Highly applauded restaurant 100 Mahaseth extends its nose-to-tail concept to its cocktail bar — various parts of a fruit or a chosen ingredient are used to inject a distinctive flavor to a set of very inventive cocktails. Coconut — which mixes spirits with turmeric, roasted coconut, coconut water, and coconut husk smoke — and Pomelo — a blend of rum, wine, pomelo juice, and pomelo leaves tea that’s garnished with a pomelo cracker — may seem normal. But tipples like Cow, with brandy, red wine, beef fat, brown butter, clarified milk, and blue cheese air, may have you reconsidering. Trust the bar’s audacity, however, not to mention that of drinking experts around the region, who voted it as the 22nd best bar in Asia.