Sips of the Silk Road highlight legacy of traders

2 Persian Julab

Creator: Daniel An, Taste Buds, Shanghai

A throwback to the original Arabic julab that later got tweaked by Kentucky horse racing fans in the US. Musky and aromatic, An's cocktail is made with rum, rose syrup, lime juice, Aperol and sparkling purple rose powder, and it arrives in a sumptuous brass mug with a long braided handle. 88 yuan.

Silk Road fun fact: Traders blended or infused China's famed pu'er leaves with rose petals to create a fragrant and relaxing black tea.

2/F, 368 Wukang Lu, near Hunan Lu; 138-1802-1597.

3 Sunday Morning

Creator: Kelvin Wood, Lotus Lounge, Guangzhou

Pisco brandy, violet, thyme, apple and red chili come together in a global meld of flavors that mirrors the spirit of the Silk Road itself. 108 yuan

Silk Road fun fact: Apples first came to China from present-day Kazakhstan. Chili peppers came to India from the New World in the 15th century, and from there spread quickly across Asia.

107 No 7 Bldg Xingshen Road, Zhujian New Town, Tianhe district, Guangzhou; 131 4372 2245

4 Siam Laksa

Creator: Frankie Zou, Botany, Beijing

New on the bar's summer menu, this southern concoction delivers a touch of the tropics, with Diplomatico blanco rum, mushroom vermouth, coconut, chili spice, curry leaf and chia seeds.

Silk Road fun fact: Curry leaves are the source of confusion due to a general misunderstanding about the word "curry." In this case, the word comes from kadhi or kari, Indian names for the plant, and has no direct connection to yellow curry powder or to any particular style of curry dish. The leaves do give some Indian curries a distinctive lemony and faintly bitter flavor.

Apt 1209, Building 2, Yongli International Building, Chaoyang district, 010-6463-6091.