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Ingredients: Mise-en-Abyme Vodka · Massenez Liqueur de Litchi · Massenez Liqueur de Citron Vert & Gingembre · Lime· Lemon
Mixologist: Philip Bischoff is the Beverage Ambassador for a premium luxury hotel group, overseeing 5 bars in Asia's 50 Best, and 2 in World's 50 best Bars.
Premium Berlin Vodka, French Floral lychee Liqueur, French ginger & lime Liqueur, hand-crafted blend of apple, grape, lemon. This drink is to be stirred with ice, then poured out neat, and garnished with lemon peel. As with all our drinks, the Lychee Martini can also simply be shaken well and poured over ice. Philip Bischoff's
Lychee Martini is an elegant and highly sophisticated martini in a class of its own.
Ingredients: Mise-en-Abyme Vodka · Massenez Creme de Framboise · Giffard Raspberry Syrup · Coffee Tincture · Dark Chocolate Liqueur
Mixologist: Keith Motsi has run 3 of the Asia's 50 Best Bars, and has been awarded the "Bartenders Bartender" award by 50 Best. His charisma and style has carried over to this complex and alluring take on an espresso martini, with the use of premium Berlin Vodka, small-batch macerated French raspberry Liqueur, chocolate Bitters and select espresso Tincture, ensuring a multi-layered fruity yet elegant creation, that would be the highlight of his previous world-class bars in both Seoul and Tokyo.
Raspberry-infused Vodka, espresso Tincture, raspberry Liquor, raspberry syrup, dark chocolate Bitters and saline solution.
Ingredients: Rose & white pepper infused Gin distilled with Lavender and Rose· Campari · Cocchi Torino Vermouth
Mixologist: German native Maxim Schulte has worked behind the world's most prestigious bars from London to Macau, and brings his love of Italy to this romantic Italian cultural heritage Negroni. Maxim Schulte, winner of the British GQ Bartender of the year, has worked at 50 Best awarded bars from the Ritz-Carlton Macau to the American Bar at The Savoy in London, honouring true classics.
Rose-petals and white pepper infused premium Gin using Floral botanicals such as lavender and rose, Campari and Cocchi Vermouth, only l of 2 geographically protected appellation d'origine controlee Vermouths in the world, infused with a secret recipe of locally sourced Italian botanicals.
Ingredients: Hibiscus Tea infused Gin distilled with Lavender and Rose · Campari · Branca Mente
Mixologist: Beckaly Franks has run a 50 Best Bar in Hong Kong for the last 7 years, amongst the longest serving Mixologists on this list of award-winning prestigious bars, continuously adapting with her finger on the pulse of current culture.
Hibiscus tea infused Gin distilled with lavender and rose, Campari and Branca Mento, a famous Italian Aperitivo developed in the 60s in honour of Maria Callas.
US West Coast native & LGBTQ+ icon Beckaly Franks created this refreshing aperitivo using herbal Italian bitters infused with hibiscus, expertly crafted to celebrate the deep rose red of the last bit of sunset, and the start of your glorious evening.