The Tatler Bar Challenge 3: Create Cocktails Inspired by Your Next Travel Destination
Two years into this pandemic and we are all longing for our well-deserved holiday—whether it's on the beaches of Bali, ski slopes in Austria, or vineyards across France. Wanderlust has inspired us to ask our next set of bartenders to create tipples based on the destinations they plan to visit once travel restrictions are lifted. Not surprisingly, they rose to the challenge and served up inspired tipples that took our palates on a journey to Italy, French Guiana and Spain.
Watch the bartenders concoct these drinks and try making them at home with the recipes below:
Kaustubh Singh Negi, bar manager, The Old Man Singapore
This Italian-inspired drink is called Grande Pranzo, and it means 'big lunch' in Italian. The base is a delicious mix of rum and chartreuse, and enhanced with quintessentially Italian ingredients such as cherry tomatoes and basil leaves.
- 45ml Havana Club 3
- 5 pcs cherry tomatoes
- 3 pcs basil leaf
- 20ml lemon juice
- 10ml gomme syrup
- Muddle cherry tomatoes and basil leaves in a cocktail shaker.
- Add the rest of the ingredients.
- Hard-shake and strain into a nicely chilled glass.
- Garnish with basil and cherry tomato. Serve.
Twilight in Tarragona
Andrew Pang, head mixologist Taylor Adam
“Spain has some of the most beautiful sunsets, and the Tarragonian ones are one of the most memorable moments you'll have on a Mediterranean holiday,” explains Pang. He captured that in this interactive cocktail that changes colours once different layers are added.
- 30ml butterfly pea and stevia-infused gin
- 30ml Lillet Blanc
- 15ml Seedlip Spice 94
- 15ml citric acid solution
This interactive cocktail has two parts.
- In the first part, we have a gin infusion that contains Roku Gin, butterfly pea leaves, blue cornflower petals and stevia for natural sweetness. For the cocktail, add an equal part of Lillet Blanc and a 1/2 part of Seedlip Spice 94. Shake well and pour it into a cruet.
- The second part calls for citric acid solution that mimics the acidity of lemon. This gives a clearer liquid compared to using pulpy lemon juice. Dilute the powder with water and pour that into the smaller part of the cruet.
- Serve the cocktail in a chilled glass and decorate the glass with quinoa that represents the sandy beaches. Start by pouring in the blue, sweetened liquid; turn it around and pour in the citric acid solution and watch the colour change.
- Garnish with a dehydrated lemon wheel that represents the setting sun and enjoy your drink.
Trip to Cayenne
Arvind Pillai, bar manager, Set of Six
Set of Six pays homage to the six regions of the world, but for this cocktail, Pillai puts the spotlight on French Guiana.
- 25ml Smokey Monkey Shoulder
- 20ml plantation pineapple
- 30ml fresh passionfruit
- 20ml Falernum
- 30ml lemon juice
- 45ml egg white
- 5ml toffee syrup
- 3 dashes angostura bitters
- Add all ingredients in a cocktail shaker.
- Dry shake to create a nice body to the drink.
- Add ice and hard shake.
- Double strain into a nicely chilled glass and garnish it with candied passionfruit. Serve.