Top 6 Southeast Asian Alcoholic Mixed Drinks

Originally known as Gin Sling, Singapore Sling is a gin-based cocktail that was invented around 1915 in Singapore by a bartender named Ngiam Tong Boon. While the original recipe calls for gin, cherry brandy, and orange, pineapple, and lime juice, the cocktail is nowadays prepared by shaking gin with cherry liqueur, Cointreau, grenadine, Bénédictine herbal liqueur, pineapple juice, freshly squeezed lime juice, and Angostura bitters. Singapore Sling is typically served straight up in a hurricane glass garnished with a Maraschino cherry and a pineapple wedge.Expand

Jungle Bird is a tiki cocktail that combines rum, Campari, simple syrup, and pineapple and lime juice. The traditional version is usually made with dark rum, while some opt for Jamaican or blackstrap rum. The ingredients are shaken with ice and are then strained into an ice-filled glass. Jungle Bird is usually served in a tiki mug or a rocks glass, and it is usually garnished with a pineapple wedge and a maraschino cherry. The cocktail most likely originated at the Hilton in Kuala Lumpur, sometime in the 1970s, while the first written recipe is found in New American Bartender's Guide, written by John J. Poiste and published in 1989. The original cocktail was allegedly served in a bird-shaped porcelain bowl.Expand

Arak Attack is a popular cocktail from Bali, known for its vibrant color and tropical flavor. It's based on arak, a traditional Balinese spirit distilled from fermented rice or palm sap, which has a potent flavor and high alcohol content. Arak Attack typically combines arak with orange juice and a splash of grenadine juice for sweetness and color. The result is a refreshing, fruity cocktail that captures the essence of Bali's tropical atmosphere. The grenadine adds a layer of sweetness and creates a striking layered effect in the drink, with its deep red color contrasting with the lighter hues of the mixed juices and arak. Due to the potency of arak, the Arak Attack can be quite strong, so it's often enjoyed slowly to savor the flavors and the ambiance it accompanies.Expand

Pegu Club is a delicious cocktail made with a combination of gin, curaçao, lime juice, and bitters. To prepare it, all ingredients are shaken with crushed ice, then strained into a chilled cocktail glass which can be garnished with a lime twist. The cocktail was first mentioned in Harry Craddock’s 1930 Savoy Cocktail Book, but it dates back to the 1920s, when it was first made in Myanmar, in the eponymous Pegu Club. It is recommended to prepare and drink the cocktail on a hot summer day.Expand

The vintage Malaysian cocktail known as Gin Pahit is made with a combination of gin, sugar syrup, and Angostura bitters. The sugar syrup is optional, and can be omitted. In order to prepare Gin Pahit, all ingredients should be stirred with ice, then strained into a chilled cocktail glass. If desired, the cocktail can be garnished with a lemon zest twist. However, in David A. Embury’s The Fine Art of Mixing Drinks, there is another variety of the drink, described as a combination of yellow gin, Angostura bitters, and absinthe.Expand