Asia's Best Bars 2018

Ross WS: No prizes for guessing the signature drink here. Head bartender Philip Bischoff mixes a magnificent Manhattan using Michter's US1 Straight Rye whisky, but there are plenty inspired by American history

Ross WS: Witness the signature Spring Awakening, inspired by Taiwan's micro-seasons, with Japanese gin, Cointreau, bergamot and Yakult. Other highlights include the 1795 Old Fashioned and Ruby Black.

Ross WS: The second floor is worth the wait, more refined with rarefied spirits and Japanese-style attention to detail. Don't miss the Speak Low – Bacardi Superior, Bacardi 8, Pedro Ximenez sherry and matcha.

Ross WS: > 250 Champagnes and 1,000 gins. Cocktails inspired by the 30s. Try Café Royal Special (dry & sloe gin, pineapple, vermouth and champagne) or the Atlas Martini (orange bitters and Champagne vinegar)

Ross WS: The elegant bar pays homage to Ernest Hemingway’s Pulitzer Prize-winning 1952 novel with a menu of nine experimental cocktails inspired by the writer’s favourite ingredients and combinations,

Ross WS: Ueno's Bellinis, Singapore Slings, Martinis and his signature White Lady remain a benchmark, while classics such as Ceremony – J's whisky, green tea, and matcha – and Bamboo are as popular as ever.

Ross WS: Joe Schofield (formerly of The Savoy) now at the helm, with each signature represented by a scented gummy bear. Including Baby, Happiness and Lust – but don't forget to try the classic Sonic Negroni.

Ross WS: Native takes its inspiration from the regional landscape serving cocktails with foraged ingredients. Try Antz, a mix of Thai rum, sugarcane, tapioca and soursop topped with ants on a frozen basil leaf

Ross WS: The Mandarin Oriental hotel's bar has been a sanctuary for music lovers ever since it opened in 1953, jazz is still prominent.. Try Riffin' The Scotch – Johnny Walker Gold, mushroom, pear and agave

Ross WS: Come for great service and classics. Try The Smoke Cloud bourbon, port, raspberry, grapefruit and egg white, finished with a puff of smoke. Live jazz in the evenings adds to the sophisticated vibe.

Ross WS: Try the Bitter Bitch, which lives up to its name thanks to liberal doses of Aperol and Angostura bitters, or the Anchorman (bourbon, Campari, amaro, hazelnut, almond, chocolate and angostura bitters).

Ross WS: Under 'co-bar captains' Charmaine Thio and Lukas Kaufmann, the drinks list changes frequently, but recent highlights include the 6 Foot 7 Foot – rum, cognac, rye, absinthe and torched bananas.

Ross WS: Set up by a collective of Thailand's leading bartenders, Backstage has a relaxed, light-hearted vibe, but takes its mixology seriously with clever creations, such as the C&Y

Ross WS: Try Take a Break (hoji-cha whiskey, hinoki syrup, lavender bitters, citrus, egg white) and the Godfather III. A 'secret' bar called Tipsy, hidden somewhere in the building, is also rumoured.

Ross WS: Quinary is a numeral system with 5 as its base, the philosophy of stimulating all 5 senses. Signature: Earl Grey Caviar Martini or the Lavender Meringue Pie with marshmallow foam, limoncello and gin.

Ross WS: Absinthe features with Traditional sugar cube drips, and the 'green fairy' in cocktails such as a 'frappe'. If aniseed is not your thing try the Mezcal based mule variation "Dark Side of the Moon".

Ross WS: Hidden behind a bookshelf that slides to one side when you pull the right tome. Signatures include the Chamber Mule made with fresh lime and ginger, a favourite with the media and celebrity regulars.

Ross WS: Try the Umami Martini – Ketel 1 distilled with green tea, vermouth and plankton tinctures. Also houses forty varieties of sake, a range of Japanese whisky and live DJs provide further reasons to visit

Ross WS: Try Cabbage, a clever concoction using sous vide natural wine from fermented red cabbage with apple and rose. Or try the 'omakase' flight of cocktails, which are chosen for you by the bartender.

Ross WS: Clad in a white jacket, Kayama can often be found grinding roots, herbs and spices grown on his family's own plot of land. The bar is well-known for making its own version of Campari.

Ross WS: Head bartender Lorenzo Antinori's signature, the Boracay Old Fashioned, is not to be missed (coconut aged bourbon, almond liqueur and aromatic bitters). Also try the flight of Manhattans.

Ross WS: Its 2018 menu is divided into the 'Classics' (Gibson Whiskey Sour, Old Fashioned); 'Southeast Asia' (Mango PX, Urban Farmer); Japan-inspired (Sake-tini, Bamboo and Rice) and 'Non Alcoholic'

Ross WS: A slice of the Big Apple in the heart of Singapore. Guests are greeted by a fortune-teller, and the signature Manhattan (more vermouth than whisky and orange curacao) is present and correct.

Ross WS: Pick from the restaurant's 2,000-bottle cellar. Customers can also opt for classic Martinis and Negronis, which are popular during the Milan-style aperitivo period, when Italian snacks are served too

Ross WS: Third-wave coffee by day and kick-ass cocktails by night is a winning combination, judging by the popularity of this cool bar. Try the signatures #StillHurting, Under Pressure and Kiban Sour.

Ross WS: No rabbit hole but it's hard to find, tucked down a staircase in the back of a florist. Try Hippity Hoppity – Absolut Elyx vodka, elderflower and aloe vera, presented in a rabbit-shaped tiki-mug.

Ross WS: Vesper has evolved since opening in 2014 with barrel-aged interpretations of classics, plus mixes inspired by modern art - Flower Carrier – Bacardi Carta Blanca, gin, Chardonnay, osmanthus and lemon.

Ross WS: Avant-garde with old fashioned hospitality. Signatures change regularly but could include Miso Caliente (Scotch, miso syrup) or Murder in the Vines (bourbon, citrus, rosemary, Ruby Port, raisin syrup)

Ross WS: Dark and broody, spread over three floors of a rickety 1960s corner townhouse, Smalls is the place to enjoy some of the best absinthe in Bangkok Don’t miss the Fontaine Louche Bloom.

Ross WS: "A modern take on a vintage dive bar" - Try the D.F. Highball – tequila and mezcal with cumin and cocoa syrup – or Little White Lies, with gin, bruto americano, cocchi americano and citrus fruits. Read more.

Ross WS: Rock dive bar with quality. Try Hobnail (scotch, ginger, Averna, orange oil) or much newer Dope Slap (Pisco, Laphroaig, banana, orange bitters, lemon), don't miss the midnight special!

Ross WS: Deep, brown leather armchairs, refreshing hot towels and tea begin the experience, followed by bespoke cocktails made with great ceremony. A range of sherries, Calvados, Armagnacs and vintage rums.

Ross WS: Menu is inspired by Singapore's 1st British resident William Farquhar's natural history drawings and is split into sections from Herb, Spice, Clove and Fruit. Try the Bayside or Call Me Old Fashioned

Ross WS: Modern minimalism is elevated to an art form at this Tokyo joint with no cocktail menu, music or even shelves. A bespoke seasonal omakase menu is prepared by the single employee Yamamoto-san.

Ross WS: Set in a preserved historic home in the maze of alleys near Grand Matsu Temple. Choose from a vast array of bottles and get something mixed. Barbecue can be ordered to the bar from a nearby food stall

Ross WS: Head to the main Potato Head bar, for classic and new wave drinks with exotic ingredients. Try the Kookaburra - a lemongrass gin-based creation topped with passionfruit and vanilla foam

Ross WS: Pick a seasonal fruit from the bar and husband-and-wife team Takuo and Sumire Miyanohara will create a cocktail just for you. Expect modern mixology, combined with old school technique.

Ross WS: The selection of rums is wide here – there are over 100, from around the world. Don’t miss the rum flights or head bartender Joshua Ivanovic’s signatures, like 'The Best Drink in The World'

Ross WS: Parisian-style, old-fashioned appeal, refined food and elegant cocktails. Unmissable options include the Cuban Old Fashioned (smoked with a cigar) and the Poprock Martini.

Ross WS: Mixology Salon’s specialty are its unique ‘teatails’ combinations of Japanese green tea leaves with high-quality spirits. Choose between the cocktail courses or classics such as the Oolong tea Martini

Ross WS: Enjoy pork ribs during sunlight to to an Old Fashioned Tea after sundown. Large list of single malts, signature drink is Public Enemy No.1 (bourbon, cynar, cherry liqueur and absinthe)

Ross WS: Liquid nitrogen and smoke guns are nowhere to be seen at this charming bar, which goes about its business in a refreshingly old-school way. Come for classics like a Ramos Gin Fizz or a killer Martini

Ross WS: This bar has helped train some of Japan's best bartenders. Bar staff use the infinity shake – a figure-of-eight movement which creates fine bubbles to lighten the alcohol. Signature Kishi's Sidecar

Ross WS: Don't be put off by the dodgy name – Teens of Thailand might be where all the cool kids drink, but they are all above the legal drinking age. Set up as an antidote to Prohibition-style speakeasies.

Ross WS: Under the radar until Kaneko was named best bartender in the world in 2015. Menuless bar, mixing a drink to taste, from yuzu gin and tonic to Old Fashioneds made with Ron Zacapa.

Ross WS: The name pays homage to The Savoy’s most famous female bartender, Ada ‘Coley’ Coleman, who left her mark in the early 1900s with the Hanky Panky. Needless to say that’s a classic at the bar.

Ross WS: Don't be deceived by the name – nothing is kept the same for long at this basement bar, which introduces new cocktail menus and guest bartenders on a regular basis. A signature is the K.Blast.

Ross WS: Glitzy and a gin lovers dream. Let the trolley come to your table and pick your own gin, the best tonic to complement it and even the flowers, fruits and spices to go into your glass.

Ross WS: First impressions will trick you at this Bangkok joint if it looks eerie and abandoned from the outside and no frill minimalism inside but the drinks are what really does the talking here. Try "Chai"

Ross WS: >150 spirits aged in different types of wooden cask to give unique layers of flavour. You can try them individually in a tasting flight or as the base of refined cocktails like the "Old Fashioned Way"