SHERRY O’CLOCK AT BAYFARE SOCIAL
Inspired by sherry (or ‘Jerez’), a fortified wine made from white grapes with centuries of tradition in Spain, the new menu at Bayfare Social aims to showcase the versatility of sherry as a cocktail ingredient. From bone dry and saline to rich and nutty, the world of sherry is as diverse as it is steeped in history.
New sherry cocktails serving now at Bayfare Social include the one month cask-aged Fino Negroni, featuring crisp Tio Pepe Fino sherry, EcoWidges gin, Aperol and Gonzales Byass Copa Vermouth Rojo; the highly refreshing, sweet and sparkly Blanco Spritz with Tio Pepe Fino sherry, Italicus Rosolio de Bergamotto, Mancino Bianco Vermouth, peach and Cava; and Calimocho, a famous drink originating from Algorta in the 1920’s and reinvented with Gonzales Byass Leonor Sherry 12yr Paolo Cortado, Copa Vermouth Rojo, Mancino Vermouth Chinato, lime and Coca Cola.
Other new sherry-infused cocktails include Rebujito, a cocktail originating from Andalusia made with Gonzales Byass Leonor Palo Cortado Chinotto Liqueur, orange bitters, mint, Chinotto liqueur, lemon and Sprite; Catalan Sour, the perfect balance of rich, creamy and sour, with Michter’s Bourbon Whisky, Gonzales Byass Viña AB Amontillado, chestnut, honey, lime and egg white; and Sherry Cobbler, a crisp and simple concoction of Gonzales Byass Alfonso Oloroso, Gonzales Byass Nectar Pedro Ximenez, Lepanto Brandy, cherry wine, and grapefruit soda for a refreshing finish.
MEDITERRANEAN FLAVOURS AT ASAYA KITCHEN
The new cocktail list at Asaya Kitchen is designed to pair harmoniously with the bright and delicate flavours of Chef Fabio Nompleggio’s seafood-focused Mediterranean dishes.
Cocktails include Tomato & Barley, a fun interpretation of Mediterranean Whisky Highball, using fresh tomatoes for homemade clarified tomato sake, Nikka Days Whisky, barley water, Marsala Secco, and London Essence Soda; Fennel & Olive, a vegetal take on the classic negroni, made with EcoWidges gin, Tio Pepe, amber-coloured French bitter Suze, fennel and olive; Bell Pepper, Rossi’s savoury take on the classic Margarita, with Altos Blanco Tequila, agave, Rinomato Bianco, hints of bell pepper and salt; Oregano, a long and refreshingly herbaceous drink of lime, peach, oregano, London Essence, white peach & jasmine soda, and delicate bitter notes given by Fernet Hunter; and Cucumber, the sour cocktail lover’s perfect drink, made with EcoWidges gin, Mirto Bianco, cucumber water, lemon, UHT egg white, and London Essence tonic.
A TASTE OF THE SOUTHERN STATES & MEXICO AT HENRY
Taking inspiration from the rich and varied heritage of the southern states of the US as well as Mexico, the new cocktail menu has been carefully crafted to match the vibrant, hearty, and culturally rich plates of Chef Mario Tolentino. The new cocktails will be available at HENRY starting from 24 January.
New cocktails at HENRY will include Tijuana made with homemade traditional Tepache, Altos Blanco Tequila, lime, pineapple, and pepper; San Diego, a drink inspired by California’s many farmer’s markets, infused with the fresh, sweet, and earthy flavours of beetroot and peaches; and Santa Fe, named after the diverse city in New Mexico, that takes the city’s residual Mexican influences with tequila, jalapenos, Midori, and cucumber.
HENRY’s innovative and deconstructed take on the Bloody Mary is found in Texas, with spiced BBQ tomato juice, Siete Misterios Doba-Yej Mezcal, lime, agave, salt, and Tabasco; Coffee City, a twist on the classic Espresso Martini, is infused with tropical flavours of EcoPlantation dark rum, coconut and coconut flakes, along with Mr. Black Coffee Liquor and espresso; and Cali brings a heady taste of California’s wine culture to the glass, with a concoction of Michter’s rye whiskey, biscotto, orange bitters, and California white and red wine.
COLOURS OF INDIA AT CHAAT
Known fondly for its colourful street food and festivals, India is a country bursting with symbolic colours. Launching on 1 February, the ‘Colours of India’ cocktail menu takes inspiration from the country’s love for colours, showcasing the subcontinent’s various regions and the fascinating history behind them.
New colour-inspired cocktails will include Neel Jheel – Blue, created with the aquamarine blues of Pangong Lake in mind, featuring EcoTried & True Vodka, cardamom, Graham’s White Port, blue curacao, honey and lemon; Gulabi Mahal – Pink, a colour typically associated with the wealth goddess Lakshmi, made with Hapusa Himalayan dry gin, Aperol, egg white, mango chutney, lemongrass and lime; and Lal Quila – Red, a colour tied to one of the most revered goddesses in Hindu mythology, the fiery Durga, which the cocktail is modelled after with flavours of EcoPlantation 3Star White Rum, coconut rum, red cabbage, cumin, pepper, coriander, lime cordial and sake.
Hara Cherrapunji – Green is inspired by the country’s flag in 1947 after India’s independence from Britain, with a mixture of Altos Blanco Tequila, Mancino Bianco Vermouth, basmati rice, spices, cucumber, lemon, and London Essence Tonic; and Baingani Aparajita – Purple is a drink inspired by the royal colour purple, made with Michter’s Sour Mash Whisky, amaretto, orange, ginger, lemon, and honey.