Southeast Asia is the focus of a range of new cocktail offerings from the Hilton Group. Crafted by the hospitality chain’s mixologists, each concoction is designed to pay homage to several destinations in the region.
Launched in conjunction with the festive season, the cocktails utilise Bacardi spirits as its base. However, each cocktail also shares a similar trait and that is, each is made with distinctive ingredients from Southeast Asia.
This festive season, Hilton is reimagining the flavours 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. The five cocktails not only serve to celebrate the region’s flavours but they are also crafted to bring the character and vibrancy of each locale to life with every sip.
Destination Flavours
“At Hilton, we’re constantly inspired to uncover the stories behind our food and beverage experiences, explains Marvin Alballi, vice president, Food & Beverage, Asia Pacific, Hilton. “‘Sips of South East Asia’ is a tribute to the talent behind the bar and the rich culinary identities across the region.”
For Ramy Karim, Head of Marketing, Southeast Asia, Bacardi Limited, he opines that the collaboration with Hilton for this limited time cocktail menu allowed the group to showcase its spirit offerings in a way that celebrates Southeast Asia culture and exceptional craft.
This spirited collaboration with Bacardi, featuring four cocktails and one non-alcoholic blend, will be available at participating Hilton hotels from 15 December 2025 to 28 February 2026, for the festive season.
The cocktails include:
3-Leaf Spritzer
Crafted by Zana Möhlmann at Manhattan, Singapore
Bacardi’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 flavours of Singapore’s culinary heritage. This reinterpretation of the classic spritz envisions a tour through Singapore’s vibrant kitchen garden.
The Highland Bird
Crafted by Yong Kang at Aviary, Kuala Lumpur, Malaysia
Bacardi’s Dewar’s takes centre 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, Vietnam
Bacardi 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 flavour, while a hint of orgeat introduces a subtle nutty note. Each sip evokes the colour, flavour, and joy of Vietnam’s national treasure, the dragonfruit.
Beets by Patrón
Crafted by Stan Andruskevic at Colette, Bangkok, Thailand
Rooted 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, harmonisved 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 colourful culinary culture.
Mineheart
Crafted by Song Terbsiri at The Loft, Bangkok, Thailand
Zero-proof and full of flavour, 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, the mocktail captures the heart and soul of Thailand with every sip.
(Images: Hilton)
