shiso can be muddled, infused, or used as a show-stopping garnish. Here’s how to make the most of it: 

Muddling for brightness

Muddling fresh shiso leaves is a great way to release their oils and fresh aroma. To do it right, gently press the leaves with a muddler (or the back of a spoon) along with citrus slices, sugar, or other soft ingredients. This technique works well in sours, highballs, and Mojito-style drinks, where the herb’s citrus and minty qualities can shine. 

Infusing for depth

For a deeper shiso flavor, infuse it into liquor or syrups. 

Shiso-infused gin or vodka: Submerge a handful of fresh shiso leaves in a bottle of vodka or gin and let it steep for 24–48 hours. Once you strain out the leaves, you’ll be left with a subtly herbaceous, peppery infusion that makes an excellent base fora variety of cocktails. 

Shiso simple syrup: Simmer equal parts sugar and water with chopped shiso leaves, then strain after 10 minutes. The result? A lightly spiced, citrusy syrup that pairs perfectly with sake-based cocktails or whiskey sours. 

Garnishing for aroma & visual appeal

A fresh shiso leaf is an elegant and fragrant garnish. Use whole leaves as a striking topper for highballs or gently slap them against your hand before placing them in a glass to release their aroma. For a more dramatic effect, roll a leaf into a tight spiral and skewer it, or float a single red shiso leaf on the surface of a cocktail for a bold color contrast. 

Fresh vs. dried shiso

Fresh shiso is always the first choice for cocktails, loved for its vibrant aroma and delicate texture. However, dried shiso can still add depth and nuance, especially in infusions. Steep dried shiso in hot water to create an herbal tea base for mixed drinks or use it as a powdered rim for a unique umami kick. 

Pairing shiso with other herbs & ingredients

Shiso plays well with a range of herbs and botanicals. Pairing it with basil or mint enhances its fresh, cooling properties, while a touch of rosemary or thyme can bring out its peppery, earthy depth. In citrus-forward drinks, shiso’s natural zestiness makes it a perfect match for yuzu, lemon, and grapefruit, while ingredients like honey and ginger round out its herbal complexity.   

Learn more: Asian Cocktail Ingredients to Inspire Your Next Drink 

Where to buy shiso & storage tips

You aren’t likely to find shiso sitting next to the basil at your regular grocery store, but you can usually track it down at: 

• Asian grocery stores, especially Japanese or Korean markets. 

• Farmers’ markets, if you’re lucky enough to have one with specialty herb vendors. 

• Online herb suppliers, where you can sometimes find fresh or freeze-dried options. 

• Your own garden! Shiso is surprisingly easy to grow and thrives in pots. 

How to keep shiso fresh

Shiso leaves are delicate, so storing them right makes all the difference: 

• Refrigerator method: Wrap the leaves in a damp paper towel, place them in an airtight container, and store them in the crisper drawer. They should stay fresh for up to a week. 

• Water storage method: Place the shiso stems in a glass of water, cover the leaves loosely with a plastic bag, and keep them in the fridge. 

• Freezing: If you have extra shiso, freeze whole leaves in a single layer, then store them in an airtight bag to prevent freezer burn. 

More herbal cocktails to try

If the idea of using shiso in cocktails at home has you all excited to lean into the herbal side of things, here are a few more cocktails you might like:  

Mint Julep 

Strawberry Basil Cocktail 

Mojito 

Rosemary Lemonade 

Lavender Tom Collins 

Cucumber & Dill Cooler 

Well, now you know! Tag us when you share your shiso cocktail creations online and remember to sign up for our newsletter to stay in the mix. In the meantime, visit the Campari and Aperol websites if you want to lean into all things herbaceous and amazing.  

Fast forward to today, and with 90s trends making a stylish comeback, SKYY remains a modern staple for home-hosting shindigs. SKYY elevates classic 90s cocktails with its bar-quality formulation and timeless appeal, keeping things fresh for a new trendsetting crowd. 

SKYY Vodka: A 90s icon reimagined

Birth of a revolution

In 1992, SKYY Vodka burst onto the scene with one clear goal: to create the ultimate vodka for cocktail-making. But it wasn’t just about making great drinks; it was about shaking up the entire industry with a fresh perspective. SKYY’s inventive DNA fit right in with the sleek sophistication and bold glamor of the 90s. It quickly became a go-to for 90s vodka cocktails like the Cosmopolitan and Apple Martini, turning them into timeless symbols of style and celebration. 

Learn more: How to Plan a 90s Theme Party That’s More Than Aiight! 

The marvelous Martini, reinvented

SKYY Vodka was made for Martinis—smooth, crisp, and bar-quality. Its secret? Pacific mineral-enhanced water gives it a clean, balanced taste, perfect for shaking or stirring up a classic clinker. Back in the 90s, SKYY helped define cocktail culture with drinks like Dry Martini, and Lemon Drop. Now, with 90s cocktail recipes making a comeback, it’s never been easier to mix up a little at-home magic and serve Martinis that look (and taste) the part. 

Also see: The Vintage Cocktail Comeback (Why Old School Cocktails are Trending) 

Popular vodka cocktails of the 90s

1. Cosmopolitan

A pop culture icon thanks to Sex and the City, the Cosmopolitan is the drink that defined a decade. With its delicate pink hue and elegant mouthfeel, it’s the ultimate blend of sweet and tart, making every sip feel effortlessly chic. Whether you’re channeling a Manhattan rooftop party or a girls’ night in, this cocktail adds instant glamor. Pair it with mini smoked salmon blinis for the perfect 90s-inspired bite.  

2. Espresso Martini

The Espresso Martini is where nifty nightcaps meet effortless elegance, and it’s a must-have for any 90s-themed cocktail lineup. Rich, smooth, and topped with a velvety crema, it’s the go-to for those who like their drinks dapper and bold. Enjoy it with dark chocolate truffles or classic tiramisu for a pairing that’s as indulgent as the drink itself. 

3. Dirty Martini

If you enjoy a briny twist on the classic, the Dirty Martini is the perfect choice. Salty, bold, and unapologetically grown up, this drink is as much about attitude as it is about flavor. Served with an olive garnish, it’s the perfect choice for anyone who likes their cocktails with a bite. Enjoy it with salted pistachios for an effortless match. 

4. Vodka Martini

Few 90s vodka cocktails command the same level of respect as the Vodka Martini. Sleek, simple, and effortlessly sophisticated, this drink is all about the art of balance. Whether served shaken or stirred, it’ll add a refined edge to any occasion. Sip one with a platter of oysters or a side of parmesan crisps for a timeless pairing.  

5. Apple Martini

Bright, bold, and unapologetically fun, the Apple Martini—or Appletini—was made to turn heads. Its striking green color and crisp, tart-sweet balance made it a mainstay at stylish lounges and neon-lit bars alike. This drink is all about embracing the playful side of sassy sips, best enjoyed with a plate of crispy mozzarella sticks for the full 90s experience.  

6. Lemon Drop Martini

A little sweet, a little tart, and endlessly sip-worthy, the Lemon Drop Martini was made for celebration. Served with a sugar-rimmed glass, it delivers the perfect citrus kick, brightening up any gathering. Think of it as a grown-up lemonade stand moment. Pair it with zesty shrimp cocktail for a fresh, tangy bite that keeps the party going.  

7. French Martini

Flirty, fruity, and endlessly sophisticated, the French Martini brought a touch of European flair to 90s cocktail culture. Its deep berry hue and silky finish make it an instant favorite for cocktail lovers who prefer things on the sweet side. Serve it with brie and crackers for a pairing that’s as effortlessly chic as the drink itself.  

8. Vesper Martini

Made famous by a suave secret agent, the Vesper Martini earned its place among legendary 90s drinks for those who like their cocktails with an edge. Strong, smooth, and unmistakably refined, it’s the perfect choice for a night that calls for something a little more daring. Pair it with gourmet truffle fries for a salty, satisfying contrast.  

9. Blue Martini

Few popular 90s vodka cocktails embraced the era’s love of neon colors quite like the Blue Martini. With its striking electric-blue hue and citrusy pop, it was the drink of choice for those who wanted their cocktails to make a statement. Play up the vibrant energy with a side of crispy coconut shrimp or cheesy jalapeño poppers—because if you’re going to be audacious, go all the way.  

Colors of Change: SKYY’s Snapshot of Support for the LGBTQIA+ Community 

The cultural impact of SKYY Vodka in the 90s

A trendsetter in style

In a decade of fearless self-expression, SKYY Vodka stood out with its bold, unmistakable blue bottle. Where other brands leaned on tradition, SKYY flipped the script and arrived at the party with a sleek and modern look. Its clean, sophisticated style mirrored the 90s ethos of individuality and reinvention, proving that vodka didn’t have to be old-school to be premium. Whether on the bar cart or in a cocktail, SKYY was as much a statement piece as it was a hosting staple. 

Read next: What to Mix with Vodka (Top Mixers for Perfect Cocktails) 

Balancing playfulness & sophistication

SKYY was never overly serious, yet it consistently managed to make an impact. Their ads blended vintage-inspired elegance with a wink of humor, capturing the sophisticated yet playful energy of the era. Martini in hand, the SKYY drinker wasn’t just following trends—they were setting them. And while the 90s influence is having a moment again, SKYY remains exactly where it should be: always looking ahead, never stuck in the past. 

Cheers, dears! SKYY Vodka Cocktails for Summer 

Raise your glass to trailblazing trends

SKYY Vodka 90s cocktail experience

Some cocktails are timeless and ever evolving. While the Cosmopolitan, Apple Martini, and Lemon Drop were popular in the 1990s, they still hold their place in the world of premium spirits and well-curated home bars today. With SKYY Vodka, you’re not just serving gorgeous drinks; you’re bringing a little cocktail culture into your own space. So, whether you’re shaking up an Espresso Martini for an after-dinner moment or stirring up a Dry Martini for date night, one thing’s for sure—great cocktails never go out of style.    

The 90s gave us some of the most iconic vodka cocktails of all time, and with SKYY Vodka, they’re just as bold and stylish today. Ready to mix things up? Visit the SKYY Vodka website for more inspiration and sign up for The Mixer newsletter to get exclusive cocktail recipes, hosting tips, and more—delivered straight to your inbox. 

What is yuzu?

Yuzu is a small but mighty citrus fruit that has been a staple in East Asia for centuries. Native to China and highly popular in Japan and Korea, yuzu is about the size of a tangerine, and its skin ranges from green to golden yellow, depending on its ripeness. Unlike oranges or lemons, it has a thick, bumpy rind and is packed with seeds, making it less suited for eating whole but perfect for extracting its fragrant juice and zest. 

In Japan, yuzu holds deep cultural significance, often making an appearance in traditional dishes, seasonal rituals, and even bathhouses. Every winter solstice, people soak in yuzu-infused hot baths—a practice believed to ward off colds and bring good fortune.  

It’s also a beloved ingredient in ponzu sauce, miso soups, and various sweets. Over the years, its popularity has spread beyond Japan, making its way into high-end restaurants, cocktail bars, and even beauty products around the world. 

7 Yuzu Cocktails: Bright & Citrusy Drinks to Try at Home 

What does yuzu taste like?

If you could take the best parts of lemon, grapefruit, and mandarin and roll them into one fruit, you’d get something close to the yuzu flavor profile. It has a bold tartness, like a lemon, but with a slightly bitter edge that’s more reminiscent of grapefruit.  

Yuzu’s aromatic depth creates a distinct floral sweetness that sets it apart from other citrus fruits, almost like a mandarin with a perfumed twist. 

It’s this perfect balance of acidity, bitterness, and fragrance that makes yuzu so popular. It’s bright but not overpowering, complex yet versatile, and its bold citrus punch can enhance everything from a delicate sauce to a strong cocktail.  

Sip & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

How is yuzu used in cooking and cocktails?

Japanese cuisine

Yuzu is a cornerstone of Japanese cooking, adding a signature tang to many dishes. It’s a key ingredient in ponzu sauce, a citrusy soy-based dressing that’s drizzled over sashimi, dumplings, and grilled meats.  Chances are good that you’ll also find it in soups, noodle dishes, and dipping sauces, where its fresh acidity balances out umami-rich flavors. Even the zest is treasured, often sprinkled over rice or mixed into miso pastes. 

Cocktails

Bartenders love using yuzu to enhance both strong and subtle flavors in a drink. It shines in highballs, sours, and spritzes, where its tart bite adds brightness to whiskey, gin, and tequila.  

Cocktails like the Yuzu Margarita swap out lime for yuzu juice, creating a citrus-forward twist on the classic. The Japanese Sour uses yuzu alongside Japanese whisky for a smooth yet tangy sip, while the Shikoku Mule blends yuzu juice with shochu and ginger beer for a bold and lively kick. 

Learn more: Asian Cocktail Ingredients to Inspire Your Next Drink 

Desserts

Yuzu is often used in sorbets, jellies, and custards, bringing a bright contrast to creamy textures. Pastries and cakes infused with yuzu zest or juice carry a delicate, fragrant tang that lingers long after the last bite. It also pairs beautifully with white chocolate, honey, and matcha, making it a favorite in fusion desserts. 

Skincare & wellness

Beyond the kitchen, yuzu has carved out a spot in the world of aromatherapy and beauty. Its essential oils are used in perfumes, bath soaks, and skincare products, and it’s valued for its uplifting scent and antioxidant properties. Yuzu-infused teas and herbal remedies are also popular, often enjoyed as a soothing winter drink. 

Read next: Navigating the Rich Tapestry of Korean Drinking Culture 

Where to buy yuzu & how to store it

Where to find yuzu

While it’s big in Japan, fresh yuzu isn’t the easiest fruit to come by in other parts of the world, although some specialty Asian grocery stores might carry it in season. Yuzu juice is more commonly found in bottled form, imported from Japan, and stocked in well-curated food markets or online retailers. While bottled juice won’t match the intensity of fresh yuzu, it’s still a great way to get that signature citrus kick that you’re after.  

What’s Hot and What’s Not: 2025’s Top Cocktail Trends Predicted by the Experts 

Storing fresh yuzu

You can keep fresh yuzu in the fridge for two weeks. The peel can also be zested and frozen, ensuring you have access to its aromatic oils long after the fruit is gone. For longer storage, yuzu juice can be frozen in ice cube trays, making it easy to use in cocktails or marinades. 

Kanpai! 12 Japanese Whisky Cocktails to Master 

How to use yuzu at home

Want to bring a little yuzu magic into your kitchen? Here are a few easy ways to get started: 

• Make a quick yuzu dressing: Mix yuzu juice with soy sauce, sesame oil, and a touch of honey for a bright, umami-packed salad dressing. 

• Infuse your cocktails: Swap out lemon or lime juice for yuzu in drinks like Margaritas, highballs, and gin fizzes for a citrusy twist. 

• Stir it into tea: A spoonful of yuzu juice or yuzu marmalade stirred into hot tea makes for a cozy, aromatic drink. 

• Boost your desserts: Add a splash of yuzu juice to cheesecakes, sorbets, or even pancake batter for an unexpected citrus pop. 

Cheers! The Best Shochu Cocktails & Guide to the Famous Japanese Spirit

DIY yuzu syrup recipe

If you want a simple way to have yuzu on hand for drinks and desserts, whip up a quick yuzu syrup: 

INGREDIENTS 

• ½ cup yuzu juice 

• ½ cup sugar 

• ½ cup water 

METHOD 

1. Combine everything in a saucepan over low heat, stirring until the sugar dissolves.  
2. Let it cool, then store it in the fridge.  
3. Use it in cocktails, drizzle it over pancakes, or mix it into sparkling water for an easy homemade soda. 

With its bold citrus tang, floral aroma, and endless versatility, yuzu is a game-changer in the kitchen and behind the bar. Whether you’re mixing up cocktails, adding a pop of flavor to sauces, or even indulging in a bit of citrus-infused self-care, this little fruit knows how to make an impression.  

If you haven’t tried it yet, now’s the perfect time; grab a bottle of yuzu juice, get experimenting, and see why this East Asian favorite has the world hooked. Sign up for our newsletter to stay in the mix, and visit the SKYY Vodka, Bulldog Gin, and Wray & Nephew websites for some yuzu-inspired cocktail ideas…  

Originally a tasty cornerstone of Asian cuisine, it’s now a sought-after ingredient for creative cocktails that bring a fresh dimension to classic clinkers. In this guide, we’ll explore why this awesome fruit is a game-changer, easy Yuzu cocktails to try, and expert tips on pairing it with different types of liquor. 

What is yuzu, exactly? A brief introduction

Hailing from East Asia, yuzu is a small, knobby fruit with a golden-yellow rind and an aroma that can fill a room. Unlike your standard lemon or lime, the flavor of yuzu is layered—it’s tart, slightly bitter, and has a fragrant, almost floral complexity.  

In Japan, it’s long been a staple in ponzu sauce, seasonal desserts, and even gets infused into baths or hot springs. But when used in cocktails, yuzu truly shines. Its lively acidity and depth of flavor make it a perfect addition to drinks that need a little extra zing. 

Also see: Asian Cocktail Ingredients to Inspire Your Next Drink 

Why yuzu works so well in cocktails

The appeal of yuzu lies in its balance. It’s tart but not overwhelmingly sour, slightly bitter but never harsh, and fragrant without being overpowering. This gives it a natural versatility, allowing it to highlight everything from smoky Japanese whisky to crisp gin.  

It also plays beautifully with sweet, herbal, and spicy ingredients; think honey, ginger, or even shiso. Whether it’s adding a subtle bite to a highball or brightening up a Margarita, yuzu has a way of making every sip feel just that little bit more special. 

Learn more: Top 2025 Cocktail Trends Predicted by the Experts  

Must-try yuzu cocktails

1. Yuzu Highball

In Japan, the combination of apple and Shochu is so popular that it’s available as ready-to-drink beverages sold in cans. Of course, fresh is best, so here’s our DIY recipe. Start by adding ice to a highball glass and pouring in 2 oz of shochu.  

Then add 2.5 oz apple juice (freshly pressed if possible), 0.5 oz honey syrup, and 0.5 oz yuzu juice. Stir until everything is combined. Top off with 2.5 oz chilled club soda and garnish with apple slices. Enjoy with a plate of miso-glazed salmon or a crisp apple and daikon salad.  

Read next: The Best Shochu Cocktails & Guide to the Famous Japanese Spirit 

2. Japanese Sour

Smoky, sour, smooth, and seductively frothy on top, the Japanese Sour is a spin-off of the classic Whiskey Sour. To make one, combine 2 oz Japanese whisky, 0.25 oz fresh lemon juice, 0.25 oz yuzu juice, 0.5 oz honey syrup, and 1 egg white in a shaker and dry shake (without ice) for 10 seconds.  

Add ice cubes and shake again until well-chilled. Strain into a chilled coupe glass, add a few drops of bitters, and serve. Best served alongside smoky yakitori skewers or a bowl of crunchy karaage chicken.   

Sip & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

3. Shikoku Mule

Are you all about marvelous Mule cocktails? We’ve got you with this Shikoku Mule recipe. To make one, fill a glass with ice cubes, then add 1 oz shochu and 1 oz yuzu juice. Next, fill the glass to the top with ginger beer. Stir gently, garnish with a lime or yuzu wedge, and serve. This tasty Mule is a natural fit for spicy gyoza or a fragrant Thai green curry.   

4. Yuzu Spritz

Crisp, citrusy, and easy to love, the Yuzu Spritz brings a bright twist to a classic serve. In a shaker, combine 0.75 oz yuzu juice, 2 oz Bulldog Gin, 0.5 oz simple syrup, and a dash of orange bitters (if using). Add ice and shake for 15–20 seconds.  

Fill an old-fashioned glass with ice and strain the cocktail over it. Top with 2 oz club soda, stir gently, and garnish with a lemon peel. Serve it with fresh oysters or a light goat cheese and citrus salad. 

Also see: Navigating the Rich Tapestry of Korean Drinking Culture 

5. Yuzu Margarita

A spiffy spin on a classic, the Yuzu Margarita balances tart yuzu with smooth tequila and a hint of sweetness. In a cocktail shaker, combine 1 oz yuzu juice, 0.5 oz fresh lime juice, 1 oz Grand Marnier, 1.5 oz Espolòn Tequila Blanco, 1 oz simple syrup (or agave syrup, to taste), and a small pinch of coarse salt.  

Add ice and shake for 15–20 seconds until well-chilled. Rim a glass with salt, fill it with ice, and strain the cocktail over. Garnish with a lime wheel and serve. Great with fiery prawn tacos or a side of crispy tempura. 

6. Yuzu Gin & Tonic

A simple yet striking riff on everyone’s favorite summertime sipper, the Yuzu Gin & Tonic delivers crisp citrus with every sip. Fill a Collins glass with ice, then pour in 1.5 oz gin and 0.5 oz yuzu juice.  

Stir gently as you slowly top with tonic water, letting the bubbles settle to prevent overflow. Stir one last time to fully blend the flavors. Serve and enjoy. This drink pairs well with salty bar snacks like edamame or shichimi-spiced nuts. 

7. Yuzu Martini

Elegant and effortlessly smooth, the Yuzu Martini is a refined take on a timeless classic. In a mixing glass, combine 2.5 oz shochu, 0.75 oz Cinzano Vermouth Bianco, 2–5 dashes of yuzu juice, and 1 dash of orange bitters.  

Add ice and stir until well-chilled. Strain into a coupe or martini glass. Express the oil from a lemon peel over the drink, then use it as a garnish. Serve and enjoy with delicate bites like tuna tartare or a simple yakitori skewer. 

How to use yuzu in cocktails

Fresh yuzu juice and bottled yuzu juice each bring something different to the glass. Fresh juice is bright, vibrant, and packed with natural aromatics, but finding whole yuzu outside of specialty markets can be tricky. Bottled yuzu juice, often imported from Japan, is more accessible and still delivers the fruit’s signature tartness and floral complexity.  

For those looking to experiment, yuzu liqueurs or syrups add depth and sweetness without overpowering the drink. When mixing, balance its tang with honey, simple syrup, or agave to keep flavors harmonious. 

Finding fresh yuzu in the U.S. can be a bit of a treasure hunt, as the fruit is rarely available in mainstream grocery stores. However, bottled yuzu juice offers a convenient alternative and is often stocked in specialty food markets and online retailers.  

Kanpai! 12 Japanese Whisky Cocktails to Master 

Best types of liquor to pair with yuzu

• Gin. The botanicals in gin highlight the floral and citrusy notes of yuzu, creating crisp, aromatic cocktails. 

• Vodka. A clean canvas for yuzu vodka cocktails that allows the fruit’s brightness to take center stage without interference. 

• Whiskey. The rich, smoky depth of whiskey plays well against yuzu’s acidity, making for bold, balanced drinks. 

• Tequila. Perfect for citrus-forward cocktails, adding a lively twist to Margaritas and Palomas. 

• Rum. Works beautifully with yuzu, bringing in tropical, slightly sweet notes that enhance the fruit’s tart edge. 

Light & lovely: The Best Mocktails of 2024 and 2025 

Garnishes & presentation tips for yuzu cocktails

For a traditional touch, use yuzu peel twists, fresh mint, or delicate edible flowers as garnishes. Glassware also plays a role in presentation; highballs work well for lighter, effervescent drinks, while coupes and rocks glasses suit stronger, stirred yuzu cocktails. To elevate the experience, rim glasses with sugar for sweetness, salt for balance, or a hint of chili powder for a fiery kick. 

Whether it’s adding a zingy twist to a Margarita, a crisp edge to a Gin & Tonic, or a bold punch to a Whiskey Sour, the magic of yuzu lies in its versatility. Its tart, floral, and slightly bitter notes make it a game-changer in cocktails. Ready to shake things up? Try one of the recipes, mix up your own creation, and share your favorite yuzu drinks with us on social media. For more cocktail inspiration, sign up for our newsletter! 

With the rise of bold, umami-rich cocktails, bartenders have embraced its salty-acidic balance to elevate liquors like whiskey, tequila, and gin. In this guide, we’ll explore why pickle juice works, which cocktails to try, and how to craft the perfect homemade brine for your own creations. 

Why pickle juice works in cocktails

The saltiness in pickle juice enhances the natural flavors of liquors, making them shine even brighter. The acidity cuts through sweetness and richness, creating a balanced, layered drink. And then there’s the umami factor, adding a subtle savory depth that makes cocktails feel more complex and satisfying. 

Beyond its flavor, pickle juice also wakes up your palate, making every sip feel vibrant and punchy. And, thanks to its natural electrolytes, some bartenders and late-night revelers swear by it as a post-party recovery hack. While we cannot vouch for any of that, we do know one thing—pickle cocktails are a great way to shake things up in your home bar! 

Learn more: Top 2025 Cocktail Trends Predicted by the Experts 

Best types of pickles and pickle juice for cocktails

Not all pickle juice is created equal and choosing the right one can make or break your drink. Dill pickle juice is the most popular choice, bringing that signature tangy, garlicky taste. It works beautifully in whiskey-based drinks like the Pickleback and adds a briny twist to classic cocktails like the Martini. 

If you’re craving something with more fire, spicy pickle juice (often infused with chili or jalapeño) adds a fiery edge to drinks like the Dill Pickle Margarita. On the sweeter side, bread-and-butter pickle juice has a mild, slightly sugary taste that pairs surprisingly well with bourbon or rum. 

Store-bought pickle brine is a convenient option but always check the label—opt for varieties without artificial preservatives or sweeteners. If you want full control over flavor, making your own brine lets you tweak the salt, spice, and acidity to your liking. 

6 Must-try pickle cocktails

1. Classic Pickleback

Although the classic Pickleback may not technically qualify as a cocktail, its iconic use of pickle juice has endured over time. To serve, pour 1.5 oz of whiskey into a shot glass and 1.5 oz of pickle brine into a separate shot glass.  

Instruct your guests to first take the whiskey shot, letting its warmth settle. Then, follow it up with the pickle brine chaser so the acidity cuts through the richness of the whiskey, leaving a smooth, tangy finish. For the perfect snack pairing, serve it with crispy fried pickles or moreish cheese curds.  

2. Pickle Martini

Our pickle juice Martini is a sassy sip that adds a briny twist to the classic Martini. Unlike the traditional Dirty Martini, which uses olive brine for its salty edge, this variation swaps in dill pickle juice for a sharper, tangier flavor.  

A classic Cubano sandwich pairs beautifully with this classy clinker with the combination of roasted pork, ham, Swiss cheese, tangy mustard, and crisp pickles enhancing the cocktail’s briny depth while balancing its smooth, savory notes.  

Yes, chef! Master the Art of Culinary Cocktails 

3. Pickle Juice Whiskey Sour

Prepare to embark on a flavor journey like no other with the Pickle Juice Whiskey Sour. It’s a tantalizing fusion of tangy pickle juice, smooth whiskey, and zesty citrus that will leave you craving more. We love Wild Turkey 101 Bourbon as a base, but you can make the recipe your own by experimenting with different kinds of whiskey. Serve it up with a selection of aged cheeses, cured meats, pickles, and crunchy rye crackers.  

More this way! 11 Intriguing Variations on the Classic Whiskey Sour 

4. Pickle Bloody Mary

Our classic Bloody Mary recipe calls for two dashes of pickle juice, along with all sorts of other savory elements. We love serving it up with slices of pizza Bianco and blue-cheese-stuffed green olives to take brunchtime to a whole new level.  

Feeling salty? 15 Savory Cocktails to Try at Home 

5. Dill Pickle Margarita

This is the perfect Margarita for a searing summer’s day. To make one, fill a cocktail shaker with ice, and add 2 oz Espolòn Tequila Blanco, 1.5 oz Grand Marnier, 1 oz fresh lime juice, and 0.5 oz dill pickle juice. Shake to combine, strain into a Margarita glass over fresh ice, and garnish with a dill pickle. It goes down a treat with crispy fish tacos drizzled in lime crema. 

6. Fisherman’s Folly

The Fisherman’s Folly is a tricky yet gorgeous drink that combines umami depth with citrus brightness and a whisper of matcha magic. Start by placing 1 tablespoon of kosher salt on a small plate. Rub a 2-inch-wide strip of grapefruit peel around the rim of a rocks glass, then dip it into the salt to coat the rim. In a small spritz bottle, mix 1 teaspoon of fish sauce with 1 teaspoon of water, and give the bottom of the glass a single spritz.  

Fill the glass with ice. In a cocktail shaker, combine 1.5 oz sake, 1 oz Bulldog Gin, 0.5 oz pickle juice, 0.5 oz fresh grapefruit juice, and 0.25 teaspoon matcha tea powder. Fill the shaker with ice and shake well. Strain into the prepared glass and serve immediately. Serve it up with a plate of fresh oysters or crispy tempura shrimp.  

How to make your own pickle brine for cocktails

Homemade pickle brine is a game-changer for cocktail lovers. A tasty brine starts with just four key ingredients: vinegar, water, salt, and a touch of sugar. From there, you can customize it with add-ins like garlic, dill, mustard seeds, peppercorns, or chili flakes for an extra kick. 

There are two main methods: 

• Quick-pickled brine (or a ‘quickle’) is made by boiling the ingredients together and letting them steep for a few hours. It’s ready to use almost immediately and has a bright, fresh taste. 

• Fermented brine takes more time but delivers deeper, more complex flavors. Instead of using vinegar, the vegetables naturally ferment in a saltwater brine over time.

Quick & simple homemade pickle brine recipe

1. Bring 1 cup of water, 1 cup of vinegar, 1 tbsp salt, and 1 tbsp sugar to a boil in a saucepan 
2. Add optional flavor boosters like dill, garlic, chili flakes, or mustard seeds. 
3. Let cool, then pour over your favorite pickle ingredients like onions and cucumber slices (or just save the liquid for cocktails). 
4. Store it in the fridge and use it within a few weeks. 

Best liquors to pair with pickle juice

Pickle juice is a versatile mixer that plays surprisingly well with a variety of liquors. We suggest experimenting with:  

• Whiskey. The saltiness of pickle brine smooths out whiskey’s heat and highlights its caramel notes. 

• Vodka. Its clean, neutral profile lets pickle juice’s tangy brightness shine.  

• Tequila. The earthy notes of tequila meet their match in pickle brine’s sharp acidity. 

• Gin. Herbal and botanical gins bring out the savory depth of pickle juice. 

Pickle cocktail garnishes & presentation tips

A great cocktail deserves a great garnish, and pickle cocktails offer plenty of room to get creative. The classic pickle spear is always a solid choice, but here are a few ways to elevate your presentation.  

• Skewer it up. Alternate pickled cucumbers, olives, cherry tomatoes, and a cube of cheese on a cocktail pick for a savory garnish that doubles as a snack. 

• Go beyond cucumbers. Pickled jalapeños, carrots, onions, or green beans add a surprising pop of flavor. 

• Dress the rim. Instead of just using salt, mix it up with Tajín, black pepper, or smoked paprika for extra flair. 

• Glassware. Serve your pickle cocktail in a chilled coupe for an elegant twist, or in a Mason jar for a rustic, laid-back vibe. 

Hosting a party? Set up a DIY Pickle Bar, where guests can choose their own garnishes and brine. It’s an interactive, fun way to introduce people to pickle cocktails.  

Pickle juice is much more than a humble sandwich sidekick! It’s a bold and briny addition that can transform classic cocktails into something unexpected and delicious. Whether you’re shaking up a Pickleback, stirring a Pickle Martini, or trying your hand at a homemade brine, this punchy ingredient offers endless ways to add a unique twist to your drinks. Remember to sign up for our newsletter to stay in the mix and to check out SKYY Vodka and Bulldog Gin for more recipe inspiration. 

What was the worst cocktail trend of 2024?

Xavier: I will not call it the worst, but I have seen a lot of cocktails with foam added on the top. A lot of the time, when the foam goes down, it changes the flavors and makes the drink unbalanced and, most of the time, too sweet. We must use it wisely.

Olivia: I can’t think of what the worst cocktail trend of 2024 was because if someone somewhere likes it, who am I to say it’s not good! Haha! I’ll tell you what I definitely don’t like, though, and that is the cocktail “caviar”—the jelly bubbles you’ve seen rise in popularity again after the show Drink Masters. I strongly dislike that texture, but that is just me!!

Tris: Searching for wellness in a cocktail—I’m all for balance and moderation, but it is preposterous to push a healthy moment while imbibing cocktails.

Highlights: Stop adding foam to every single cocktail you make! And if you want a healthy drink, have a glass of water. 

Which flavors or ingredients will be big in 2025?

Xavier: I expect to see more savory and umami-rich flavors showing up in cocktails, such as miso, mushrooms, and also more complex botanicals and spices. Pandan leaves are still very popular on cocktail menus, and that trend will keep growing.

Olivia: I have a feeling that 2025 might surprise us and introduce us to some very creative flavors and ingredients! I look forward to seeing what people come up with in my travels and trying new things. I honestly have no idea what to expect (which is exciting).

Tris: Tropical flavors will continue to be at the forefront of where drinks go.

Anne-Louise: Three flavors we will see more of in 2025 are guava, pistachio, and pickle.

Highlights: Miso, mushrooms, guavas and spices are leaving the kitchen to crash your cocktail party!

Any lesser-known drinks to look out for?

Xavier: Speaking of pandan, I would keep an eye on the new pandan liqueur, Kota. I think the Sotol category of spirits deserves more recognition, and I would love to see Calvados become more popular, but it may take some time.

Olivia: There are so many cool and intriguing local brands no matter where you go in the world, and people who don’t travel often have never heard of them. I am always remembering things I tried in other countries that I wish I could find here in the US, like this one amaro I tried in Sicily that was made at so small a production facility that the bottles had never left the region. As far as what is going to become popular, it depends on what has the wings to fly! The global market is filled with hidden gems with so much potential!

Anne-Louise: We’ll see more amaro being used—both big brands and smaller ones. We’ll also see more use of other Mexican spirits outside of tequila and mezcal—think sotol, fruit brandies, and more.

Tris: I think we’ll see people going into the classic categories more, so it would be doubtful to see many new liquors hit the market; with that said, some flavor-forward liqueurs or infusions will be seen more.

Highlights: Lesser-known liqueurs made with pandan and sotol will make their way into your cocktail shakers, while fruit brandy and amaro are making a comeback.

Any predictions on regional flavor trends for 2025?

Xavier: It’s hard to predict, as I am myself learning more about Asian culture. The most exciting ingredients I like to use in cocktails right now are yuzu, shiso, soy sauce or tamari, and sesame oil.

Olivia: My prediction is that Asian flavors will remain highly relevant this year! People are still learning how to work with things like pandan and shiso leaves and trying new methods all the time. I think we’ll see all sorts of new usages and delicious flavor combinations using these ingredients. I also hope (and predict) that people pay more attention to what grows natively in their regions and use that terroir and storytelling to make cocktails. That would be a fabulous trend to see take off.

Tris: I think we will see the continued use of Asian flavors like pandan across global markets, along with a great focus on local flavors over international flavors being present. For this, bartenders will be looking to harness influence and ingredients from their surroundings.

Anne-Louise: Mexican! With so much attention on agave, we’ll see more people learning about Mexcian flavors and products in the coming years. 

Highlights: Asian flavors are on the rise, and a lot of us will probably pretend to know what pandan and shiso leaves are (while secretly Googling them at the dinner table).

Any new or revived garnishing techniques you see trending this year?

Xavier: I think we’re going more and more towards minimalism: thin glassware, with a clear stamped ice cube, and simple garnishes with jelly, oils, and small citrus peels.

Olivia: I keep thinking that the dehydrated orange wheel is going to pass, but it continues to hold strong! It can be really beautiful, and people are figuring out all sorts of ways to incorporate it. I’ve also seen baby’s breath being revived as a garnish, but exercise caution using this flower, as it can cause skin irritation, and definitely don’t eat it, as the flowers are toxic. That said, I hope more edible flowers make their way into cocktail garnishes in 2025, such as nasturtium.

Tris: Hopefully we see a reduction of wasteful and garish garnishes and return to function and outcome for the drink being the most important thing.

Anne-Louise: Maximalism is still in! We will be seeing people having fun with garnish extending into small bites to accompany a drink. On the flip side, minimalism is also driving a lot of the aesthetic we are seeing in top bars—small drops of scented oils, a fine mist of essential oils, and so on.

Highlights: Minimalism is the new buzzword and you can expect to see a minimalist aesthetic in cocktail-presentation.

What’s the next big drink for 2025?

Xavier: Tequila is still outpacing the market; however, I am expecting to see more growth with cognac, American whiskeys, and Italian bitters.

Olivia: Tequila may very well hold its spot as the fastest-growing spirit in 2025. I think we will see new varieties of agave spirits hitting the market as people become more and more familiar with the category and its diversity!

Tris: Tequila will continue to grow, while gin is already dying a slow and painful death as a category with constant decline. In 2025, I would love to say mezcal, but I think it’s bourbon’s time to make a global resurgence and create a true impact.

Anne-Louise: Sotol—it’s on the rise as people are looking to learn more about Mexican spirits. Fruit brandies will keep delighting bartenders. amari will grow in popularity. 

Highlights: Tequila, cognac, bourbon, fruit brandies and sotol will be big in 2025.

Any classic cocktails that are making a comeback?

Xavier: The Apple Martini is slowly coming back. Espresso Martinis are still a thing, and we’ve been seeing more low ABV aperitivo cocktails on menus.

Olivia: The Espresso Martini is here to stay! After a couple of years at the top of the charts, after being completely lost for over a decade, the Espresso Martini has made the most epic comeback and does not seem to be going anywhere soon! I think some really classic gin cocktails will also be coming out of the woodwork, and we may see a rise in the popularity of things like the Bee’s Knees.

Tris: There may be some more obscure cocktails in the pipeline. I’d love to see more Vermouth-led classics like the Adonis to become more common around the world.

Anne-Louise: This trend started a few years ago, but now it’s in full swing: a resurgence of 90’s drinks reinterpreted for 2025. Think refined Apple Martinis, Cosmos, and Dirty Martinis.

Highlights: Did you think the Espresso Martini was bowing out? Think again! This year, it’s back with even more variations, alongside the revival of classics like the Apple Martini and Bee’s Knees.

What’s one trend you’d love to see more of in 2025?

Xavier: Let’s bring the Sidecar back! It’s a beautiful classic cocktail made with cognac, orange liqueur (I use Grand Marnier), and lemon juice.

Olivia: I’d love to see a rise in the trend of house-made ingredients using homegrown or locally foraged botanicals incorporated into cocktails; this opens a whole new world of no- and low-ABV cocktails that don’t sacrifice complexity or flavor but are a little more interesting than just a shrub. It doesn’t have to be a complicated process for the cocktail maker, just a little creativity and willingness to try and try again with new things!

Tris: Banter and removing the word ‘mixologist’ from the modern cocktail lexicon.

Anne-Louise: Good drinks made quickly. Efficiency behind the bar means drinks come out quickly with less wear and tear on the bartender. I don’t need a 8 bottle pick up and a show, I just want a beautiful cocktail. If that drink is made ahead of time, that’s fine with me! 

Highlights: It’s time to celebrate local produce and flavors! 

Meet the experts:

Tris Fini: With his impressive experience in mixology and vast knowledge, Tris loves engaging and inspiring hospitality professionals and cocktail enthusiasts alike. He’s always up for a lively chat about cocktail history and loves inspiring others with his immeasurable passion.

Xavier Herit: Xavier is a Cognac Portfolio Ambassador for Grand Marnier, and he uses his Paris and New York bartending experience to highlight the iconic French liqueur. Now based in New York, he travels the U.S., sharing his passion for cocktails and French heritage with a new generation—and that includes you!

Olivia Cerio: With a background as an on-premise specialist for Campari and extensive experience in the hospitality industry, Olivia brings iconic brands (including Campari, Aperol, Cynar and Cinzano) to life with authenticity and passion.

So, without further ado, here are 10 sotol cocktails to inspire your next sip. ¡Salud! 

1. Sotol Margarita

The classic Lime Margarita has a deceptively simple way to highlight all the characteristics of a base liquor in a discreet, yet balanced way. To make the sotol version, simply swap the tequila for sotol. This small twist adds an earthy complexity and subtle herbaceous vibe to the mix, elevating the flavor profile without overpowering the citrusy zing of lime or the sweetness of agave. 

Read next: The Ultimate Guide to Delicious Reposado Tequila Cocktails 

2. Texas Buck

Created by Slovenian bartender Kevin Kos, the Texas Buck is a vibrant mix of sotol, Ancho Reyes, and ginger beer. To make one, rim the side of a glass with lime and Tajín. Fill the glass with ice and add 1.5 oz sotol, 0.25 oz Ancho Reyes, and 0.25 oz lime juice. Top with ginger beer and gently stir to combine. Garnish with a sprig of mint, giving it a gentle slap to release its aroma.  

Also see: 15 Best Ancho Reyes Cocktails to Turn up the Heat 

3. Naked in the Desert

A riff on the Naked and Famous by Mexican mixologist Diego Valencia, this cocktail combines sotol with bright citrus and herbal notes. Shake together 0.75 oz sotol, 0.75 oz Aperol, 0.75 oz Yellow Chartreuse, and 0.75 oz fresh lime juice in an ice-filled shaker. Strain it into a rocks glass over fresh ice. Garnish with your choice of citrus or herbs for a polished finish.  

4. Round Two

Created by Chicago mixologist Alex Bachman, Round Two is a bold, smoky blend of mezcal and sotol with a bitter-sweet twist. Stir together 1.5 oz Montelobos mezcal, 0.25 oz reposado sotol, 0.5 oz Cinzano Vermouth Rosso, 0.5 oz Campari, and a dash of bitters (walnut bitters if available) in a mixing glass filled with ice. Strain into a chilled glass and enjoy this complex, liquor-forward cocktail.  

Also see: 13 Best Mexican Cocktails to Make at Home 

5. Desert Paloma

The Desert Paloma gives the classic version a rustic twist with a kiss of earth-toned charm. Combine 1.5 oz sotol, 0.5 oz lime juice, 1 oz grapefruit juice, and 0.5 oz agave nectar in a shaker with ice. Shake well. Rim a glass with salt, fill it with ice, and strain the cocktail into the prepared glass. This is a crisp, citrusy delight with a wild desert edge.  

6. Sotol Sour

The Sotol Sour dresses up the time-honored clinker in a jacket of peaty complexity with a cravat of citrus brightness. Combine 2 oz reposado sotol, 0.75 oz freshly squeezed lemon juice, 0.5 oz simple syrup, and 0.5 oz egg white (optional) in a shaker. Dry shake for 30 seconds, then add ice and shake again until chilled. Strain into a rocks glass over ice or a coupe without ice. Garnish with 3–4 drops of Angostura bitters for a polished finish.  

Go pro: Your Guide to Making Egg White Cocktails the Easy Way 

7. Strawberry Sotol Highball

Sassy, sweet, and effervescent, the Strawberry Sotol Highball is a lighthearted introduction to sotol’s unique character, ideal for warm, sun-soaked days. To make it, shake 1.5 oz sotol and 1 oz strawberry syrup in a cocktail shaker with ice for 20 seconds. Strain into a highball glass filled with fresh ice, then top with 6 oz sparkling mineral water. Stir gently with a bar spoon and garnish with fresh chopped strawberries for a fruity finish. 

8. Sotol’d Fashioned

It goes without saying that we wanted to see what the Old Fashioned would taste like with sotol in the mix. After all, we’ve already played around with other variations like the Añejo Old Fashioned, and Rum Old Fashioned. To whip up a Sotol’d Fashioned, simply swap the bourbon in the OG recipe for sotol and add some orange zest as a garnish along with the time-honored orange twist. It’s quite amazing, you’ll see.  

9. Sotol Tomato Cooler

Do you adore savory sippers? Here you go, bestie! The Sotol Tomato Cooler showcases this intriguing liquor’s depth alongside the natural sweetness of fresh tomatoes. Start by rimming a rocks glass with your choice of salt, sugar, or spices, then fill with ice. Shake 2 oz sotol, 2 oz freshly strained tomato juice, 1 oz lemon juice, and 0.75 oz simple syrup over ice until well chilled. Strain into the prepared glass over fresh ice for a zesty, layered treat. 

15 Savory Cocktails: Bold and Flavorful Drinks to Try at Home 

10. Spicy Matador

If you like your cocktails with a bold kick, the Spicy Matador will definitely do the trick. This vibrant sotol cocktail combines tropical pineapple juice, zesty lime, and a touch of jalapeño spice for a lively blend of flavors. Run a lime wedge along the edge of the glass then rim it with chili-lime salt. Next, shake 1.5 oz sotol, 1 oz pineapple juice, 1 oz fresh lime juice, and 0.25 oz agave with ice, and strain it into the prepared glass. Garnish with a slice of jalapeño for a fiery finish. 

There you have it, amigos and amigas —10 gorgeous sotol drink recipes to shake and stir up at home. Tag us when you share your cocktail creations online and remember to sign up for our newsletter to be the first to receive the freshest drinkspiration every month. In the meantime, visit Montelobos and Espolòn websites to stock up on agave based YAY.  

As both Mexico and Texas expand their sotol production, the world is rediscovering this ancient drink, with craft distillers highlighting its heritage and versatility. Here’s our guide to enjoying it at home.  

The origin of sotol

Sotol was first crafted by the folks deep in the Chihuahuan Desert. The name comes from the Nahuatl word tzotollin, meaning ‘palm with long, thin leaves.’. It’s made from the desert spoon plant (Dasylirion), a hardy species that thrives in arid, rocky landscapes across northern Mexico and parts of the southwestern United States. 

Here’s the cool part: unlike agave, the desert spoon is polycarpic, which means it can reproduce multiple times before it dies. Talk about sustainable! Indigenous people fermented its juice into beverages long before distillation even came into play, making it one of the literal OG liquors. Today, sotol is a tasty piece of cultural heritage and an environmentally friendly choice for eco-conscious sipping. 

Learn more: A Beginner’s Guide to the Different Types of Tequila 

How sotol is made

Alright, let’s break down how this desert-born liquor is crafted—it’s a fascinating process that transforms a rugged plant into something truly magical. 

First up, harvesting and roasting. Sotol is made with the desert spoon plant, which takes about 15 years to mature. The plant’s heart, or piña, is harvested, stripped of its spiky leaves, and roasted in underground pits. This slow roasting caramelizes the sugars in the piña, giving sotol its signature earthy and smoky undertones. 

Then comes fermentation, where the roasted piñas are shredded and soaked in water to extract their natural sugars. The mixture is left to ferment with the help of wild or cultivated yeasts, which kickstarts the transformation into alcohol.  The plant’s unique desert environment truly shines here, adding depth and character to sotol’s flavor. 

Next is distillation, the step where the magic truly happens.  Copper stills heat the fermented liquid, separating the alcohol from the rest of the mash. Traditional producers often distill sotol twice, ensuring a smooth yet complex liquor with a rich bouquet of flavors that reflect its wild origins. 

Finally, some batches of sotol will be aged in barrels to develop additional layers of flavor.  

Tradition and respect for the land underpin every step of this process, making each sotol variety a true expression of its desert home. 

Go pro: How to Throw the Best Mexican-Themed Party, Ever 

Sotol aging

Here’s the scoop on sotol and how aging takes it to the next level. Sotol comes in both unaged and aged versions, offering a spectrum of flavors to explore. 

Unaged sotol, also called ‘plata’, is bottled straight after distillation. It’s bright, herbal, and grassy, with a raw, earthy character that highlights the plant’s desert origins. This is the purest expression of sotol and a favorite for cocktails where its bold, natural flavor can shine. 

On the other hand, aged sotol is matured in barrels, often made of American or French oak. This includes reposado expressions (aged 2–12 months) and añejo variations (aged over a year). This mellowing process introduces aroma layers of warm vanilla, caramel, and spice, which makes it perfect for sipping neat or in liquor-forward drinks. 

Alcohol levels in sotol typically hover between 38% and 45% ABV, depending on the producer. Whether you go for unaged or aged, you’re in for a one-of-a-kind flavor adventure that truly captures the essence of the desert. 

Cozy up: Warming Espolòn Tequila Cocktails for Cooler Weather 

What does sotol look and taste like?

In the glass, sotol is typically clear, with unaged varieties boasting a bright, crystalline look. Aged versions, like reposado or añejo, take on golden or amber hues, courtesy of their time in oak barrels. 

When it comes to flavor, sotol is usually earthy, herbal, and grassy, with a hint of smokiness from its roasting process. But here’s the fun part—its taste can vary and change depending on where it’s made. That’s because terroir plays a huge role. Sotol grown in rocky, arid regions might have a minerally, sharp edge, while plants from greener areas can lend softer, sweeter notes. 

Each sip of sotol reflects a deep connection to the land, with every variety telling its own distinct story. 

Turn Up the Heat: 8 Spicy Margarita Variations You Need to Try 

How to drink sotol

In Mexico, people often enjoy sotol neat, serving it at room temperature to fully appreciate its earthy, herbal flavor and complex aroma. 

It’s sipped slowly, much like fine tequila or mezcal, allowing drinkers to savor its connection to the land and the care that goes into every bottle. Traditional pairings might include citrus wedges and a pinch of salt to enhance its natural brightness. 

Temperature can impact the way sotol tastes—serving it too cold can mute its more subtle flavors, while room temperature allows its full range of notes to shine. And, of course, it makes a great base for cocktails, adding depth and character to every mix. 

Now you know! We hope you enjoyed this short and sweet intro to sotol and how to enjoy it at home. Tag us when you share your cocktail creations online and remember to sign up for our newsletter to be the first to receive the freshest drinkspiration every month. In the meantime, visit Montelobos and Espolòn websites for more Mexican vibes! 

Pandan leaves are perfect for infusions or syrups, and they are a natural fit for tropical cocktails and creamy, dessert-inspired clinkers alike. Ready to learn how this unique ingredient can elevate your cocktail game? Let’s go! 

How to make pandan syrup at home

Crafting your own cocktail syrups is a breeze and allows you to control the intensity of your drink ingredients. Here is our go-to recipe for a pandan syrup.  

INGREDIENTS 

• 4–5 fresh pandan leaves (or 2 teaspoons of powdered pandan or 1 tablespoon of dried pandan) 

• 1 cup of sugar 

• 1 cup of water 

METHOD 

1. Wash and cut the pandan leaves into smaller pieces for easier handling. 
2. Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves. 
3. Add the pandan leaves (or powdered/dried pandan) to the saucepan. 
4. Simmer for 10–15 minutes, stirring occasionally, to infuse the syrup with pandan’s signature aroma. 
5. Remove from heat, let it cool, then strain the syrup into a clean bottle or jar. 
6. Store in the fridge for up to 2 weeks. 

DID YOU KNOW? In the US, pandan can often be found in Asian supermarkets, particularly those catering to Southeast Asian communities. Fresh pandan is usually in the produce section, while dried leaves and powdered pandan are available in the pantry or baking aisles. Online specialty stores also stock pandan products, offering convenient options for delivery. 

Now that you know how to make this easy syrup at home, here are a few pandan recipes you can make at home.  

1. Pandan Old Fashioned

This sophisticated twist on the classic Old Fashioned brings a touch of Southeast Asia to your glass. Pandan syrup adds a subtle, floral sweetness to the rich depth of whisky, while Angostura bitters provide a balanced complexity. To make one, build the drink in a rocks glass over a clear ice cube. Combine 2 oz Japanese whisky, 0.25 oz pandan syrup, and 2 dashes of Angostura bitters. Stir gently and garnish with a pandan leaf knot for a refined finish. 

2. Pandan Gimlet

The Pandan Gimlet reimagines the classic Gimlet with a dash of Asian flair. Pandan syrup adds a sweet and aromatic touch that complements the zing of lime and the crispness of dry gin. To make one, combine 2 oz Bulldog Gin, 0.5 oz freshly squeezed lime juice, and 1 oz pandan syrup in a cocktail shaker filled with ice. Shake vigorously until frosty, then strain into a chilled coupe glass. Garnish with a pandan leaf to serve. 

3. Pandan Mojito

This vibrant Mojito variation layers tropical pandan syrup with the refreshing zing of lime and the bold kick of overproof white rum. To make one, place lime wedges and half a tablespoon of caster sugar in a short tumbler. Gently crush with a muddler or the base of a rolling pin until the lime releases its juice and the sugar dissolves.  

Add torn mint leaves, bruising them until fragrant, then stir in 1 oz Wray & Nephew rum and 1 oz pandan syrup. Fill the tumbler three-quarters with crushed ice, top with club soda, and stir gently. Serve with a pandan leaf tucked into the glass for a tropical flourish. 

4. Singapura

This modern riff on the classic Singapore Sling, created by Colin Stevens (New York bar consultant), pairs the botanical depth of gin with the sweetness of cherry liqueur and the exotic aroma of pandan. To make one, add 1.5 oz Bulldog Gin, 0.5 oz cherry liqueur, 0.75 oz pineapple juice, 0.5 oz freshly squeezed lime juice, 0.5 oz orange juice, 0.5 oz pandan syrup, and 2 dashes of Angostura bitters to a shaker filled with ice. Shake until well-chilled, then strain into a highball glass over fresh ice. Garnish with a pandan leaf tucked elegantly down the side of the glass. 

Also see: 13 Tastiest Asian-Inspired Cocktails Unveiled 

TOP TIP! When you choose your pandan leaves, pick the ones that are firm with a deep green color and a sweet, grassy fragrance.  

5. Sige Na

Sige Na, loosely translating to ‘go ahead’, is a dapper pandan drink that strikes a balance between and invitation and a dare with its bold rum base and aromatic twist. While the traditional version is made with aged Filipino rum, it can be hard to find, so we like to make ours with Appleton Estate Rum. To make one cocktail, combine 2 oz rum, 0.25 oz pandan syrup, and 2 dashes of walnut bitters in a mixing glass filled with ice. Stir until well-chilled, then strain into a rocks glass over a large ice cube. Garnish with a lime twist for a vibrant finish. 

Read next: Jump on the Latest Boba Cocktail Trend with These 3 Cocktails 

6. Don Quixote

Inspired by the classic Daiquiri, this bold cocktail recipe is the brainchild of Washington’s Jo-Jo Valenzuela. To make one drink, combine 1.5 oz Wray & Nephew rum, 1 oz pandan syrup, and 0.5 oz freshly squeezed lime juice in a shaker filled with ice. Shake until well-chilled, then strain into a rocks glass over crushed ice. Float 0.5 oz Appleton Estate 12 Year Rum on top for added complexity, then garnish with a dehydrated lime wheel and pandan leaf. 

Read next: 14 Best Wray & Nephew Cocktails (2024)  

7. Shoots & Leaves

This light, lower-ABV sipper by Alex Law from Honolulu showcases the nutty qualities of pandan with a supporting cast of Fino Sherry and vermouth. To make one, stir together 1 oz Cinzano Bianco Vermouth, 0.75 oz Fino Sherry, 0.75 oz vodka, 0.25 oz coconut liqueur, and 0.25 oz pandan syrup with ice. Strain into a chilled glass for a silky finish. Garnish with a pandan leaf for a simple, elegant touch. 

Summer Trends: Low ABV Cocktails 

8. Leeward Negroni

This tropical twist on the beloved Negroni by San Francisco’s bartender Kevin Diedrich. It combines coconut oil-washed Campari and pandan syrup for a bold yet balanced flavour. To make one, rinse a rocks glass with bitters, discard the excess, and set the glass aside. In a mixing glass filled with ice, stir together 1 oz coconut oil-washed Campari, 0.5 oz Bulldog Gin, and 0.75 oz pandan syrup until well-chilled. Strain into the prepared rocks glass over a large ice cube. Garnish with a pandan leaf for a striking finish. 

How to make coconut oil-washed Campari: Gently warm 3 oz of coconut oil until it turns to liquid. Combine the melted oil with 8 oz of Campari in a nonreactive container and let it sit at room temperature for 24 hours. Transfer the container to the freezer for about an hour, or until the oil solidifies. Once frozen, strain out the solidified fat using a clean oil filter. Store the washed Campari in a tightly covered container for future use. 

Go pro: How to Create Delicious Fat-Washed Cocktails 

9. Pandan Colada

Pandan and coconut, a beloved pairing in traditional Filipino cuisine, create a harmonious base for this tropical twist on the classic Piña Colada. Pandan’s floral and vanilla-like notes perfectly complement coconut’s sweet, nutty flavor. To make one, combine 2 oz white rum, 0.75 oz fresh lime juice, 2 oz coconut cream, 2 oz fresh pineapple juice, and 1 oz pandan syrup in a shaker. Add 1/4 cup of crushed ice, shake well, and pour into a Collins glass. Top with more crushed ice and garnish with two pandan leaves for a vibrant finish. 

Yes, please! 10 Frozen Rum Drinks to Embrace the Heat 

10. L’Alligator C’est Vert

This bold and creamy cocktail was created by French bartender Nico de Soto, in Paris. It blends absinthe, absinthe, coconut milk, and pandan syrup for a uniquely aromatic experience. To make one, combine 1 oz absinthe, 1 oz coconut milk, 1 oz pandan syrup, and a whole egg in a shaker. Dry shake vigorously without ice, then add ice and shake again until well-chilled. Strain into a chilled fluted glass and garnish with freshly grated nutmeg for a fragrant finish. 

Insider tips: Your Guide to Making Egg White Cocktails the Easy Way 

Now you know! Pandan cocktails come to the party with a variety of compelling flavor profiles. Which one will you try first? Tag us when you share your creations on Instagram and remember to sign up for our newsletter to get more drinkspiration served up hot off the presses. In the meantime, visit the Appleton Estate, and Wray & Nephew websites to stock up on your favorite rums.  

Whether you’re inspired by Japan, China, Korea, or Southeast Asia, there’s a world of possibilities waiting to revitalize your cocktail repertoire. Ready to explore? Here’s a look at our top Asian-inspired flavors for 2025.  

Top 25 Asian cocktail ingredients for 2025

Fruit

Yuzu. When it comes to Asian fruit for cocktails, yuzu is firmly in the spotlight this year. This zesty citrus fruit delivers a punch of tartness with floral and aromatic notes that will elevate any drink. Add a splash of yuzu juice to a Margarita or a Gin Sour for a bold new take on these time-honored sips.  

Calamansi. Calamansi is a type of citrus native to the Philippines, known for its tangy, slightly sweet flavor. Perfect for adding a tropical edge to Mojitos or other rum-based cocktails, this fruit is a must-have for those who want to experiment with Southeast Asian-inspired drinks. 

Lychee. Sweet, juicy, and gorgeously fragrant, lychee brings a burst of floral elegance to the party. It really shines in drinks like the Lychee Martini, blending seamlessly with a base of vodka or gin.  

Makrut lime. Makrut lime (also known as Thai or kaffir lime) doesn’t just look unique with its bumpy rind; its leaves and juice are equally special. The leaves can be used to infuse a drink with subtle citrus and herbaceous notes, making it ideal for tropical cocktails or Indian-inspired creations. 

Tamarind. Tangy and sticky with a hint of sweetness, tamarind adds a rich complexity to mixed drinks. Use tamarind paste to dress up a Whiskey Sour or Rum Punch for a depth of flavor that walks a captivating line between sweet and sour. 

Sip & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

Herbs and aromatics

Lemongrass. Lemongrass brings a vibrant mix of citrus and herbal notes to cocktails, which makes it a versatile ingredient for muddling or infusing. Its zesty freshness pairs beautifully with gin in a classic Tom Collins and adds a Southeast Asian twist to a Vodka Gimlet. 

Thai basil leaves. When exploring Asian herbs for cocktails, Thai basil leaves deserve honorable mention. The slightly spicy, anise-like flavor of this herb complements the bold profiles of drinks like a Whiskey Smash. Muddle these fragrant leaves gently for a burst of aromatic complexity. 

Shiso. Shiso is a Japanese herb with strong flavors of spearmint, basil, cinnamon and anise. It shines in lighter cocktails like a Gin Fizz or can elevate a Highball with its subtle yet unmistakable aroma. Perfect for those who love a drink with a fresh finish. 

Pandan. For those inspired by Thai cocktail ingredients, pandan is a game-changer. With its sweet, vanilla-like fragrance, it adds an exotic twist to drinks like the Piña Colada. We recommend infusing it into syrups for an unforgettable flavor boost. 

Also see: 12 Chinese-Inspired Cocktails to Celebrate the Chinese New Year 

Spices

Five-spice powder. Five-spice powder is a bold blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel, which can be used to add a rich, aromatic warmth to cocktails. Perfect for adding depth to a classic Daiquiri, it’s an adventurous choice for those who enjoy a touch of heat in their drinks.   

Chai spice. A comforting mix of cinnamon, cardamom, ginger, and cloves, chai spice lends itself beautifully to cozy, spiced cocktails. Stir up an Indian Hot Buttered Rum for a warm, indulgent treat or a Masala Chai Sour to enjoy a bold yet balanced sip.  

Ginger. Ginger adds a fiery, zesty kick to classic cocktails. Incorporate fresh ginger into a Moscow Mule or muddle it into a Dark ‘n Stormy for an extra layer of spice. It’s a total game-changer. 

Read next: 15 Delicious Indian Cocktails to Make at Home 

Asian base liquors

Cherry liqueur. A sweet, fruity liqueur made from cherries, this base liquor shines in drinks like the Cherry Blossom and Bengal Tiger.  

Chinese Baijiu. A strong distilled spirit made from sorghum or rice; Chinese Baijiu goes down a treat in cocktails like the Asian Pear.  

Soju. Soju is a clear, distilled spirit that originated in Korea and has gained immense popularity worldwide. It is typically made from fermented grains such as rice, wheat, or barley, though modern variations may include other ingredients like sweet potatoes or tapioca. Known for its smooth and clean taste, this Korean cocktail ingredient shines in drinks like a Mango Melona Soju Cocktail.  

Sake. This uniquely fermented Japanese rice liquor is dry, smooth, and light in texture, with fruity and nutty aromas on the nose, which makes it an excellent base for a variety of beguiling mixed drinks. Try it in classy clinkers like the Saketini or Samurai Rock.  

Japanese whisky. This refined, often peaty or malty whisky expression from Japan is a must-try for whisky lovers. We love using it in drinks like the Japanese Sour or Tokyo Sidecar.  

Learn more: Navigating the Rich Tapestry of Korean Drinking Culture 

Beverages and specialty ingredients

Oolong tea. Oolong tea’s semi-fermented profile is perfect for infusions, adding a subtle depth and floral aroma to drinks like the Chit-Cha Toddy, where its warm, soothing notes shine alongside whiskey and honey. 

Matcha. Matcha’s grassy, umami-rich flavor makes for a bold addition to both modern and classic cocktails. Whisk it into a Matcha Sour for a striking green hue and a delicate balance of earthiness and citrus. 

Nimbu Pani. This tangy Indian limeade (made with fresh lemon juice, sugar, black salt, and spices like cumin or masala) makes a beautiful base for warm-weather cocktails. Shake up a Nimbu Pani Mint Julep by mixing it with bourbon, fresh mint, and loads of crushed ice. It’s a lively twist on a classic that’s sure to delight. 

Boba. Boba, the tapioca pearls used in bubble tea, adds a playful texture to cocktails. In drinks like the Strawberry & Lime Sparkling Boba, it pairs beautifully with tart lime and sweet strawberry for a fun, fizzy drink.  

Also see: The Rise of Japanese Cocktail Culture 

Condiments and umami ingredients

Soy sauce. Soy sauce isn’t just a stalwart choice for cooking savory dishes, it’s also an unexpected star in cocktails. Its salty, umami-rich depth makes it a natural choice for those who want to play around with Chinese cocktail ingredients. Add a dash of soy sauce to a Bloody Mary to frame the savory notes of this brunchtime favorite to perfection.   

Sesame seeds & sesame seed oil. With its nutty, aromatic flavor, sesame seeds and oil add a truly unique touch to cocktails. Try a Sesame Old Fashioned with a hint of toasted sesame oil that complements the whiskey’s warmth, setting the scene for a drink that’s as compelling as it is smooth. 

Kuromitsu. This dark Japanese sugar syrup is perfect for adding a rich sweetness to drinks. Incorporate it into a Japanese Sour, where its molasses-like depth pairs beautifully with yuzu and whisky, elevating the cocktail to new heights. 

Mushrooms. Earthy and packed with umami notes, mushrooms add an intriguing layer of flavor to cocktails. Infuse it into vermouth or simple syrup to create a base that’s ideal for savory variations of classics like a Negroni or Manhattan. 

Dig deeper: Exploring Umami Cocktails 

Regional ingredients

Keen to lean into the cocktails and cuisine of a specific Asian country or region in particular? We’ve got you. Here is our list of top Asian cocktail ingredients organized by country or region of origin:  

Japanese cocktail ingredients

• Yuzu (citrus fruit used in Japanese cuisine) 

• Shiso (Japanese herb) 

• Matcha (powdered green tea) 

• Sake (Japanese rice wine) 

• Japanese whisky (refined Japanese spirit) 

• Kuromitsu (dark Japanese sugar syrup) 

• Oolong tea (also popular in Japan, though its origins are Chinese) 

• Umeshu (Japanese plum liqueur, sweet and tangy) 

• Wasabi (fiery Japanese condiment used sparingly for spice) 

• Red bean paste (sweet and earthy, often used in desserts) 

• Tofu (soft and creamy, adds texture to drinks) 

• Cherry blossoms (delicate floral garnish or infusion) 

Cheers! Our 8 Favorite Sake Cocktail Recipes to Try at Home 

Chinese cocktail ingredients

• Chinese Baijiu (distilled spirit) 

• Five-spice powder (traditional Chinese spice blend) 

• Oolong tea (originates from China) 

• Soy sauce (essential Chinese condiment) 

• Jasmine tea (fragrant and floral tea often used in infusions) 

• Plum wine (sweet and fruity wine made from plums) 

• Rice wine (Shaoxing wine, a versatile and slightly savory fermented wine) 

• Taro root (earthy and slightly sweet, often used in creamy drinks) 

Korea

• Makgeolli (Korean rice wine, lightly fizzy and mildly sweet) 

• Bokbunja (Korean black raspberry wine, fruity and rich) 

• Gochujang (spicy and savory Korean chili paste, used sparingly in bold cocktails) 

• Bae (Korean pear, crisp and sweet, perfect for infusions or garnishes) 

• Mija (sweet Korean plum wine with floral notes) 

Learn more: 23 Soju Cocktails to Perfect at Home 

India & South Asia

• Chai spice (traditional Indian tea blend) 

• Nimbu Pani (Indian limeade) 

• Spices (like cinnamon, anise, cumin, cardamom, etc.) 

• Tamarind (tangy and sticky, with a hint of sweetness) 

• Rose water or syrup (floral and aromatic, used in sweet drinks) 

• Mango (not Indian in origin, but holds a deep cultural significance in India) 

• Curry leaves (fabulously fragrant, often used as a garnish or infusion) 

Pan-Asian or global ingredients

• Ginger (used widely across all of Asia) 

• Mushrooms (umami-rich ingredient found in many Asian cuisines) 

• Sesame seeds & sesame seed oil (used across Chinese, Japanese, and Korean cuisines) 

• Boba (originates from Taiwan, now popular globally) 

• Tamarind (popular in Thai, Malaysian, and Indonesian dishes) 

• Lychee (widely grown in Thailand, Vietnam, and China) 

• Kaffir lime leaves (fragrant and citrusy, often used in infusions or as a garnish) 

• Coconut milk/water (creamy or refreshing, ideal for tropical drinks) 

• Miso (savory and umami-rich, adds depth to bold cocktails) 

Fuel the Fire! How to Pair Cocktails with Spicy Food  

How to incorporate Asian ingredients in cocktails  

Asian ingredients offer a treasure trove of flavors and aromas that can elevate your cocktail game. Whether it’s by means of infusions, syrups, or used as creative garnishes, these ingredients are poised to add depth and excitement to every sip. Here are a few ideas to play with at home:  

Infusions

Infusing spirits is a great way to capture the essence of ingredients like lemongrass, pandan, or ginger. Add chopped lemongrass to SKYY vodka for a clean, citrusy kick, steep pandan leaves in Wray & Nephew rum for a sweet, aromatic touch, or infuse Wild Turkey bourbon with ginger for some added warmth and spice.  

Syrups and purées

Transform Asian fruits like yuzu or calamansi into syrups for a sweet and tangy base. Combine equal parts yuzu juice and sugar over low heat to create a syrup that pairs beautifully with base liquors like whiskey. Puree calamansi to add a tasty tropical touch to rum-based drinks. These syrups are sure to bring a vibrant freshness to your cocktail creations. 

Garnishes

Herbs and flowers aren’t just tailormade for adding flavor; they’re also perfect to dial up your cocktail presentation. Use Thai basil leaves to top a Mint Julep or float edible flowers like orchids for a striking visual.  

Base liquors

Give your favorite classic cocktails an Asian twist by swapping traditional base liquors with Asian alternatives. Replace gin with Japanese whisky for a bold Highball or use sake in place of vodka for a daringly different Martini. Even just a splash of soju can add a delicate, fruity dimension to countless creations. 

Perfect occasions for Asian-inspired cocktails

Ideal for everything from casual get-togethers to elegant celebrations, Asian-inspired cocktails are as versatile as they are delicious. Here are a few fun ideas for serving it up at different occasions, complete with food pairings to make every sip sensational.  

Asian-themed parties

Set the stage for a memorable themed party with cocktails inspired by Asian flavors. Pair Matcha Sours with sushi platters for a Japan-themed evening or serve Tamarind Rum Punch alongside spicy Thai dishes for a Southeast Asian vibe.  

Weddings and formal events

Add sophistication to weddings or formal occasions with elegant Asian-inspired clinkers. A Lychee Martini makes for a chic welcome drink, while Japanese Highballs are a delightfully different option during dinner service. Pair these with refined appetizers like sesame-crusted tuna bites or mushroom-stuffed dumplings to keep the menu elevated. 

Summer gatherings

Cool down on warm days with light, citrusy drinks featuring calamansi or lemongrass infusions. A Nimbu Pani Mint Julep or Strawberry & Lime Sparkling Boba will be a hit at poolside parties or garden picnics. Pair them with grilled skewers of chicken satay, mango salads, or fresh spring rolls to match the laid-back vibe. 

Festive celebrations

Celebrate holidays or cultural events with cocktails inspired by the occasion. Toast Lunar New Year with a Sesame Old Fashioned or sip on a Chit-Cha Toddy during cozy winter festivities. Pair these with symbolic dishes like dumplings, which represent wealth, or tang yuan (sweet glutinous rice balls) for good fortune. 

Well, now you know cocktail lovers! We hope we’ve inspired you to venture into brand-new territory with this guide on fresh and fragrant Asian cocktail ingredients. Remember to tag us on Instagram when you share pics of your creations online and sign up for our newsletter so we can keep you in the mix.