A bartender preparing a drink at Barc, a bar that won Asia's 50 Best Bars' Michter's Art of Hospitality Award. — Photos: PRAKASH MATHEMA/AFP
On a lively weekend, a bartender in Nepal's capital Kathmandu balances carefully a slice of titaura, a local tangy and spicy hog plum treat, on top of a martini glass.
The drink is an example of how a new wave of cocktail bars is combining age-old techniques with local traditions to craft uniquely Nepali drinks to make a global mark.
