4 minute read
HOW TO: LEGENT
HOW TO NEW YORK SOUR
BY SYDNEY STRIOWSKI, WEBSTERS BAR PHOTOGRAPHY BY TOM YAU
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METHOD:
1. 45ml Legent into cocktail shaker 2. Add egg white, 30ml fresh lemon juice, 15ml simple syrup, into cocktail shaker 3. Dry shake to activate the egg white 4. Add ice, shake again 5. Single strain into Old Fashioned glass with ice 6. Take 15ml of Piggs Peake
Suckling Pig Shiraz, turn a bar spoon backwards and pour the wine over the top / back end of the spoon to create a float 7. Garnish with two maraschino cherries 8. Serve and enjoy
HOW TO RATTLESNAKE SHAKE
METHOD:
1. Add 60ml Legent to a cocktail shaker 2. Add in 30ml fresh lemon juice and 17.5ml agave 3. Add 2 x Dash absinthe 4. Add in egg white 5. Dry shake to activate egg white, then wet shake. 6. Single strain into Highball glass (no ice) 7. Top with tonic
HOW TO THE PERFECT PEAR
BY ALEXANDER COLBERT, NOLA BAR & SMOKEHOUSE PHOTOGRAPHY BY TOM YAU
METHOD:
1. Add 30ml Legent to a cocktail shaker 2. Add 15ml Lillet Blanc, 15ml
Botrytis Semillon 3. Add 10ml fresh lemon juice, 45ml Nashi pear juice (or pear juice of choice) and 10ml of simple syrup in cocktail shaker 4. Add ice 5. Shake hard for 10-15 seconds 6. Double strain into Nick &
Nora glass 7. Garnish with a pear cheek
HOW TO BASIC INSTINCT
METHOD:
1. Add 40ml Legent to a mixing glass 2. Add 10ml Tio Pepe and 15ml
Amer Picon 3. Add ice and stir, to perfect dilution 4. Absinthe rinse double rocks glass 5. Pour over block ice 6. Garnish with a lemon twist
HOW TO TOMODACHI
BY CLAUDIA (BERYL) MORGAN PHOTOGRAPHY BY TOM YAU
METHOD:
1. Add 45ml Legent to a cocktail shaker 2. Add 15ml Umeshu (Japanese fruit liqueur) 3. Add 10ml honey syrup, 25ml fresh lemon juice and 20ml egg white into shaker 4. Add ice, shake 5. Strain out ice and dry shake 6. Double strain into ceramic mug 7. Zest a lemon disc over the cocktail 8. Serve
METHOD:
1. Add 60ml Legent into a mixing glass 2. 15ml Bols Cacao and 15ml Piggs
Peake Suckling Pig Shiraz to mixing glass 3. Fill mixing glass with ice 4. Stir for 30 seconds 5. Double strain into coupette glass 6. Garnish with orange peel and cherry
HOW TO MR ELLIS
BY JEREMY BELAN, WEBSTERS BAR PHOTOGRAPHY BY TOM YAU
