Baskets of fresh fruit and tropical herbs are ready to be incorporated into cocktails; above, backlit photos of Southeast Asian architecture set the stage.
Pandan Fashioned Cocktail
The secret to this nutty bourbon cocktail is a pandan simple syrup that's easy to make at home using fresh or frozen pandan leaves.
Oolong Island Iced Bubble Tea
Don't expect to find fat straws and black tapioca pearls. Here, Arthur Wynne shakes up rum with cold brewed oolong tea and calamansi vinegar for tang. The bubbles are actually spherified coconut water "caviar".
Arthur Wynne developed a series of Bangas inspired by the fruity drinks served in plastic bags on the streets of Philippines. He muddles aromatic ingredients such as lemongrass, rambutan, ginger, and Thai basil in a glass jar. For the #1, he adds gin, lime, and ice, and shakes it up and serves it directly from the jar.
Khe Sanh Sour
Arthur Wynne combines an earthy rum, spicy chili water, and a soothing honey ginger syrup to concoct this fragrant cocktail. Kaffir lime leaf releases bright citrus oils at nose level.