Category: cocktail recipe




– 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

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.

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 !

LOVE POTION: INGREDIENTS:2 pineapples, peel…



2 pineapples, peeled and cubed
1 kg sliced strawberries
2 bottles (750 ml each)  vodka
88 ml of love potion infusion
Mango pulp
Lemon slice


To make the love potion infusion: Layer fruit in a glass infusion jar. Add vodka. Save liquor bottles. Let rest for 7 days at room temperature. Using a sieve and funnel, strain liquid back into original bottles. Store in the refrigerator.

To make cocktail: Add infusion into mixing glass. Shake well with ice. Strain into a martini glass. Garnish with a lemon slice. Serve Love Potion Cocktail chill.

Trader Vic’s Mai Tai ! Original recip…

Trader Vic’s Mai Tai !

Original recipe from 1944


  • 1 oz amber Martinique rum
  • 1 oz dark Jamaican rum
  • 1 oz fresh lime juice
  • ½ oz orgeat syrup (or use 1 drop pure almond extract)
  • ½ oz of Cointreau
  • floater of Dark Rum (optional but we recommend)
  • mint (optional garnish)
  • lime (optional garnish)


  1. Add all ingredients to a cocktail shaker, except the garnish.
  2. Shake and strain into a rocks glass filled with crushed ice.
  3. Garnish with fresh mint and a lime.
  4. You can also float some dark rum on top of the cocktail.

Huat Ah! Punch

Huat Ah! Punch

Ingredients –

  • 1000ml Cold Brewed Pu’er Tea
  • 200ml Lemon Juice
  • 250gm Light Brown Sugar
  • 700ml Grant’s 8 Year Old
  • 700ml Sailor Jerry Spiced Rum
  • 2 Bottles of Champagne

Instructions –
Brew tea overnight in cold water. Add lemon, sugar and tea to a punch bowl, stir to dissolve sugar. Add the Grant’s 8 year old and Sailor Jerry, refrigerate to keep cold. When ready to serve add large block of ice to prevent dilution and top with champagne. Serve with citrus zests and star anise.

Zombie Panda ! by Micah Melton, The Aviary NYC…

Zombie Panda ! 

by Micah Melton, The Aviary NYC, New York


Serving: 1

  • 1 ounce lychee syrup (see Editor’s Note)
  • ¾ ounce lemon juice
  • 2 ounces pisco,
  • 6 to 8 ounces raspberry marbles (see Editor’s Note)


  1. Combine all ingredients, except the raspberry marbles, in a mixing tin and shake with ice.
  2. Strain through a chinois into a iSi siphon.
  3. Fill a 6- to 8-ounce rocks glass with the raspberry marbles.
  4. Top with the carbonated mixture from the iSi siphon.


Lychee Syrup:
350g lychee purée
250g sugar

Combine the purée and sugar in medium bowl. Whisk until sugar is completely dissolved. Strain through chinois and transfer to glass bottle. Reserve in refrigerator.

Raspberry Marbles:
129 g St. George Raspberry Liqueur
102g simple syrup (1:1, sugar:water)
4g citric acid
515g water

Combine all ingredients, whisking to dissolve the acid. Chill the mixture in the refrigerator. Using a syringe, pipe the mixture into a 5/8-inch spherical mold and freeze overnight before using.