Pandan Negroni and Beyond: Where to Find Asian-Inspired Cocktails in Major Cities

A short answer for tired planners: where to find pandan negroni vibes and Asian-inspired cocktails when you travel

Hunting for bars that serve authentic, contemporary Asian flavors in classic cocktails can be a minefield. Menus change, tourist traps masquerade as local picks, and transport or reservation headaches kill the vibe. If you want to taste real pan-Asian creativity—think pandan in a negroni, yuzu twists on a margarita, or Thai basil as a signature garnish—you need a practical roadmap. This guide starts with Bun House Disco's pandan negroni in Shoreditch and then takes you city by city, with where to go, what to order, how to book, and how to recreate the spirit at home or on the road in 2026.

Why Asian-inspired cocktails matter in 2026

In recent years the global cocktail scene has moved from novelty to deep cultural exchange. By 2026 you'll see three persistent trends shaping bars that fuse Asian ingredients into classic cocktails:

• Local-first sourcing. Bartenders are collaborating with small-scale distillers, foragers, and botanists across Asia to highlight terroir rather than generic flavors.
• Low-ABV & non-alcoholic innovation. Asian botanicals like pandan, shiso, tamarind, and yuzu lend themselves to complex low-ABV serves and spirit-free alternatives—perfect for longer tastings and health-conscious travelers.
• Experience-forward programming. From neighborhood speakeasies to destination cocktail temples, bars are marrying storytelling and technique: cocktails arrive with a cultural context, not just an aesthetic. If you're producing a night focused on a single ingredient or immersive tasting, see the hybrid mixing playbook for parallels between club programming and bar tasting flow.

These trends emerged strongly in late 2025 as the hospitality sector recovered further from pandemic-era disruption and invested in craft, sustainability, and culinary storytelling. For travelers that means more venues mixing Asian flavors thoughtfully rather than as a gimmick.

Bun House Disco's pandan negroni: a blueprint for fusion mixing

Bun House Disco in Shoreditch, east London, crystallizes the modern approach to Asian-inspired cocktails. Linus Leung's pandan negroni swaps classic gin for a pandan-infused rice gin and pairs it with white vermouth and green Chartreuse, resulting in a fragrant, herbaceous green-tinged take on the rosso classic. The drink is an object lesson in three principles you can apply everywhere:

• Use a culturally rooted base spirit. Rice gin or local rice-based spirits carry regional character that plays well with Asian aromatics.
• Balance familiar structure and new aromatics. Keeping the negroni template while swapping one component for an Asian ingredient preserves drink identity while introducing novelty.
• Technique matters. Infusions, clarified syrups, and precise dilution are how bars make bright Asian flavors read cleanly in a chilled cocktails menu; shops that test dispensers and pour-control gear can be a good indicator—see reviews of cold‑press dispensers and smart pourers for tasting bars.

Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green Chartreuse

Make Bun House Disco's pandan negroni at home or in an Airbnb

Here is a traveler-friendly version of the recipe to try on the road. It keeps tools minimal and ingredients flexible.

For pandan-infused gin

• 10g fresh pandan leaf, green part only
• 175ml rice gin or neutral gin if rice gin is unavailable

Roughly chop the pandan leaf and bruise it to release oils. Place the leaf and gin in a sealed jar, gently agitate, and let sit for 6 to 12 hours at room temperature for a light infusion; for a bolder green color and aroma blitz briefly in a blender, then strain through a fine sieve or paper towel. If you are traveling and lack fresh leaf, use pandan extract sparingly: start at 1 to 2 drops per 25ml to taste.

For the drink

• 25ml pandan-infused rice gin
• 15ml white vermouth
• 15ml green Chartreuse

Stir the ingredients with ice until properly diluted and chilled. Serve in a rocks glass with a large ice cube or small coupe depending on your mood. Garnish with a sliver of pandan or a citrus twist to cut the sweetness.

City-by-city guide: where to find Asian-inspired cocktails

Below you'll find carefully chosen bars across major cities where bartenders use Asian ingredients thoughtfully. Menus rotate, so use these as starting points for reservations and ask the bartender for off-menu recommendations.

London: Shoreditch and wider East End

Bun House Disco, Shoreditch. The pandan negroni put Bun House Disco on many cocktail tourists' radars. Expect late-night energy, neon Hong Kong nostalgia, and a menu that nods to classic templates while leaning into Chinese and Southeast Asian spices and aromatics.

Also look for Nikkei and Pan-Asian options at restaurants like Sushi Samba, which pair Peruvian-Japanese flavors with inventive cocktails featuring yuzu, shiso and chilli. In Shoreditch book ahead on weekends and arrive by tube to avoid scarce late-night parking.

Price guide: moderate to premium. Best for: nightlife seekers and foodies chasing bold, playful flavors.

Singapore: Native and Operation Dagger

Native is a must-visit for travelers interested in ingredients sourced from Southeast Asia. The menu changes seasonally and highlights local botanicals, house tinctures and regionally distilled spirits.

Operation Dagger leans experimental, using techniques from molecular mixology while championing Asian elements across its tasting menu. Reserve in advance; these venues often have limited seating.

Price guide: premium. Best for: ingredient-curious travelers and tasting menu fans.

Hong Kong: Quinary and speakeasy culture

Quinary is known for its multi-sensory, often molecular approach and frequent use of Chinese botanicals. The bar blends technique with strong narrative context, making it a good stop for travelers who want show-stopping presentations paired with thoughtful flavors.

Tokyo: Bar High Five and Japanese precision

Bar High Five is legendary for technique and quietly refined drinks. While the bar often favors classic templates, Japanese ingredients and precise execution elevate even subtle nods to local flavors like yuzu, ume, and sansho pepper.

Booking: many Tokyo bars accept walk-ins but prepare for queuing and earlier evening slots. Dress smart-casual.

Bangkok: Asia Today and Teens of Thailand

Asia Today focuses on Thai ingredients in its short but potent menu; expect tamarind, kaffir lime, Thai basil, and regional spirits. Teens of Thailand is gin-forward and showcases local botanicals with raw, punchy flavor profiles.

Bangkok bar culture rewards late nights; still, popular bars fill quickly—reserve or arrive early.

Seoul: Charles H. and the cocktail hospitality model

Charles H. at the Four Seasons draws inspiration from classic American bars while incorporating Korean sensibilities and seasonal local ingredients. Seoul's scene is experimental and refined; bartenders are eager to pair Korean culinary ideas with classic spirits.

New York: Momofuku Ssäm Bar and inventive American-Asian mixes

New York's cocktail culture is broad. Look for Asian-inflected cocktails at restaurants and bars in Manhattan that emphasize ingredients over gimmicks. Momofuku Ssäm Bar historically blends pantry-driven flavors with craft cocktails in a chef-led environment; other craft cocktail bars offer rotating serves inspired by yuzu, gochujang, and Asian vermouths.

Pro tip: ask the bartender for the "chef's pairing" or a seasonal Asian-inspired serve if it's not on the menu.

Sydney: Maybe Sammy and cross-cultural menus

Maybe Sammy is a playful, theater-like bar known for styling and high-quality drinks. Sydney's cocktail bars often draw on pan-Asian flavors across their menus, pairing native Australian ingredients with East and Southeast Asian aromatics.

Shanghai: Speak Low and creative bar-led cuisine

Speak Low is a fixture of China's modern cocktail movement and frequently experiments with Asian flavors, bitters, and house-made tinctures. Shanghai's scene favors bars that create a story through each serve.

How to choose the right bar on the fly

When you only have one evening and many options, use this quick checklist to pick a bar that will deliver the best Asian-inspired cocktails:

• Look for listed local ingredients on the menu rather than vague descriptors like 'Asian twist'.
• Check online recent photos and recent reviews from within the last 3 months. Menus rotate fast.
• Prioritize bars that name suppliers or have a visible relationship with local distillers and producers—it's a signal of thoughtful sourcing.
• Ask for off-menu cocktails. The best bartenders will make something tailored to your flavor preferences, often drawing on Asian elements not on the menu.

Ordering, budget, and logistics tips for 2026 travel

Make the most of limited evenings with smart logistics:

• Reservations: Book 2 to 3 weeks ahead for destination bars in major cities. Use the bar's website or reservation platforms, and prefer daytime confirmations for last-minute changes. If you need cheap flights or timing windows when traveling between cities, check guides on how to book cheap flights to optimize your schedule.
• Budget: Asian-inspired craft cocktails in major cities typically range from mid to premium pricing. Expect a higher check if you choose tasting menus or pairing flights—if you're working with limited kit and time, pack portable power and compact tools like those recommended in travel kit writeups (compact kits keep shoots and tasting sessions efficient).
• Transport: Late-night transport options changed in many cities after 2024. Check local apps for verified taxis or rideshares and note last-train times. In London and Tokyo, the tube and trains stop before midnight on many lines, so plan rides accordingly.
• Tipping & etiquette: Research local customs. In some Asian cities tipping is not expected but appreciated; in Western cities tipping remains standard.

DIY travel hacks: make an Asian-inspired cocktail setup in a small rental kitchen

If you prefer to taste local flavors in private, here are compact items to pack or source locally:

• Small kit: jigger, bar spoon, fine sieve, a small glass jar for infusions — packable travel kits and organizers are reviewed in compact travel gear roundups like the NomadVault travel kit.
• Essentials to source locally: fresh pandan leaf, a yuzu or yuzu juice substitute, Thai basil, kaffir lime leaves, and tamarind paste
• Spirit swaps: if rice gin isn't available, use a neutral gin or a light rice spirit to keep the base character

Keep measurements simple, taste as you go, and prioritize balance over gimmick. If you have a short stay, ask bartenders where they source their produce for quick local shopping tips. For compact bar kit purchases and small-quantity gear, see CES and kitchen gadget roundups that highlight travel-friendly tools (CES kitchen tech you can actually use).

Spotlight: variations and pairing ideas for pandan negroni

Want to explore beyond the original pandan negroni? Try these variations when you visit bars or make your own:

• Pandan Old Fashioned: pandan-infused rice spirit, a touch of palm sugar syrup, and a citrus twist for deeper caramel notes.
• Low-ABV pandan spritz: pandan tea, soda, a splash of white vermouth, and a spritz of citrus—great for long, humid afternoons.
• Non-alcoholic pandan serve: pandan infusion, green tea concentrate, light tonic and a squeeze of lime—vibrant and aromatic without the alcohol.

Food pairings: pandan works beautifully with coconut-forward desserts, salted peanuts, or a plate of char siu buns. In bars leaning into broader Asian palettes, order small plates that echo the cocktail's herbs and citrus to sharpen the tasting experience. For bars and tasting rooms that focus on pouring precision and dispense control, see reviews of cold‑press dispensers and smart pourers.

2026 trends and what to expect next

Looking ahead, expect these developments to influence where and how you chase Asian-inspired cocktails:

• Deeper regional storytelling. Bars will highlight micro-regions and single-farm ingredients to tell richer stories about provenance.
• Hybrid hospitality models. Expect more chef-led cocktail menus, collaborative residencies between bartenders and producers, and immersive tasting rooms focused on one ingredient per season—similar to emerging hybrid hospitality models and immersive tasting playbooks (hybrid retail and immersive tastings).
• Smarter travel tools. AI-driven recommendations and up-to-date local lists will make discovering authentic bars easier; still, nothing replaces asking the bartender about the season's ingredients. For tools and overlays that help present up-to-date local lists and personalization, see guides on interactive live overlays and AI personalization.

Final takeaways and actionable checklist

1. Start with Bun House Disco's pandan negroni as a reference point for balance and ingredient-driven creativity.
2. Research recent menus and supply chains; bars that name local producers tend to be more authentic.
3. Book ahead for destination bars, arrive early for walk-in places, and have a backup option on the same night.
4. Pack a compact home kit to experiment with pandan, yuzu, kaffir and Thai basil during longer trips—travel kit reviews and compact gear roundups are useful prep reading.
5. Ask bartenders for off-menu serves and the story behind ingredients—you'll learn more and often taste better cocktails.

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