Portfolio Tag: 檸檬汁

那年的風

那年的風 COCKTAIL 調酒 盧布斯基琴酒 七年infuse毛峰綠45ml 芒果青約30克 小米酒30ml 檸檬汁20ml 蜂蜜20ml Garnish: Dry flowers Method: Muddle, shake & strain Glass: Goblet Bartender: 賴韋仁 店家介紹|Hush drinker 小聲點
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哈哈,來找茶

哈哈,來找茶 COCKTAIL 調酒 50 ml Genmai tea vodka 40 ml Melonade 40 ml Daling tea 15 ml Black rum sugar 10 ml Lemon juice Garnish: Flowers Method: Shake Glass: Tea cup Bartender: 賴韋仁 啤酒肚餐庁文忠店 Beerbelly Tavern
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Fickle Millennial

Fickle Millennial COCKTAIL 調酒 20 ml Melonade 25 ml Quinoa Gin 5 ml Almonds liqueur 25 ml Soy Cream 25 ml Aquafaba 25 ml Lemon juice 15 ml Maple syrup 2 dash vanilla bitters Garnish: Method: Shake & strain Glass: Coupe Bartender: Looking Glass bar ambassador, London
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A little more thyme

A little more thyme COCKTAIL 調酒 35 ml Melonade 25 ml Lemon juice 20 ml Elderflower Liqueur 100 ml Soda Top up with Champagne Garnish: dry lemon wheel, thyme, mint Method: build Glass: Highball Bartender: TT Liquor bar ambassador, London
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Margarita

Margarita COCKTAIL 調酒 30 ml Honey Cazcabel 20 ml Melonade 30 ml Lime juice 5 ml Agave   Garnish: Lime slice Method: Shake & Strain Glass: Coupe or Martini Bartender: Café Pacifico bar ambassador, London
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La Melonita

La Melonita COCKTAIL 調酒 15 ml Melonade 40 ml Silver Tequila 15 ml Lime juice 10 ml Agave Top up with soda   Garnish: melon, dry lime, mint Method: Shake Glass: Tiki, Coupe Bartender: Bluebird Cafe ambassador, London
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Melo Tonic

Melo Tonic COCKTAIL 調酒 85 ml Mediterranean Fever Tree 30 ml Melonade 30 ml Dry Gin 15 ml Soda 10 ml Lime Garnish: Rosemary, lemon peel Method: Build Glass: Collins Bartender: Fever Tree partnership
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Oriental Bramble

Oriental Bramble COCKTAIL 调酒 50ml Tarsier Oriental Pink 20ml Lemon Juice 15ml Sugar Syrup (ratio 2:1) Creme De Mure (or Crème de Cassis) Top with crushed ice. Float Creme De Mure on top Garnish: Raspberries Glass: Old fashioned Method: Shake and strain Bartender: Signature Tarsier Spirits
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Tiki Thai

Tiki Thai COCKTAIL 调酒 40ml Tarsier Southeast Asian Dry Gin 10ml Coconut Rum such as Malibu or Clement 20ml Fresh Lemon Juice 15ml Sugar Syrup (ratio 2:1) Top with crushed ice Garnish: Pineapple leaves and an orchid Glass: Tiki / Collins Method: Shake Bartender: Signature Tarsier Spirits
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伯爵先生想吃蘋果肉桂卷🍎

伯爵先生想吃蘋果肉桂卷 COCKTAIL 调酒 60ml 蘋果肉桂舒肥龍舌蘭 15ml 奶奶覆盆子 15ml 自製伯爵茶糖 30ml 新鮮蘋果汁 15ml 新鮮檸檬汁 Glass: Goblet Method: Shake Bartender 調酒師:修(呼延覺羅·修) Bar: Arthouse畫坊西子灣  
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