Bugs in drinks? Yes, it’s real—and it’s buzzing across Asia’s top bars. At Mumbai’s Seefah restaurant, the popular Antz cocktail is made with tequila, mezcal, and a crunchy topping of black ants from Thailand. While it may sound strange, the ants actually add a spicy and earthy flavor to the drink. For chef Seefah Ketchaiyo, it’s not just a cool idea—it’s a way to connect people to her Thai culture, where eating insects is normal.
Insects in Cocktails – A New Trend
All over Asia, bartenders are now using bugs like ants, grasshoppers, and worms in cocktails. It’s inspired by Mexican and South American traditions where insects are part of both food and drinks. In places like Japan, Hong Kong, Singapore, and Bangkok, mixologists are getting creative with drinks that include crickets, lemon ants, and even jellyfish!
In Tokyo, Bar BenFiddich uses bugs in traditional herbal drinks. At Hong Kong’s Coa bar, grasshoppers and chili are mixed into cocktails. Singapore’s Origin Bar and Mahaniyom in Bangkok are also adding insects for extra flavor and sustainability.
Why Bugs?
Eating bugs isn’t new. In many parts of Asia, it has been done for centuries. Insects are high in protein, good for the environment, and need less land and water than other animals. But many people still feel weird about eating bugs.
To help change that, bars like Fura in Singapore are introducing bugs in a subtle and tasty way. Their Mealworm Margarita and Jellyfish Martini use ingredients carefully to make sure the flavors shine, not the shock factor. The idea is to make people open to new experiences without being scared off.
More Than Just a Trend
Experts like Tansha Vohra believe this trend should respect the cultures where insect-eating has been practiced for generations. She encourages bartenders to learn from traditional communities, not just use bugs for fun or shock value.
This bug cocktail trend is still new, but it’s making bartending more sustainable, meaningful, and creative. So the next time you see a bug in your drink, maybe don’t be too quick to judge—it might just surprise you!
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