ALL SHOOK UP

Xu Impossibly chilled and hip, restaurant-bar-lounge Xu is known for its exotic twists on both cuisine and cocktails. A Gourmand Martini features blue cheese- or goat’s cheese-stuff ed olives, the Kumquatto is concocted with local kumquat fruits, vodka and limes, while Mojito Ginger features fresh ginger for a zingy kick. 71-75 Hai Ba Trung St; tel: +84 (8) 3824 8468, xusaigon.com

in Shanghai, but many followed afterwards; the same will happen in Saigon.

What’s your cocktail style?Cocktails in Vietnam are generally sweet and fruit-based. I like using rum and creating more sour fl avours. My style is high quality, classic cocktails, sometimes with a unique twist (like the 1914 Moscow Mule, updated with a long cucumber slice). I often tailor-make cocktails to suit individual tastes. I keep it simple and sophisticated — it’s more important what’s inside the glass, rather than fancy embellishments. What’s your signature cocktail? The Yuzu Lemonade — Japanese yuzu juice, gin, Campari, sugar and ginger ale.

Cepage, Lancaster Building, 22 Le Thanh Ton St, tel: +84 3823 8733

Jetstar Asia fl ies direct to Ho Chi Minh City from Singapore daily, book on Jetstar.com

Creative cocktails are increasingly de rigueur in Ho Chi Minh City. Here are four of the best places to try themWORDS SAMANTHA COOMBER

Saigon Sips.

Q BarAlthough several other Saigon bars serve passion fruit martinis and lychee martinis, it is eternally hip and celebrity magnet Q Bar that specialises in these sublime concoctions. A “Signature Reserve” range also features a refreshing Caiberrinha (Bacardi, fresh berries, lime and soda). 7 Lam Son Sq; tel: +84 (8) 3823 3479, qbarsaigon.com

2 Lam SonPark Hyatt’s new bar is already a favourite with the in-crowd. Sleek, contemporary interiors blend with traditional Vietnamese touches, which are also refl ected on the cocktail menu. Signature drinks like a lemongrass martini feature local fl avours and fresh ingredients. Park Hyatt Saigon, 101 Hai Ba Trung St, tel: +84 (8) 3824 1234, saigon.park.hyatt.com

Armed with Shanghai’s “Best Mixologist

2008” from the Food & Drink Awards, Austrian Markus Bernthaler recently moved to Saigon. Currently the sole bona fi de foreign mixologist in town, Markus reigns supreme at über-sophisticated Cepage wine bar and restaurant.

How is Saigon’s cocktail scene developing? Although improving, it’s a challenge for mixologists here as we have to adapt and it’s sometimes diffi cult to fi nd the perfect ingredients and certain spirits. Also, Vietnamese bartenders are still learning Western tastes. I was one of the fi rst foreign mixologists

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