This festive season, Hilton is reimagining the flavors of South East Asia with Sips of South East Asia, a limited-edition collection of five exquisitely crafted cocktails, each inspired by a distinct destination across the region.
Traversing Ho Chi Minh City, Kuala Lumpur, Bangkok, and Singapore, the collection draws upon South East Asia’s native ingredients, such as kaffir lime leaves, pandan, and dragonfruit, and pairs them with Bacardi spirits to create masterful cocktails that celebrate the region’s flavors. Under the artistry, craftsmanship and creativity of Hilton’s mixologists, the collection offers a sensory journey, bringing the character and vibrancy of each locale to life with every sip.
For instance, the 3-Leaf Spritzer by Zana Möhlmann at Singapore’s Manhattan Bar is a fresh take on the classic spritz, inspired by Singapore’s lush kitchen garden. Blending aromatic herbs commonly used in local cuisine, such as pandan, curry leaf, and laksa leaf, the cocktail marries the zesty brightness of a spritz with the bold and nutty flavors rooted in Singapore’s culinary heritage.
Crafted at Ho Chi Minh’s Song Bar by Nguyễn Đăng Khoa, the Bacchanal cocktail pays homage to Vietnam’s national treasure, the dragonfruit. Sourced locally from Bình Thuận, the iconic fruit is combined with silky egg white to bring out its refreshing sweetness, while a hint of orgeat, a sweet syrup made from almonds, sugar, and orange blossom, lends a delicate nuttiness.
This spirited collaboration with Bacardi, featuring four cocktails and one non-alcoholic blend, is now available at participating hotels through 28 February 2026.
3-Leaf Spritzer
Crafted by Zana Möhlmann at Manhattan, SingaporeBacardi’s Grey Goose is infused with the city’s signature aromatic herbs and leaves, such as pandan, kaffir lime leaf, curry leaf, and laksa leaf, to craft a zesty cocktail that marries the brightness of a spritz with the rich, layered flavors of Singapore’s culinary heritage. This reinterpretation of the classic spritz will take us on a journey through Singapore’s vibrant kitchen garden.
The Highland Bird
Crafted by Yong Kang at Aviary, Kuala Lumpur, MalaysiaBacardi’s Dewar’s takes center stage in this contemporary take on the Jungle Bird, a cocktail that first came to life in Malaysia in the 1970s. With bold bitterness tempered by fresh tropical pineapple and lime, this refined whisky-forward aperitivo preserves the warmth of Malaysian hospitality while celebrating depth, balance, and a true sense of place.
Bacchanal
Crafted by Nguyễn Đăng Khoa at Song Bar, Ho Chi Minh City, VietnamBacardi brings warmth and depth to the natural sweetness of the Bình Thuận dragonfruit. Silky egg white adds a creamy texture that lifts the fruit’s refreshing flavor, while a hint of orgeat introduces a subtle nutty note. Each sip evokes the color, flavor, and joy of Vietnam’s national treasure, the dragonfruit.
Beets by Patrón
Crafted by Stan Andruskevic at Colette, Bangkok, ThailandRooted in balance and vibrancy, Beets by Patrón reinterprets the iconic Tommy’s Margarita through a Thai lens. Earthy beetroot and crisp apple meet the natural sweetness of carrot and the warmth of ginger, harmonized by fresh lemon and a hint of saline. Elevated with hinoki bitters, this cocktail celebrates the purity of Bacardi’s Patrón Silver while echoing Thailand’s colorful culinary culture.
Mineheart
Crafted by Song Terbsiri at The Loft, Bangkok, ThailandZero-proof and full of flavor, this tropical ode to Thailand celebrates the humble Thai banana in an elegant concoction. Blended with bright tangerine and pineapple, a refreshing touch of lime, and topped with effervescent mulberry soda, this lovely cocktail captures the heart and soul of Thailand in every sip.
For more information about Hilton, please visit stories.hilton.com.