peychaud’s bitters


Jerez Highball by Erik Lorincz

Served at the first Asia's 50 Best Bars ceremony, the legendary bartender opens the palate with refreshing and savoury notes. 

Recipe: Sazerac

A silky sazerac using both rye and cognac.

Fro Yo by James Barker

Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.