Recipes

Van Gough by Hisatsugu Saito

This drink first appeared in our feature on Ars & Delecto in Shanghai.

20ml Absinthe
20ml Dry gin
15ml Orgeat syrup
15ml Fresh lemon juice
20ml Egg white

Dry shake all ingredients and shake with ice again. Double strain into coupe glass. Float a dried lemon wheel and a cinnamon tincture* soaked sugar cube on top and set it on fire.

*Cinnamon Tincture: Infuse cassia cinnamon in high proof vodka for a week. 

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