His drink, the Raspberry Calling, builds on his favorite cocktail, the London Calling, created in 2002 by Chris Jepson at Milk & Honey’s London location. Motsi’s complex version adds Bokbunja — a fruit wine made from Korean black raspberries. The recipe’s Bokbunja wine and Fino sherry finish dry, maintaining the much-needed balance of this highly modified gin sour.

Motsi, who was born in Zimbabwe and grew up in London, has the unique perspective of an outsider with an explorer’s knowledge of local ingredients and spirits. He visited Seoul often while he was head bartender at Equis, located inside the Four Seasons Beijing. “Once I was here, if I wanted to learn something, I could go and visit people making kimchi, meet people brewing makgeolli.” As for researching Korea’s many wines and spirits: “You get [to] drink a lot,” he says. “You get to know it by consuming so much of it.”

Charles H. is named for Charles H. Baker, an American travel writer who shared drinks with the greatest imbibers of his time, like William Faulkner, Errol Flynn, and Ernest Hemingway. “He was doing what [Anthony] Bourdain was doing. He wasn't a chef. He wasn't a bartender. He was first and foremost generally a journalist,” Motsi says. “He went and experienced places and wrote about them.” Motsi and his team try to fully embody that spirit. Their cocktail menu is inspired by Baker’s adventures and his delightfully witty rules for drinking: “A warm cocktail is like half-way objects in life — neither this nor that, and often a reflection on the judgment and discretion of those present.” The Raspberry Calling is neither this nor that — it’s both. And it bears the marks of its creator’s travels and the pioneers who walked in these places before him.