Shake it up during party season with these flirty, festive cocktail recipes, created exclusively for Hong Kong Tatler by some of the city’s most talented mixologists


Saving Leo

4- Artesian.jpg -

“It’s easy to drink, with floral notes and an aromatic finish from the sherry—perfect for a yuletide lunch.” – Rajendra “Rush” Limbu from Artesian at The Langham

Ingredients
45ml Snow Leopard vodka 
15ml spice-infused white vermouth         
15ml elderflower liqueur   
20ml lemon juice     
1 egg white
Dash of Tío Pepe sherry
Dash of cinnamon anise syrup
Dash of Bitter Truth aromatic bitters

Method

Mix all the ingredients in a shaker without ice. Dry-shake for 30 seconds to combine. Add ice cubes and shake again. Double-strain into coupe glass.

Watch our video of Rush demonstrating two more cocktails at Artesian


Manhattan Eiffel

1- Upper Modern Bistro.jpg -

“The drink is very light and refreshing, yet it boasts an indulgent sweetness in keeping with the season. It’s Christmas in a glass.” – Giancarlo Mancino from Upper Modern Bistro

Ingredients
300ml Mancino Rosso vermouth
300ml bourbon
100ml Nalewka cherry liqueur

Method

Mix the spirits and store in a plastic squeezer in the fridge for 12 hours, allowing the different flavours to combine. Strain into an Eiffel Tower glass bottle, or serve in a glass with ice block and orange twist garnish.


Snow to Toast

5- MO Bar.jpg -

“Sexy and shimmery, just like every Christmas party should be—it’s not too strong, so it’s easy to enjoy a few glasses over a long evening with friends.” – Jessica Ho from M Bar at the Mandarin Oriental

Ingredients
30ml Snow Leopard vodka
40ml Viniq Original liqueur
20ml cranberry juice
20ml ginger ale
2 dashes rhubarb bitters

Method

Muddle all the ingredients in a shaker. Add fresh ice and shake for 20 seconds. Strain and serve in a martini glass. Place two slices of green apple (cut in the shape of a snowflake) into the glass. Garnish the glass rim with another two apple snowflakes.


Snow Drift

2- Cafe Gray Deluxe.jpg -

“The drink takes inspiration from the heart of Christmas—the act of giving. Warmth is ensured with single-malt whisky, fragrant star anise and torched cinnamon. Enjoy as a sweet treat after dinner.” – Ronald Kumar Sahni from Café Gray Deluxe at The Upper House

Ingredients
30ml The Macallan 12-Year
15ml Drambuie
20ml grapefruit juice
15ml ginger syrup
1 torched whole star anise
1 torched cinnamon stick

Method

Add all ingredients in a shaker with no ice. Shake well for 30 seconds until frothy. Add ice in shaker to chill the drink. Strain and garnish with the torched cinnamon stick, as well as a gingerbread man on the side.


Pirata Vermouth Mulled Wine

3- Pirata.jpg -

“Mulled wine is the taste of a family Christmas for me.This fresh take on my grandmother’s recipe is best enjoyed on a cold evening in front of an open fire.” Matt Dallow from Pirata

Ingredients
250g brown sugar
2 bottles of red wine
150ml barrel-aged vermouth (Yzaguirre Selección 1884)
3 crushed cinnamon sticks
2 teaspoons cloves
1 crushed whole nutmeg
2 vanilla bourbon pods
1 whole star anise
2 whole allspice
Zest of 2 oranges
Zest of 1 lemon

Method

Melt the brown sugar in some of the wine and then add the spices. Bring to a boil for a few minutes until reduced. Add the rest of the wine and heat gently (without boiling) until warm. Add the orange and lemon zest before serving.