In Photos: Here are the “Deadliest” (Also, Prettiest) Cocktails in Asia
Travel through Asia with these signature drinks.
by Therese Aseoche | August 19, 2017
Ernest Hemingway once crafted a cocktail recipe for a book back in 1935 which called for “1 jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness.” Not too many bars in the world offer this drink because of its high-level riskiness (it’s 110% proof) and instead switch out absinthe for safer and more “legal” alternatives. Although, bartenders at SkyBar at Kuala Lumpur, Malaysia are said to have been able to whip it up for anyone who asks.
Weng Weng
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