Hibiscalade & Shino

CHANNEL YOUR INNER MIXOLOGIST AND IMPRESS GUESTS THIS YEAR AS YOU ENTERTAIN WITH ARTISANAL COCKTAILS AND MOCKTAILS

 

Non-alcoholic | HIBISCALADE

Ingredients

  • Full lemon cut into small wedges
  • 2 ½ tsp of Okinawa black sugar
  • 1 Hibiscus and rosehip tea bag
  • Soda water to serve

Preparation

  1. Brew tea bag for 3 minutes
  2. Muddle lemon with the sugar in a shaker glass
  3. Add tea brew into shaker glass
  4. Add ice and shake
  5. Top up with soda water

 

Alcoholic | SHINO

Ingredients

  • Full lemon cut into small wedges
  • 2 ½ tsp of Okinawa black sugar
  • 60 ml of Elephant gin
  • 4 pcs of fresh shiso leaves
  • Soda water to serve

Preparation

  1. Muddle the lemon with the sugar in a shaker glass
  2. Lightly hand-press the shiso leaves to release their oils and add three leaves to the shaker.
  3. Add the gin
  4. Add ice and softly shake
  5. Top up with soda water and stir with a bar spoon, lifting as you stir
  6. Pour into Collins glass
  7. Garnish with the remaining shiso leaf

 


About the Author

Justin is a bartender at one of Hong Kong’s favorite Yakitori restaurants, Yardbird. Originally from the Philippines but born in Hong Kong, he considers meeting people from different parts of the world to be one of the best parts of his job.

My name is Justin and I’m originally from the Philippines but was born and raised here in Hong Kong. I’m a bartender in one of Hong Kong’s favorite Yakitori restaurants, Yardbird. Yardbird has always been a second home to me since joining in late 2016. The best part about working here is the team and the people that come through the doors from different parts of the world.

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