GRAND PALACE by Nara Thai Ingredients: 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. […]
GRAND PALACE by Nara Thai
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
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
Method: Shake everything well and pour into a hurricane glass. Yup, it’s that simple
TRAPPIST MONK by Woodside Inn
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
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.