HOLIDAY EDITION:
LOOKS AND LIBATIONS

Dreaming of sandy beaches and sakura-spotted ranges that stretch as far as the eye can see? You might not be able to take a holiday right now, but an at-home cocktail is one way to transport you, if only for an evening.

When it comes to shaking ‘n’ stirring, no one beats Victoria Chow. The brainchild behind The Woods and Sip Straight, Chow’s triumphs include founding the world’s first nomadic bar, creating Asia’s first artisan canned cocktail, and being an all-round specialist in spirit-based drinks. Here, we pair some of our favourite destination-ready pieces with three of Chow’s holiday-inspired recipes.

Ingredients:

• 60ml Shōchū
• 30ml Fresh lemon juice
• 10ml Simple syrup
• 90ml Ginger ale
• 1 Shiso leaf
• Garnish: Cucumber slice and shiso Leaf

Method:

1. Place the cucumber slice and shiso leaf inside a tall glass as garnish
2. Add shiso leaves and a splash of shōchū to the shaking tin
3. Muddle the leaves to release flavours
4. Add all other ingredients except ginger ale into the shaker
5. Add ice and shake
6. Fine strain into the tall glass on ice
7. Top with ginger ale

Ingredients:

• 45ml Dark rum
• 15ml Aperol or Campari (depending on whether or not you like the bitterness of Campari!)
• 45ml Pineapple juice
• 15ml Fresh lemon juice
• 10ml Simple syrup
• Garnish: Pineapple wedge and pineapple leaves

Method:

1. Add all ingredients into the shaker
2. Add ice and shake
3. Strain into a rocks glass over ice
4. Garnish with pineapple wedge and leaves

WHAT TO WEAR

Ingredients:

• 30ml Gin
• 30ml Rosso Vermouth
• 30ml Campari
• Garnish: Orange peel

Method:

1. Add all ingredients to a stirring glass
2. Add ice and stir
3. Strain into a rocks glass over ice
4. Garnish with orange peel

WHAT TO WEAR