The Best New Drinks and Where to Find Them

As we sink our teeth well into 2024, it’s time for us to tell you what we’ve been wetting our whistles in.

With some of the world’s best bars pulling all the stops with the most creative cocktail menu launches, we’ve picked some of our favourites to share with you.

From Danico in Paris to Mimi Kakushi in Dubai and Trigona in Kuala Lumpur, take a look at what you’re missing.

Danico, Paris: “Xplorer” menu: Japan

Danico’s biannual cocktail menus are always something to look forward to. Each one focuses on a different region inspired by Nico de Soto’s travels, and employs meticulously picked ingredients that reflect the food and culture of the land. The cocktails are presented artfully in the form of an ever evolving cocktail menu at the bar in Paris.

Xplorer: ‘Japan’ is Danico’s third conceptual cocktail menu of the series and was inspired when back in 2004, de Soto had an unexpected layover in Japan on his journey to Australia. Here he discovered a passion for Japan, describing the country as ‘a place of embodying the unknown, where everything is open to discovery, containing a unique culture, and where the possibilities to be educated are endless’.

Nico’s commitment to embracing local flavours and giving them a new lease of life through his creativity are evident in all of Danico’s previous menus and this one is no exception. Some highlights from this menu include ‘CHANOYU’ – influenced by the country’s tea ceremonies, capturing the ritual of preparing and the presentation of matcha accompanied with an almond and matcha mochi.

We also recommend ‘ZARU SOBA’, inspired by a culinary noodle dish, typically served during the summer months. This drink is the perfect dance between 3S barley shochu and wasabi and sesame distillates. Drawing in hints of buckwheat and a spice blend that’s topped with cucumber juice, tomato juice, lemon juice complete with togarashi spices, soy sauce and soy milk.

Mimi Kakushi, Dubai: Kikuchi

Dubai’s Mimi Kakushi is an unmissable spot for sublime cocktails and fine food. Having most recently bagged the 19th spot in this year’s MENA’s 50 Best Restaurants 2024, this Japanese inspired sleek spot is just as coveted for its drinks as it is for its food. The bar programme led by Manja Stankovic is true to its theme with its mid-century Japanese influences in full display, and is no stranger to global awards and accolades including the prestigious No. 40 in the World’s 50 Best Bars and Best Bar in Middle East & Africa in 2023.

Mimi Kakushi’s cocktail menu, aptly named ‘Kikuchi,’ is a testament to the establishment’s dedication to innovation and creativity. Drawing inspiration from the legendary artiste and performer Kikuchi Shigeya who is widely credited with being the first to bring American Jazz back to Japan, and is known as the ‘father of jazz’ in the nation.

The concept marries music, mixology, and Japanese culture, captivating the senses and transporting guests to a world where taste, sound, and atmosphere intertwine harmoniously. Our favourites on the menu include ‘KIYO MIZU’ (Nikka Days, Tia Maria, Vanilla, Yuzu Juice) and ‘MATSURI’ (Los Siete Misterios, Togarashi & Bell Pepper Tincture, Aperol, Orange Juice).

Bar Trigona, Kuala Lumpur: Colour Me Curious

Moving east, we make a stop at one of Asia’s most adored hotel bars – Bar Trigona at the Four Seasons Hotel. Here, Rohan Matmary and his sprightly team are conjuring up cocktails that are stripped of pretension and adorned with a playfulness we have all missed so much. Colour Me Curious is a fun and fresh representation of the bar team’s collective creativity and invites guests to spark their curiosity across a kaleidoscope of locally-rooted drinks.

“Since its inception, Bar Trigona has been a space for constant discovery,” explains Beverage Manager Rohan Matmary. “Our latest cocktails are meticulously designed to awaken all five senses, with each drink unfolding a fascinating story of tastes and textures, colours and aromas.”

Bar Trigona’s celebrated team are constantly exploring the limits of glass-bound possibilities. Experience the vibrant essence of indigenous ingredients complemented by creative blends of regional flavours such as miso, saffron, and ube (purple yam). Taking local culinary customs to the next level, the bar fuses craft techniques like sous-pression, fat washing, and barrel ageing to create exciting sensory experiences. The drinks are all visually striking works of art presented elegantly in each glass. Our highlights include the violet-tinted ‘IRIS’ (Remy Martin 1738 Cognac, Nutmeg, Single Estate Coffee Stout, Ube Cream) and and the ‘INCA’, a bottled tropical take on a Vieux Carre, poured tableside while guests are mesmerised by the craftsmanship.

Don’t miss the respectable selection of spirit-free drinks which, if we might add, are equally delectable.