GRAND PALACE by Nara Thai

 

• 8-10 chunks of lemongrass

 

• 4 slices of red Thai chillies

 

• 80 ml green apple juice

 

• 15 ml lime juice

 

• 20 ml sugar syrup

 

Method: Put all the ingredients together in a Pilsner glass, muddle the lemongrass and Thai chillies, mix everything together well and serve chilled. Yes, that easy.

CHA LA LAI by Yauatcha

Ingredients:

 

• 10-12 black grapes

 

• 30 ml Oolong tea

 

• 30 ml green apple liqueur

 

• 10 ml sugar syrup

 

• 45ml vodka

 

• 15ml sparkling wine

 

Method: Muddle most of the grapes and add all other ingredients barring the wine. Shake well with ice and strain into a glass of choice. Top up with the bubbly. Garnish with grapes to feel fancy.

TROPICAL ICED TEA by Ishaara

Ingredients

 

• 60ml white rum

 

• 90ml pineapple juice

 

• 60ml cold brew (macerate tea leaves in cold water and refrigerate for 8-10 hours)

 

• 15ml passion fruit syrup

 

• 15 ml cardamom syrup

 

Method: Shake everything well and pour into a hurricane glass. Yup, it’s that simple

TRAPPIST MONK by Woodside Inn

Ingredients:

 

• 30 ml dark rum

 

• 30 ml Jägermeister

 

• 15 ml honey and cinnamon syrup (add cinnamon powder to honey and strain it into a smooth syrup)

 

• 15 ml lime juice

 

Method: Shake all the ingredients with ice and pour into a coupe glass. Garnish with edible flowers. Or don’t. Tastes amazing either way.

THE CHINESE MULE by Hakkasan

Ingredients:

 

• 45 ml vodka

 

• 30 ml sake

 

• 15 ml ginger juice

 

• 25 ml lemon juice

 

• 20 gms fresh cilantro

 

• 30 ml cilantro syrup

 

• 100 ml ginger beer

 

Method: For cilantro syrup Heat sugar with water in a pan until sugar dissolves. Remove from heat and add chopped cilantro. Let it cool and strain. For cocktail Muddle cilantro and syrup in mixing glass. Add ice and remaining ingredients except ginger beer. Shake well and pour into a tall glass. Top it with ginger beer and stir.