Gin features prominently in the bar scene across Hanoi and greater Vietnam. Neighborhood cocktail bar Not offers a number of creative libations like the Mut, served over a coconut-glazed block of ice and topped with o mai (sugared, dehydrated fruit).

Stop 2: Not Cocktail Bar

Savory, sour, spicy but never too sweet

Like coffee (more on that later), gin found its way into Vietnam via French imperialism. And while it’s not consumed as frequently as the former (in truth, coffee may beat out water on that front), it does appear to be the country’s preferred spirit, featuring prominently on many a cocktail menu. Domestic distilleries have also started popping up.

Intimate and tourist-free, Not Cocktail Bar showcases the city’s fledging craft scene; the bartender says similar concepts are far more prevalent in Saigon, but Not and its peers are gaining traction in Hanoi thanks to bespoke libations that explore the nuances of mixology. In Vietnamese, “ngot” means sweet; by removing the “g,” the bar leans into the English definition of “not,” thus declaring its aversion to overly saccharine drinks. The bartender explains that the rest of the menu is similarly sprinkled with puns and word play, but some Vietnamese fluency is needed to appreciate them.

Not is a veritable playground for cocktail experimentation; a mini fridge behind the bar is filled with made-in-house infusions, including several floral varieties such as Adenosma glutinosum—a Chinese medicinal herb with a violet hue—and sweet osmanthus, which is golden orange in both color and its citrus flavor. The team is even fine-tuning a Bloody Mary spirit that hits all the savory tomato, peppercorn and herbaceous notes, no mix-ins required.

One of the more popular picks, the Mut, showcases Not’s commitment to fresh ingredients, layered flavors and unexpected elements. Featuring gin, clove, kumquat, vanilla and “a taste of spring,” the drink is served on the rocks—specifically, one large ice cube that’s been half-dipped in coconut oil. Its clean, strong character makes the Mut perfect for slow sipping, and along the way, the coconut oil melts a bit, bringing forth another flavor and a luscious mouthfeel. It’s topped with a single o mai—a sugared, dehydrated fruit associated with the lunar new year—for an added pop.

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