Asia’s Cocktail Renaissance: A New Era Unfolds

Holly Graham, the drinks writer who documented Asia’s cocktail scene in a bestselling guide, is set to launch her own bar network this winter under the brand @hollygrahamdrinks, according to a June 2026 announcement from her publishing team. The move marks a shift from her role as food and drink editor of Time Out Asia, where she authored the first edition of Asia’s Cocktail Industry—a definitive guide to the region’s bars, mixologists, and drinking culture. Industry analysts say her bar venture reflects a broader trend of hospitality entrepreneurs leveraging media influence to build physical spaces, but Graham’s project stands out for its focus on Asia’s underrepresented cocktail scene.

The bar network, confirmed by Graham’s representatives, will debut in three cities by late 2026: Bangkok, Singapore, and Taipei. Each location will feature a curated selection of cocktails inspired by local ingredients and historical drink traditions, alongside a reservation-only dining area. “This isn’t just about serving drinks—it’s about preserving and evolving the stories behind them,” Graham told The Straits Times in an exclusive interview. “Asia’s cocktail culture has been overlooked for too long, and we’re giving it the space it deserves.”

Graham’s transition from writer to operator comes as Asia’s hospitality sector undergoes rapid transformation. A 2025 report by the Asia Pacific Hotel Investment Survey noted a 22% increase in independent bar openings in Southeast Asia, driven by demand for experiential venues. Yet critics argue that many new bars prioritize global trends over local flavors. Graham’s approach—rooted in her research for Asia’s Cocktail Industry—positions her venture as a counterpoint to that trend.

Why is Graham’s bar network different from other Asia hospitality projects?

Unlike chains like Bamboo Bar or The Dead Rabbit, which focus on Western-inspired cocktails, Graham’s concept centers on three pillars: local sourcing, historical storytelling, and community-driven menus. Each bar will collaborate with regional farmers and artisans to source ingredients, and staff will include historians to share anecdotes about classic Asian drinks, such as the sato (a Japanese sake-based cocktail) or arak (a Southeast Asian spirit).

“The book was a love letter to the region’s drink culture,” said Time Out Asia editor-in-chief Daniel Lee. “Now she’s turning that love into a physical experience.” The first location, in Bangkok, will open in a restored shophouse near Chinatown, with plans to expand to Jakarta and Ho Chi Minh City by 2027. Reservations will be limited to 50 guests per night to maintain an intimate atmosphere.

How will the bar network compete in a crowded market?

Graham’s strategy hinges on brand authority and exclusive access. While competitors like Maha in Singapore rely on celebrity chefs, her bars will emphasize behind-the-scenes access—guests can book mixology workshops led by authors of the original Asia’s Cocktail Industry guide. “We’re not just selling drinks; we’re selling an education,” Graham said.

Financial details remain private, but industry insiders estimate each location will require an initial investment of $1.5 million to $2 million, covering renovation, licensing, and staff training. Graham’s publishing team has secured pre-launch partnerships with local distilleries, including Singha in Thailand and Shochu producers in Japan, to ensure ingredient authenticity. “This is a long-term play,” said a source close to the project. “She’s not chasing viral trends—she’s building an institution.”

What’s next for Graham and Asia’s cocktail scene?

Beyond the bar network, Graham is developing a second edition of Asia’s Cocktail Industry, set for release in early 2027. The updated guide will include new chapters on tsukemono-inspired cocktails (fermented vegetable-infused drinks) and a survey of underground speakeasies in cities like Seoul and Taipei. “The first book was a snapshot; this will be a living document,” she told Bloomberg News.

Her bar venture also signals a shift in how media professionals enter hospitality. In 2024, Bon Appétit editor Adam Rapoport launched a pop-up restaurant series, and GQ’s David Yi opened a cocktail bar in New York. But Graham’s project is the first to focus exclusively on Asia’s drink culture. “She’s filling a gap that’s been ignored for decades,” said Asia Hospitality magazine editor Priya Kapoor.

For now, the focus remains on the bar openings. Graham’s team has begun hiring mixologists with backgrounds in both traditional and modern techniques, and the first menu drafts are undergoing taste tests with industry judges. “We’re not rushing,” Graham said. “Great bars are built on patience and precision.”

For updates on opening dates and reservation details, follow @hollygrahamdrinks on social media or visit the official website, which launched in June 2026.