The Rise Of Asian-Inspired Cocktails
The rise of Asian-inspired cocktails is gaining momentum in the beverage industry, with traditional ingredients like yuzu, matcha and shiso finding their way onto cocktail menus across the globe. What began with the popularization of the Lychee Martini in the 1990s has evolved into a broader incorporation of flavors from across Asia, reflecting both consumer demand and the creativity of bartenders.
Consumer demand for Asian ingredients surged in 2024, with purchases rising 20% compared to the previous year, according to Numerator . And industry observers point out the increased and widespread use of Asian flavors and spirits on many of the cocktail menus on 50 Best Bars lists.
The lychee martini is a particular favorite among bar patrons. Oscar Muñoz, food and beverage manager at POSI + IVO at Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico, notes the pivotal role of the Lychee Martini in opening the door for these ingredients.
"The Lychee Martini was a game-changer in modern cocktail culture, introducing Western palates to the delicate sweetness and unique flavor of lychee," he tells Forbes, explaining its success paved the way for other Asian ingredients, as bartenders sought to experiment with flavors unfamiliar to many consumers in the West.
In the early 1990s, Lychee Martinis emerged, reportedly originating at Jean-Georges Vongerichten's fusion restaurant Vong or the East Village's Decibel bar. Wherever it came from, the cocktail quickly gained popularity and became a staple on menus nationwide. It's even reportedly still a bestseller at another East Village bar, and was recently repackaged as a ready-to-drink (RTD) canned cocktail .
Even if its prominence has waned, the lychee martini paved the way for other traditional Asian ingredients to enter the craft cocktail scene.
Liana Oster, bar director at NoMad London , believes that factors such as accessible travel and the global prominence of Asian bars have also contributed to the growing popularity of these cocktails. "There is a bigger awareness of Asian bars—they are at the forefront now of some of the best bar programs in the world," she says. "This exposure is creating a boom in Asian-flavored cocktails."
Certain ingredients have resonated particularly well with consumers, gaining popularity in the craft cocktail scene. Yuzu, a Japanese citrus fruit, has become a staple on cocktail lists.
"When you read words like yuzu, lychee or mangosteen, these are key words that entice cocktail consumers," says Mauro Villalobos, beverage director at Superfrico in Las Vegas. "These flavors have not only become common in cocktails but have also found their way into commercial beverages like energy drinks and sodas.
As consumer interest in Asian-inspired cocktails has grown, bars and restaurants have adapted by incorporating these flavors in innovative ways. And emerging ingredients like pandan and Sichuan peppercorn are gaining attention for their distinctive profiles, and modernist techniques like infusions are helping bartenders push the boundaries of what these ingredients can do.
"Common ingredients include yuzu, Thai basil, shochu and shiso leaves are a few ingredients I've seen being incorporated in classics or completely new cocktails," Villalobos says. "Safe to say that the once unique, niche flavors are now common to the general public."
This integration, however, presents both challenges and opportunities for bartenders, particularly when it comes to authenticity and sourcing.
"There's a fine line between honoring traditional flavors and cultural appropriation," Villalobos says. "Bartenders must be mindful of how they use and present Asian ingredients, ensuring that their creations are respectful and informed by a genuine appreciation of the culture behind the ingredients."
And depending on where you are in the world, Villalobos notes some can be limited to access, availability and freshness, which can cause sourcing challenges. Oster adds when choosing these ingredients, bartenders need to ask if the taste holds up to travel, and whether they're the most sustainable products you could be using.
"When working with any new to you ingredient, but especially lesser known ones, a professional bartender needs to take a lot of factors into consideration," says Jessica Kim, owner of Harumi Sushi in Phoenix. "There are factors on the creative side, like pairing the ingredient with other flavors to create a cocktail that isn't too far outside the familiar for guests, but also behind the scenes elements like reliability in sourcing the ingredient, cost and consistency."
Villalobos predicts that the trend toward low-alcohol and non-alcoholic beverages will further increase the role of Asian flavors.
"Ingredients like green tea, shiso and matcha can offer a refreshing alternative that still feels sophisticated and culturally inspired," he notes, adding he is seeing a rise in the use of calamansi, a small citrus fruit, primarily used in Filipino cuisine, which is gaining popularity for its unique flavor—a mix of lime, orange and tangerine. "Its sharp yet sweet taste adds a zesty brightness to cocktails."
Muñoz is similarly optimistic about the future. "We anticipate a continued rise in the use of Asian ingredients as consumers seek new and exciting flavors," he says.
