Citrus Breeze

Gianluigi Bosco’s Citrus Breeze. Leila Kwok photo

This refreshing spritz recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel, uses a vermouth you can make yourself.

• 3 oz Citrus Wine (recipe below)
• 0.25 oz melissa and peppermint hydrosols (see note)
• 2 dashes citric acid, available at gourmet stores
• Soda water, to taste
• Orange zest and mint, for garnish

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The Drive

The Drive cocktail from Odd Society Spirits. RD Cane photo

Recipe from Odd Society Spirits.

• 1 oz Odd Society Prospector Rye Whisky
• 0.75 oz Odd Society Bittersweet Vermouth
• 0.25 oz Odd Society Crème de Cassis
• Garnish: orange twist, brandied cherry

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Kir Royale

The elegant but rebellious Kir Royale is an easy party staple. Dan Toulgoet photo

A Kir Royale made with non-Champagne sparkling wine is technically a “Kir Pétillant.” In either case, it’s a perfect drink for festive occasions.

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Coconut Milk Punch

Adam Domet’s Coconut Milk Punch. Chris Giannakos photo

The tropical vibes of this updated classic come from Adam Domet of Pourhouse.

• 1.5 oz coconut milk
• 1 oz Buffalo Trace Bourbon
• 1 oz Diplomatico Reserva Exclusiva Rum
• 2 tsp simple syrup (see note)
• 1 drop vanilla extract 

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Wonderlust

Wonderlust at YEW Seafood + Bar. Supplied photo

• 1.5 oz white rum (preferably Flor de Caña 4)
• 0.75 oz banana liqueur (preferably Giffard Banane du Brésil)
• 0.5 oz smoky scotch (preferably Ardbeg 10 year)
• 0.75 oz lemon juice
• 0.5 oz coconut syrup (see note)
• 0.5 oz aquafaba 

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Empress

Empress cocktail at Elisa Steakhouse. Leila Kwok photo

• 2 oz Mount Gay XO rum
0.75 oz lemon juice
• 0.75 oz turmeric honey
• 1 oz aquafaba
• 2 dashes Bittered Sling Arabica Coffee bitters

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