Category: art




– 2 oz. El Silencio Espadin
– ¾ oz. Agave Nectar
– 1 Lime


Combine with ice.
Shake and strain.


Cuba Libre cocktail ! INGREDIENTS:½ …

Cuba Libre cocktail !


  • ½ Lime
  • 2 oz Quality Rum
  • 3-4 oz Coca-Cola
  • Squeeze lime juice into glass. Use a darker rum—a gold or an anejo—to further tamp down Coke’s sweetness. Always use freshly squeezed lime juice. Don’t expect the taste to be that good if you do use it. Having said that, if you have no choice try to use a little less rum so you don’t overpower the drink.Add peel and muddle for one minute.Remove peel.
  • Add ice, rum and Coke.
  • Stir to comvine.Garnish with a slice of lime.INGREDIENTS:

The Lambanog Mule at Oriole !Ingredients:Coc…

The Lambanog Mule at Oriole !


Coconut vodka 1.5 oz, London dry gin 2 oz, Yellow banana syrup 1 oz, Lemon juice 1 oz, Pineapple juice 2 oz, Ginger beer 1.5 oz, Green iced tea 1.15 oz, Pineapple 1 oz, Cranberry 0.15 oz, Physalis 0.15 oz, Mint 0.15 oz, Ground cinnamon 0.03 oz, Caster sugar 0.03 oz, Sesame 0.03 oz, Ice cubes 6 oz.

Gadgets: Highball glass 1 piece, Squeezer 1 piece, Jigger 1 piece, Bar spoon 1 piece, Drinking straws 2 pieces.

What to do:

Fill the highball glass to the top with ice cubesPour in 1 oz of lemon juice, 2 oz of pineapple juice, and 1 oz of yellow banana syrupAdd 1.15 oz of cold green tea, 1.5 oz of coconut vodka, and 2 oz of London dry ginFill to the top with ginger beer and carefully stir with a bar spoonGarnish with a mint spring, cinnamon-covered pineapple, sesame seed-covered physalis, and a cowberry covered in powdered sugar

Russel Wright, “cocktail Set, Model 326,” 

Russel Wright, “cocktail Set, Model 326,” 

Russel Wright Inc, USA, 1930,

Spun Aluminum, Cork, 6 dia × 11½ h in (15 × 29 cm)

Wright Auction House

Tess Bar & Kitchen’s Corpse Reviver #38

Tess Bar & Kitchen’s Corpse Reviver #38

By Boo Jing Heng

What you need:

20ml The Botanist Gin

20ml Cinzanno Bianco Infused with Foraged Roselle

20ml Cointreau

20ml Fresh Lemon Juice

Foraged Laksa Leaves

What to do:

Combine all ingredients. Shake and double strain into a coupe glass, then top it up with a lemon twist.

Cocktail photography by Marcel Baumgaertner

Cocktail photography by Marcel Baumgaertner

Verjuice, Lime and Bitters Mocktail !

Verjuice, Lime and Bitters Mocktail !

Verjuice Syrup 

1: Place 100 millilitres of Verjuice and 100 grams of sugar into a medium size pot and place over a high heat. Bring to the boil, then remove and cool. 

This syrup will last up to 3 months in the fridge.

2: Half fill 5 glasses with crushed ice.

3: Place 500 millilitres of Verjuice and the Verjuice syrup into a cocktail shaker and mix well.

4: Pour the mix over the crushed ice and squeeze 2 lime wedges into each glass.

5: Add bitters and top with soda water. Stir well and serve.




  • 3 oz coconut water
  • 4.5 oz champagne
  • Fruit, to serve


  1. Mix coconut water and champagne in a glass. 
  2. Serve with your favorite fruit and enjoy !

Karl Lagerfeld’s Glassware for Orrefo…

Karl Lagerfeld’s Glassware for Orrefors

Karl Lagerfeld’s stuffed Peppers and Tomatoe…

Karl Lagerfeld’s stuffed Peppers and Tomatoes !

From “The Karl Lagerfeld Diet” Book

4 carrots
½ celery
4 courgettes
20 button mushrooms
olive oil
2 slices sandwich bread
1 large chicken breast
2 slices Parma ham, finely cut
1 egg, beaten
1 clove garlic
2 large tomatoes, diced
2 tbs light cream
small peppers
small tomatoes

Chop the carrots, celery, courgettes and mushrooms into a brunoise (very small cubes of about 2 mm). Fry the vegetables in a little olive oil. Add salt and pepper.

In a blender, turn the bread into breadcrumbs, then grind the chicken breast and add to the vegetables with the Parma ham and the beaten egg.

Fry the garlic and diced tomatoes in olive oil, then add the cream.

Mix all the ingredients together and stuff the peppers and tomatoes. Bake for 30 minutes at 180°C.

And if you really want to do things the Lagerfeld way, have your personal chef prepare the dish for you !