As an aside to our quick dive into the world of home bartending, we asked three bartenders about what drinks they'd pick from their menus to serve at a dinner party. Read on to find out what they had to say.
Rose Bowl
For a relaxed gathering with friends, Ron Aransay, head bartender at Las Palmas in Courtyard by Marriott Singapore Novena, recommends the Rose Bowl.
“It’s a riff on a spritzer,” he explains, adding that it has become a crowd favourite at the bar. At Las Palmas, he uses Beefeater gin infused with thyme. “It’s super refreshing, with floral hints; the grapefruit soda gives it that perfect bubbly finish.”
Ingredients:
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- 30ml thyme-infused gin
- 20ml rose syrup
- 20ml Mathilde Framboise liqueur
- 20ml lemon juice
- Grapefruit soda to top
Method:
- Infuse 700ml of gin with 50 grams of thyme for an hour. Filter once complete.
- Add 30ml of the infused gin, rose syrup, Mathilde Framboise liqueur and lemon juice to a shaker.
- Shake well for eight seconds, until all ingredients are well-combined.
- Pour the mix into a wine glass and top it up with grapefruit soda.
- Garnish the drink with a sprig of mint, a slice of dried grapefruit and an edible flower.
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Clarified Strawberry Mojito
Riot Gurvinder, bar manager at El Chido in Pullman Singapore Hill Street, recommends his Clarified Strawberry Mojito, a new addition to the Mexican-themed rooftop bar’s menu.
“Pre-batched cocktails like the Clarified Strawberry Mojito offer great convenience for parties,” he shares. “Guests can easily serve themselves without the need for constant mixing, so you can focus on enjoying the party.”
A simple preparation process, he adds, means “anyone can quickly make or refill the batch, keeping the drinks flowing effortlessly throughout the event, with little effort”. The ingredients that go into the cocktail are also readily available, so you won’t have to run around multiple stores to get everything together.
Ingredients:
- 40ml rum
- 15ml mint syrup
- 20ml strawberry liqueur
- 30ml citrus juice
- 210ml milk
- 30ml Perrier sparkling water
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Method:
- Combine the rum, mint syrup, strawberry liqueur and citrus juice.
- Add milk to initiate the clarification, where the mixture curdles and separates.
- Strain the clarified mixture, preferably through a coffee filter or a fine filter equivalent. This should leave you with about 120ml.
- Add sparkling water for effervescence.
- Garnish with slices of strawberry and mint for added fruity and refreshing notes.
Tarbooj
Yugnes Susela, co-founder of The Elephant Room, suggests the watermelon-based Tarbooj.
“The Tarbooj captures the essence of a beachfront getaway with its bright tropical profile and refreshing finish,” he says. “Its watermelon base combined with nutmeg and dill create a drink that is perfect for summer gatherings.” To complete the vibe, he recommends adding a paper umbrella as a garnish on the glass.
Ingredients:
- 40ml gin
- 40ml clarified watermelon juice
- 10ml kokum juice
- 20ml dill syrup
- 2.5ml lime juice
- Soda water to top
Method:
- Leave watermelon juice at room temperature until the clear juice separates from the solids. Strain the liquid and reserve 40ml.
- For the kokum juice, blend one part dried kokum with about four parts water. Strain the mixture and reserve 10ml.
- To make the dill syrup, combine equal parts water and sugar, then add fresh dill. Muddle the mixture, then leave it for about one to two hours. Strain the liquid and reserve 20ml.
- In a shaker with ice, combine the gin, clarified watermelon juice, kokum juice, dill syrup and lime juice. Shake the mixture gently.
- Strain the drink into a highball glass filled with fresh ice. Top with soda water and garnish with a sprig of fresh dill.
