Based on recent drink sales trends, imbibers are craving ingredients like yuzu, matcha and pandan in their cocktails.

A lychee martini.

The rise of Asian-inspired cocktails is gaining momentum in the beverage industry, with traditional ingredients like yuzu, matcha and shiso finding their way onto cocktail menus across the globe. What began with the popularization of the Lychee Martini in the 1990s has evolved into a broader incorporation of flavors from across Asia, reflecting both consumer demand and the creativity of bartenders.

Consumer demand for Asian ingredients surged in 2024, with purchases rising 20% compared to the previous year, according to Numerator. And industry observers point out the increased and widespread use of Asian flavors and spirits on many of the cocktail menus on 50 Best Bars lists.

The lychee martini is particularly favored by patrons at bars. Oscar Muñoz, who oversees food and beverages at POSI + IVO located in the Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico, acknowledges the significant influence the Lychee Martini has had in ushering these ingredients into prominence.

“The Lychee Martini was a turning point for modern cocktail scenes, bringing to Western tastes the subtle sweetness and distinct flavor of lychee,” he explains to Forbes, noting that its success also encouraged the exploration of other Asian ingredients among Western bartenders.

Originating in the early 1990s, the Lychee Martini is said to have first appeared either at Jean-Georges Vongerichten’s fusion restaurant Vong or at Decibel bar in the East Village. Whichever the source, the cocktail quickly became a hit and started featuring widely on menus across the country. It remains a top-selling item at another East Village bar and has been recently launched as a canned cocktail in ready-to-drink (RTD) format.

Though its trendiness may have diminished, the lychee martini has been crucial in bringing traditional Asian ingredients into the craft cocktail arena.

Liana Oster, bar director at NoMad London, points out that the accessibility of travel and the influence of Asian bars are significant factors in the increasing popularity of Asian-flavored cocktails. She remarks, “There is a bigger awareness of Asian bars—they are at the forefront now of some of the best bar programs in the world,” emphasizing how this visibility is spurring a surge in these unique cocktail flavors.

A yuzu Cocktail with shiso leaves.

Certain ingredients, such as yuzu, a Japanese citrus, have become particularly popular and are now commonly seen in craft cocktail menus.

“When you read words like yuzu, lychee or mangosteen, these are key words that entice cocktail enthusiasts,” mentions Mauro Villalobos, beverage director at Superfrico in Las Vegas. He notes, “These flavors have not only become commonplace in cocktail mixology but have also penetrated the market of commercial beverages, including energy drinks and sodas.”

With a rising interest in Asian-inspired cocktails, bars and restaurants are increasingly experimenting with unique flavors, integrating innovative ingredients like pandan and Sichuan peppercorn into their beverages. Bartenders are also utilizing modern techniques such as infusions to explore new possibilities with these ingredients.

“Ingredients such as yuzu, Thai basil, shochu, and shiso leaves are frequently being used in both traditional and completely novel cocktails,” Villalobos notes. “It’s clear that what was once considered unique and niche has become mainstream.”

Nevertheless, the adoption of these flavors involves complex challenges and opportunities, particularly in terms of authenticity and the procurement of ingredients.

“It’s crucial to navigate the balance between respecting traditional flavors and avoiding cultural appropriation,” Villalobos explains. “Bartenders need to be careful in their application and presentation of Asian ingredients, ensuring their cocktails are crafted with respect and a true understanding of the cultural heritage they represent.”

A shochu lemon highball with tonic water.

And depending on where you are in the world, Villalobos notes some can be limited to access, availability and freshness, which can cause sourcing challenges. Oster adds when choosing these ingredients, bartenders need to ask if the taste holds up to travel, and whether they’re the most sustainable products you could be using.

“When working with any new to you ingredient, but especially lesser known ones, a professional bartender needs to take a lot of factors into consideration,” says Jessica Kim, owner of Harumi Sushi in Phoenix. “There are factors on the creative side, like pairing the ingredient with other flavors to create a cocktail that isn’t too far outside the familiar for guests, but also behind the scenes elements like reliability in sourcing the ingredient, cost and consistency.”

Villalobos predicts that the trend toward low-alcohol and non-alcoholic beverages will further increase the role of Asian flavors.

“Ingredients like green tea, shiso and matcha can offer a refreshing alternative that still feels sophisticated and culturally inspired,” he notes, adding he is seeing a rise in the use of calamansi, a small citrus fruit, primarily used in Filipino cuisine, which is gaining popularity for its unique flavor—a mix of lime, orange and tangerine. “Its sharp yet sweet taste adds a zesty brightness to cocktails.”

Muñoz is similarly optimistic about the future. “We anticipate a continued rise in the use of Asian ingredients as consumers seek new and exciting flavors,” he says.

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