Hubert Burda Media

PRESTIGE PICKS: SHAKEN AND STIRRED

In this week's online exclusive, guest mixologist at the Island Shangri-La LUCA CINALLI reveals the recipes of three of his new cocktails
If you've been to the Lobster Bar and Grill this week, you may well have found yourself in the middle

PRESTIGE PICKS: SHAKEN AND STIRRED

In this week’s online exclusive, guest mixologist at the Island Shangri-La LUCA CINALLI reveals the recipes of three of his new cocktails
If you’ve been to the Lobster Bar and Grill this week, you may well have found yourself in the middle of a crowd of the city’s alcohol aficionados, who have seemed (if possible) even more thirsty than usual over the past few days.
There’s a reason for the excited throng at the bar, though, and that reason is Luca Cinalli. The man behind the success of London’s speakeasy-themed The Nightjar, which was named second-best bar in the world last year, is in Hong Kong for just five days for a guest stint at the Island Shangri-La. His arrival has sent cocktail fans into a spin, which is completely understandable once you see Cinalli flipping, juggling and pouring drinks at his breakneck impossible-to-follow speed.
Cinalli is in town to showcase five new drinks that he has concocted specially for this occasion, which incorporate a variety of unusual ingredients including pine syrup, lychee wine and that holiest-of-holy health food: kale. We were lucky enough to get the recipes for three of our favourites, which we’ve shared below.

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

Luca Cinalli is guest mixologist at the Island Shangri-La’s Lobster Bar and Grill from September 23-27

+Prestige Hong Kong