Adrian’s cocktail is a fiery spectacle: Hot Buttered Absinthe, built on his own house-made chartreuse and finished using a dramatic flaming throw technique — where he pours blazing alcohol back and forth between two pots to create depth, texture, and theatre. Note: Despite its name, the cocktail doesn't actually use absinthe, as it's used to concoct the homemade Chartreuse in this recipe (so yes, technically, the drink should be called "Hot Buttered Chartreuse). If you don't

Maria Escobia of Penrose picks the 20th Century as one of her go-to cocktails because of its beautiful balance of flavours, the floral notes from the gin, the bright citrus from the lemon juice, and the rich depth of cacao. " I personally like to substitute the Lillet blanc with bianco vermouth for a slightly different twist ," she says. Ingredients: Gin - 20ml Lemon juice - 15ml Bianco Vermouth - 10ml Cacao Liqueur - 25ml Method: Add the ingredients into a shaker with ice an

Jason Yee's bar, Dear Hearts and Chilled Spirits, is more about fun drinks, but it’s his Japanese-style whiskey sour that hits different. He strips the drink back to its essentials. No egg white and no substitutes. The texture comes from technique rather than ingredients. Ingredients: Bourbon - 45ml Lemon juice - 20ml Simple syrup (2:1 ratio) - 10ml Angostura bitters - 2 dashes Saline (salt) solution - 2 drops Method: Put all the ingredients in a cocktail shaker, and shake (i

Palm brings his trademark energy to this playful take on the classic low-ABV Americano. Instead of topping the drink with soda water, he swaps in beer to create the Beer Americano, a serve that adds depth, texture, and a gentle bitterness while keeping things bright and refreshing. It is an easygoing cocktail that mirrors Palm’s own bubbly personality. Ingredients: Campari - 1 part Sweet (red) vermouth - 1 part Beer - 2-3 parts Method: Fill tall glass with ice. Pour in Campar