The Bar

This holiday season, Lane Crawford introduces The Bar, the ultimate destination for connoisseurs of top-class tipples, offering an expertly curated selection of hard-to-find whiskies from Japan and Taiwan, as well as rare and artisanal gins, tequilas, sakes, rums and champagnes.

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Celebrate the festive season with our top holiday cocktail recipes and have a complimentary drink on us at one of our drink tastings at The Bar.

Laurent Segretier

Rum Rum Reindeer

Base spirit: Diplomático Rum

This cocktail is easy to make in single portions or sized up for a punch bowl, perfect for mixologists in the making. The ingredients used – namely spice, pineapple juice, lime juice and rum – are tried-and-true flavours dating back to the mid-1800s. The key here is to allow the base spirit to dominate, with the other ingredients complementing, rather than overpowering. The easy availability of the ingredients coupled with the timeless flavours creates an exotic yet approachable feel.


“Be well stocked before guests arrive – it’s better to have more than less. Finding a shop that is open on Christmas Eve because you’re out of ice is frustrating as it takes away from the laughter with friends and family.”


  • 500ml water
  • 500g caster sugar
  • 4 sticks cinnamon
  • 5 cloves
  • 5 star anise
  • 10 pieces of whole spice (optional)
  • 50ml Diplomático Reserva Exclusiva rum
  • 15ml pineapple juice
  • 25ml lime juice, freshly squeezed
  • Cinnamon sticks, star anise and lime wedges to garnish


  1. To make the Christmas syrup, put 1 part of water (500 ml) and 1 part of caster sugar (500g) into a saucepan on a low heat, and stir until the sugar is dissolved. Add 4 sticks of cinnamon, 5 cloves, 5 star anise and 10 pieces of whole spice (optional). Cover the pan or pot with a lid and simmer on a low heat for about 30 minutes, being careful not to boil. Remove it from the heat and allow the mixture to cool to room temperature. Strain, bottle and keep refrigerated.
  2. Pour this mixture, together with the rum, pineapple juice and lime juice into a shaker.
  3. Add hard (not watery) ice cubes and shake.
  4. Strain and serve in a white porcelain cup on the rocks.
  5. Garnish with stick of cinnamon and star anise on the top or simply with wedge of lime.

Meri Kurisumasu

Base spirit: Casamigos Blanco tequila

This Japanese-inspired cocktail has a distinct warmth that comes from the agave and a nuttiness from the shiso leaves, making it a great holiday option for those looking to serve something a little different.


“Be around the people you love. Family friends and a good drink or two – now that’s entertainment!”


  • 1/4 Japanese pear (leave on skin to add tartness to the flavour)
  • 3 shiso leaves
  • 35ml Casamigos Blanco
  • 35ml Mancino Bianco (sweet vermouth)
  • Homemade cinnamon incense and shiso flower garnish to serve


  1. Muddle the pear and shiso in a shaker.
  2. Add four pieces of ice and the Casamigos Blanco and Mancino.
  3. Shake and serve in any glass
  4. Decorate with homemade cinnamon incense and shiso flower garnish.

Ginger Bells

Base spirit: Hanson of Sonoma Organic Ginger Vodka

This cocktail captures the classic Autumn flavours of pear and ginger, accented with sweet pineapple, giving each sip a hint of that tropical escape you’re dreaming of this winter. Ginger is a quintessential ingredient in all winter holiday delights – from homemade pumpkin pie to romantic cocktails by a roaring fire.


“Stock your home bar with unique spirits like Hanson of Sonoma Organic Vodkas – the natural infusions will impress even the pickiest of guests.”


  • 15ml Hanson of Sonoma Organic Ginger Vodka
  • 25ml lemon juice, freshly squeezed
  • 20ml pineapple juice, freshly pressed
  • 25ml pear juice, freshly pressed
  • 12.5ml simple syrup
  • Splash of soda water
  • Minced spring and slivers of ginger to garnish


  1. Place all the ingredients except the soda water, mince sprig and ginger into a shaker.
  2. Add ice to the shaker, put on the lid and shake vigorously for 10 seconds. Pour the mixture into a highball glass and add ice.
  3. Fill the remaining inch or so of the glass with soda water and pop in your mince sprig and slivers of ginger to garnish.

Let It Sloe! Let It Sloe! Let It Sloe!

Base spirit: Sipsmith Sloe Gin

Sloe berry is related to the plum and when steeped in gin, it imbues the liqueur with a red hue perfect for the festive time of year. The combination of classic and sloe gin is quite fruity, so the addition of sharp coffee balances out the undertones to bring out more of each flavour. As a bonus, the caffeine keeps partygoers going.


“Booze, booze, booze!”



  1. Add the manuka honey and coffee to the sweet vermouth.
  2. Leave in the fridge overnight. Then strain it through a coffee filter.
  3. Pour all the ingredients into a mixing glass with lots of cold ice.
  4. Stir for approximately 20 seconds.
  5. Strain into a latte glass filled with ice.
  6. Garnish with chocolate-covered coffee beans


This festive season, have a complimentary drink at one of our drink tastings at The Bar from 4-7pm, every Saturday at Lane Crawford ifc mall / 4-7pm, every Sunday at Lane Crawford Canton Road.

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