Prepare some delicious cocktails for your guests this festive season with these easy-to-follow recipes by Mark Graham Thomas, bar manager at Swissôtel Merchant Court
Combine all the ingredients into a shaker. Dry shake vigorously for 4 secs. Dry shaking ensures that the egg white incorporates nicely with the other ingredients and that a nice frothy texture is achieved. Then add in ice and double strain through a tea strainer, and pour into a coupe glass.
Garnish with 3 honey dew melon balls on a pick, and serve immediately.
Combine all the ingredients except ginger beer into a shaker. Shake and strain into a tall glass filled with ice. Top up with ginger beer.
Garnish with a mint sprig and dehydrated lime wheel.
Credits: Swissotel Merchant Court
About Mark Graham Thomas
Born and bred in Singapore, Mark Graham Thomas, 31, has made his mark in the Singapore bar scene as an innovative mixologist who creates unique cocktails such as the Mezes, a concoction of truffle-and-homemade pesto-infused gin with apple liqueur, lemon juice, feta and parmesan-cheese syrup. In 2014, Mark achieved finalist status in the Singapore and South East Asian leg of the Diageo Reserve World Class Competition.
Mark wows with both his talent for unconventional pairings and inventive drinks and expresses his personal style through the reinterpretation of classic cocktails.
Share this article: