Vietnam in the glass

Market Bar is known for its fish bowls, but the cocktail list has a second story running through it: seven drinks built on Vietnamese spirits, fruit and spice.

Mountain Apricot starts from Sapa apricot wine, shaken with vodka, lime and egg white. Chuối Núi takes banana-infused rice wine and Sampan Monsoon, a rum made here in Hội An. Mận Máu is built on Rượu Mầm Mận Máu, a blood plum liquor, with rum, lychee and lime.

Ode to the Hội An Chili burns slowly: charred local chili, orange and Licor 43 on a rim of muối tôm, the Vietnamese shrimp salt. Chanh Leo Đà Lạt pairs Vietnamese passion fruit liqueur with tequila, hibiscus and basil under a float of prosecco. Dawn in Saigon is gin infused with rooibos, with Lillet and a blush of beetroot, and the Basil, Mint & Kumquat Gimlet finishes on a rim of lemon-infused fleur de sel.

They run from 130,000 ₫ to 250,000 ₫, before VAT, and five of the seven come at happy-hour prices from four to six, every day.