SNOW DRIFT

Hong Kong Tatler - - Cocktails -

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.

“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”

***

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.