This year's Generation T was an electrifying bash, made sweeter with specially crafted Hennessy drinks

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Hennessy Chrysanthemum, Japonism and Highball

The recent Generation T party at Glasshouse Seputeh saw many of the nation’s brightest youths come together for a night that celebrated their successes and future potential.

Also watch: the launch of our inaugural Generation T list

No party would be complete without great drinks and Hennessy, in partnership with mixologists Andrew Tan and Henry Tan, created a medley of terrific cocktails and party shots for guests to enjoy.

In line with the Generation T ethos, Andrew, the co-owner of bars Hyde 53M and 61Monarchy, concocted a cast of cocktails that was fun, contemporary and most importantly enjoyable.

The Hennessy Chrysanthemum was a deliciously light and floral drink inspired by the popular flower. Chrysanthemum buds were made into a syrup and used as a sweetening agent for the star of the show, Hennessy VSOP, to shine. 

Hennessy Highball, on the other hand, was a classic single spirit mixer. By adding a composition of soda water, fresh lemon juice and passionfruit to VSOP, it created a refreshingly light cocktail that was easy to sip throughout the night.

To enliven the party further, guests were treated to a secret cocktail only available after fulfilling their game cards received that night.

The Hennessy Japonism cocktail saw the merging of French and Japanese culture by mixing VSOP with yuzu, adding in sake for smoothness and body and egg white for head, to create a subtle yet complex flavour bomb.

Henny Pop.jpg (original size)Henny Pop and Fresh off the Boat Party Shots

For the party shots, man-in-charge Henry told us that visual flair and exciting flavour profiles help to introduce Hennessy VSOP in a new light.

Henny Pop, a drink made by adding Baileys and popcorn syrup to VSOP before topping it with whipped cream and vanilla flavoured popcorn, was a strong and creamy shooter that captured the exciting wonder of a carnival in one mouthful.

Fresh off the Boat, the second party shot, combined yuzu juice, sparkling water and pomelo pulps to enhance the cognac with a fresh and light yet flavourful delivery.

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To round out this vibrant cast of alcoholic treats, Hennessy X.O served with or without a dash of water with some ice was also available. A time-honoured classic, there really was no better way to enjoy such an exceptional cognac than by letting it shine on its own.


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