Three exclusive cocktails by bartender Luca Cinalli
The bartender Luca Cinalli was invited for five days to the Shangri-La hotel bar in Hong Kong, occasion for which he prepared three exclusive cocktails.
During his special visit to the Shangri-La hotel bar in Hong Kong, Italian bartender and mixologist Luca Cinalli (@luca_cinalli_), responsible for the success of London speakeasy The Nighthar, concocted three specialty cocktails during his five-day residency at the Island Shangri-La’s Lobster Bar and Grill.
Three exclusive cocktail recipes signed by Luca Cinalli
Secret Cocktail # 2
Ingredients:
50ml Calvados
30ml Eau de vies blend
25ml Pomelo juice
20ml Pine syrup
1pc Egg white
Method:
1. To make the Eau de vies blend: mix in equal parts kirsch, plum and raspberry
2. Pine syrup: mix water, caster sugar, dry pine
3. Mix the ingredients together in a cocktail shaker
4. Pour into a frozen glass
Fire-Ando
Ingredients:
35ml Baijiu
35ml Lychee wine
15ml Osmanthus fragrans flower syrup
3tbsp Lemon/ Orange/ Jasmine tea
Method:
1. To make the Osmanthus fragrans flower syrup: mix water, caster sugar, lemon peel and Osmanthus tea
2. To make the Lemon/ Orange/ Jasmine tea: grate orange and lemon peel and mix with Jasmine tea
3. Flambé both mixtures together in a copper pan
4. Garnish with fresh frozen lychee
Los Banditos
Ingredients:
40ml Blanco Tequila
2 tbsp Kale / Alligator pepper
50ml Aloe cream soda
20ml Lime juice
Garnish with dry savoury kale
Method:
1. To make the Kale / alligator pepper: juice the kale with slow juicer; grind the Alligator pepper using a spice blender and then, in a separate bowl, mix the kale and pepper with caster sugar
2. To make the Aloe Vera cream soda: mix aloe vera juice and rose extract and charge with carbon dioxide
3. To make the dry savoury kale garnish: mix fresh kale with sesame oil, rice vinegar, salt and pepper
4. Mix all the ingredients together in a cocktail shaker and garnish
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