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
“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
“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
“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
“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
“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.