When you think about what makes a bar great, the first thing that probably comes to mind is the cocktails.
You’ll assume that the bartenders of any top-notch establishment have mastered the nuances of flavor and the intricacies of ice, that they maintain a Rolodex of classics on instant recall and are technically brilliant at shaking, stirring, layering, and garnishing.
The interior design of the bar may also be a key element. Through the evocative use of space and color, sound and light, you want to be transported to another realm.
Also crucial is spirit selection. Seeing a backbar filled with a diverse array of premium, rare, and boutique spirits whets the palate and assures you that your guides for the evening have good taste.
And then there’s the secret ingredient that can’t be bought but that all great bars keep on endless tap.
This issue offers an ample supply of all of the above and more as we lead you on a tasting adventure to Asia’s best bars and beyond.
