Asia's Best Bars 2017

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: 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: A move to larger premises has not dampened Hidetsugu Ueno fire with the same inspired approach to cocktails, plus a 200-strong whisky list. Bellins, Singapore Slings and Martinis are a benchmark.

Ross WS: Expect top cocktails from the creative mind of Michael Callahan. The list changes, but recent highlights include Planter's Punch – rum, hibiscus grenadine, Darjeeling tea, citrus and bitters.

Ross WS: Witness Aki Wang's signature Mar-Tea-Ni, which incorporates vermouth infused with Taiwanese oolong tea, and mandarin orange peel. While the modern European food menu is another reason to visit.

Ross WS: Try Fallen Fruit, a clever concoction using sous vide natural wines, served in a ceramic pear and sipped through a hollowed vanilla bean or try 'omakase' flight of cocktails, which are chosen for you

Ross WS: Quinary is a numeral system with 5 as its base, the philosophy of stimulating all 5 senses. Signature: Earl Grey Caviar Martini - Cointreau, vodka, elderflower syrup with Earl Grey caviar and 'air'.

Ross WS: A hidden bar that channels the gentleman's clubs of Victorian England. Try the Bitter Bitch, which lives up to its name thanks to liberal doses of Aperol and Angostura bitters.

Ross WS: Avant-garde with old fashioned hospitality. Signatures change regularly, but could include Banana Alexander (rum, cream, banana liqueur) or Waltzing Matilda (gin, passionfruit syrup, sparking wine)

Ross WS: A must-visit for the world's best bartenders, who stop on their travels at the marble bar to sip on expertly made gimlets, negronis and hurricanes. Live jazz in the evenings adds to the vibe.

Ross WS: Joe Schofield (formerly of the Savoy) at the helm, the bar has a scent-inspired menu. Try the Campfire, designed to evoke childhood memories with marshmallow milk, burnt syrup, edible ash and gin.

Ross WS: > 250 Champagnes and 1,000 gins with the latter used in cocktails inspired by the roaring 30s. Try the Cecil Beaton, made with rare Australian spiced dry gin, hibiscus water, Earl Grey tea and milk.

Ross WS: Sanctuary for jazz-lovers since it opened in 1953. Try Thaijito or music-inspired Cheek to Cheek – a punch-style paean to Ella Fitzgerald made with tequila, cinnamon, kombucha, falernum and calamansi.

Ross WS: Signatures include the Sling it Black, made with charcoal- and jasmine-infused vodka, and even the much-loved Gibson has been given a tweak with sake vermouth and pickled ginger.

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: Volume is cranked up to 11 at this rock dive bar. Try Hobnail (scotch, ginger, Averna, orange oil) or meth blue gin-based Heisenberg. If that doesn't get you in the party mood the jello shots will.

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: Fun cocktail bar hidden behind stage curtains is styled as a glitzy dressing room. Try Earthbeet (beetroot-infused tequila, artichoke liqueur and mezcal garnished with beetroot and charred liquorice)

Ross WS: Try the Godfather III (Laphroaig, apricot brandy, candied prosciutto) or Bourbon Cappuccino. A 'secret' bar called Tipsy, hidden somewhere in the building. Who knew sobriety could be so much fun?

Ross WS: Original regionally-sourced drinks with ingredients from jasmine blossom to turmeric leaves. Try Antz – a mix of Thai rum, aged sugarcane, tapioca and soursop topped with ants on a frozen basil leaf.

Ross WS: Smoke guns are nowhere to be seen at this charming bar. Classic and vintage cocktails from a killer Martini and soothing Moscow Mule to a Ramos Gin Fizz that would get nods of approval in New Orleans.

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: Third-wave coffee by day and kick-ass cocktails by night. An addition puts bright café at the front, but the back remains intimate and cosy – a clever trick with the spartan concrete and wood design.

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: 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: 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: This glamorous gold and marble hotel bar traces Baker's life with adventurous drinks ranging from a flight of three different Manhattans to a spicy blend of bourbon, Armagnac and tea, served hot.

Ross WS: Absinthe bar with sugar cube drips as well as the cocktails such as a 'frappe' with lime, if psychedelic aniseed-flavoured spirits are not your thing try Get Behind the Mule.

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: Nutmeg & Clove takes inspiration from its surroundings with cocktails that reflect the changing face of Singapore down the centuries. Try Tsukiji Fizz (Ramos Gin Fizz with squid ink cream).

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: 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: “A modern take on a vintage dive bar” is how this sleek Beijing bar likes to describe itself. Signatures include the New Fashioned – walnut-infused rum with cacao bitters – or Black Forest Martini.

Ross WS: If you're lucky snag a seat at the bar and sign up for the 'cocktail journey' with its own passport book and deck of information cards, covering 52 iconic cocktails from martini to corpse reviver

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"

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: Vertigo sufferers beware. Aer is open to the elements covering the entire roof space. Stunning views of the city, especially around sunset when exotic cocktails, come into their own. Try: Mumbai Kiss

Ross WS: It's a paradise for pirates at this fun watering hole thanks to a huge range of rums, which takes in more than 100 varieties including an exclusive single cask from Caroni Distillery.

Ross WS: Japanese master Ueno of Tokyo's High Five is a consultant to this bar, visiting regularly and blending Japanese precision and Nick Wu's Taiwanese flair in drinks such as the Dong Gua Mojito

Ross WS: James Bond would approve of this suave Bangkok destination, its name from the secret agent's favourite martini. Try Trumpet Flower – rice berry-infused Ketel One, honey, jasmine syrup and egg white.

Ross WS: Bartenders lead in making drinks (omakase means 'leave it to you' dining). Signatures include Whisky Cobbler with a pineapple twist and Monk's Refresher (Tom Collins like made with sour plum soda).

Ross WS: Stiff upper lips. This intimate panelled bar specialises in British food and drink, to single malts and draft beer served in silver tankards. Find Mint Juleps & Rob Roys. The dress policy is strict.

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: There's a refreshing lack of pretence about this smart bar in Seoul’s otherwise raucous student area around Hongik University. Smart deign with a focus on the drinks. Try the rose apple Mojito.

Ross WS: Hidden in the controversially named burger bar Lazy Bastard. Go down and try the signature Jupiter Street – Glenmorangie single malt with lime, prosecco syrup and ginger beer, served in a beer bottle.

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: 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.

Ross WS: Regardless of your ailment, the cure is almost always gin. Gin and tonics, each with a unique garnish, are the backbone of the drinks list, while cheese and charcuterie boards provide sustenance.

Ross WS: 'Drink like a champ' reads the neon sign that leads drinkers to this fun bar, encouragement is not needed. Try drinks with names like the Lonely Coconut Sat on the Beach Watching Volleyball.

Ross WS: Harnessing native ingredients in highly imaginative cocktails. Try Jack and Gin a spicy mix of jackfruit-infused Tanqueray, vermouth and fresh jackfruit and the Ashes made with blow-torched fruit.