5 Asian Drinks No One Bothered to Explain Properly

I wanted to make sure these actually taste as good as they look.

Most of these recipes weren’t easy to find in one place, so I tested and put them together here—so you don’t have to figure it out yourself.
✨ Note

You can always adjust sweetness and intensity to your taste. These are balanced measurements—not too sweet, not bland.
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1. Butterfly Tea Lemonade (350 ml Glass)

Ingredients:
• 20 blue tea flowers
• 80 ml hot water
• Juice of 1 lemon
• 3 tbsp sugar
• 30 ml water
• Ice
• Lemon slice (garnish)

Color variations:
• Blue: 22 ml tea + 30 ml water + sugar
• Purple: 70 ml tea + 15–20 ml lemon juice
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2. Japanese Melon Cream Soda

Melon Syrup (2 servings):
• ½ cup sugar
• ½ cup water
• Melon essence (start small)
• 2 drops green food color
• 1 tiny drop yellow food color

To Serve:
• Ice
• Soda
• Vanilla ice cream
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3. Sikhye (Korean Sweet Rice Drink)

Fermentation:
• 500 ml lukewarm water
• 1/6 cup (8 tsp) diastatic barley malt
• ½ cup cooked rice
• 1500 ml room temperature water

Boiling:
• 6 tbsp sugar
• 4–5 slices ginger

Note: It becomes sweeter after chilling, adjust sugar accordingly.
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4. Black Sesame Mocha

Sesame Ganache (3 servings):
• 6 tbsp black sesame powder
• 8 tbsp brown sugar (adjust to taste)
• 40 g dark chocolate (finely chopped)
• 3 tbsp cocoa powder
• 3 pinches sea salt
• Water (as needed)

To Serve:
• 500–600 ml milk
• 180 ml espresso (or very strong coffee)
• Ice
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5. Sirap Bandung

Sirap (200–220 ml):
• ¾ cup water
• 1 cup sugar
• 1 tsp rose essence
• 2–3 drops red food color
• Optional: pinch of citric acid
Serving (1800 ml):
• 150–180 ml sirap
• 1000 ml cold water
• 4 cups ice
• 240 ml evaporated milk
• 4 tbsp condensed milk
• Pinch of salt

Stir once gently.

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