The Balvenie: Mastering the art of pairing tea with whisky
When tea and whisky are put next to each other for comparison, the intrigued mind will easily get surprised by the many parallels that can be drawn between these two classic beverages that have a history dating back thousands of years.
From the creative process of making a cup of tea or a barrel of whisky to tasting either of the drinks, there are many similarities between the two every step of the way.
Starting from the very first step of picking the raw ingredients – tea leaves are carefully handpicked with consideration to the geographical location of the plant and when it is farmed, and the barley is also treated with great attention to how and when it is dried using peat.
Such dedication and mastery that have a significant impact on the final outcome only prove that making tea or whisky needs extensive knowledge and years of experience to achieve the optimal taste for both beverages.
In this regard, the pioneering whisky label The Balvenie has set high standards when it comes to making whisky due to their trusted five rare crafts – barley that is homegrown in one of the few remaining malting floors, copper stills with the precise shape and size, the perfect cask and finally a whisky master who is passionate and has a high calibre of understanding and experience in this liquid gold.
Finally, when the final drink is in hand, both a whisky master and a tea master will appreciate their chosen drink in closely matching manners. While the tea master notes every rinse of the tea leaves as they sip, a whisky expert would note every single fill of the cask as they drink the alcoholic beverage.
All these matching qualities set a strong connection between tea and whisky thus making them a pair made in heaven. The single malt scotch whisky label The Balvenie is a trendsetter in discovering and perfecting the ideal tea and whisky pairings. Some of such iconic pairings include Week of Peat 14 paired with Emperor’s Breakfast tea, The Sweet Toast of American Oak Paired with Oolong Tea, Caribbean Cask 14 paired with Nepalese Jun Chiyabari, Doublewood 12 Paired With Jasmine Tea or Taiwanese Oolong tea.
Tap here to discover The Balvenie’s full range of Tea & Whisky cocktails with recipes for preparing each of them.
Negroni Week 2022: Where to find the best Negroni in Hong Kong
Red, bold and punchy. Negroni is an iconic Italian classic cocktail, typically mixed with gin, vermouth and Campari. Though it is an acquired taste for many because of its bitterness, it is an aperitif that is loved by many. So much so that every year, our favourite bars in Hong Kong celebrate the classic tipple and participate in Negroni Week, a global charity initiative to raise funds for any charity of their choice. This year, 40 of Hong Kong’s top bars and restaurants will come together for the 10th iteration of Negroni Week to mix classic and creative variations of Negronis in support of Slow Food. Inspiring a movement towards food and beverage that is good – for them, the people that produce it and the world. The Slow Food Negroni Week Fund will then support projects across the world promoting the preservation of cultural and biological diversity of food and beverage worldwide.
From 12 to 18 September, Hong Kong’s favourite watering holes will be stirring up new and creative recipes for both Negroni-lovers and those new to the classic cocktail. Opening on 12 September with The Negroni Week Opening Party “Closer Than Ever” at the Honly Tonks Tavern. It will be a handcuffed guestshift featuring duo-representatives from participating partners including Argo, DarkSide and The Dispensary. On top of Honky’s team Special Negroni Week menu, each bar duo will create and serve one original Negroni recipe. The prize is a donation to the winner’s local charity of their choice. On the closing night on 18 September, The Daily Tot will be hosting an exciting Negroni Speed Challenge featuring guest bartenders from six participating bars, while post-Negroni Week,Tell Camellia will continue its charitable spirit in support of Women for Women from 21 September onwards (read below for more information).
So, if you’re on the hunt for the best and most creative negroni this month, join Gafencu and in this global movement of drinking for a cause and see our top picks of negronis and where to try them.
Mexican-inspired craft cocktail bar Coa, no. 1 on Asia’s 50 Best Bar list for the second year running, is highlighting its Cacao Husk Rosita (HK$120) for this year’s Negroni Week. Featuring a mix of Cacao husk, Campari, Vermouth blend and Tequila Reposado for a complex blend that will surely satisfy classic Negroni lovers.
Argo is serving three styles of Negroni for this year’s Negroni Week. Aside from its original Single Origin Negroni, it will also be featuring recipes from their sister bars Virtù and BKK Social. Its Single Origin Negroni is a mix of Cascara Gin, Campari, sweet vermouth, habanero, and Hulu Gali cacao aged in cocoa pods from Malaysia, serving up a subtly chocolate tipple.
Photo: Negroni N5, courtesy of Aqua Restaurant Group
What’s better than sipping on a classic cocktail? Sipping on a classic cocktail with an idyllic view of Victoria Harbour. The city’s beloved Aqua bar and restaurant sits in its new abode on the 17th floor of the H Zentre in Tsim Sha Tsui. It will be serving a Japanese-inspired Negroni, Negroni N5 (HK$120) throughout Negroni Week. Crafted with bittersweet Campari, paired with genmaicha infused tequila, Aperol, red vermouth and mind-blowing umami bitters topped with a green tea surprise.
Photo: Ume Negroni, courtesy of Darkside, Rosewood Hong Kong
Over at Rosewood Hong Kong, the city’s timeless monument to rare aged spirits DarkSide calls for cacao lovers with its newly crafted UmeNegroni (HK$170). Mixed with chocolate Campari, plantation dark rum (instead of gin), plum sake, Mancino rosso vermouth, plum bitters and myrrh drops, this is an unusually sweet but delicious iteration of the classic punchy cocktail.
Photo: Four’s Style Negroni, courtesy of Terrible Baby, Eaton HK
Although Jordan isn’t always a location that springs to mind when on the hunt for the best cocktails, Eaton HK’s Terrible Baby makes the journey worth it. Not to be missed this Negroni Week, the bar will be stirring up a selection of four Negroni riffs, each (HK$100) to satisfy different tastes .
Negroni Clasico, a classic recipe of dry gin, Campari and sweeth vermouth; Terrible Negroni, featuring a splash of Aperol; Tropic-Thunder, a Garibaldi-style for a sweeter alternative that boasts a fruity mix of honey, orange and passion fruit, served in a flute; and our personal favourite, the Four’s Style Negroni, an innovative house cration of Terrible Rum Blend with bitters, spices and shiso leaf all aged in clay pot for three months for a balanced and smooth finish.
Photo: Popcorn Pandan Negroni, courtesy of The Daily Tot, Singular Concepts
Our favourite Carribbean rum-focused bar on Hollywood Road, The Daily Tot substitutes gin for – you guessed it – rum. Highlighting the Popcorn Pandan Negroni ($120), a pandan-infused dark rum, with popcorn-infused vermouth and Campari, the tipple is a blend of sweet, bitter and nutty. In addition, its signature Banana Negroni (HK$130) – a sweet, rum-based negroni that uses Flor de Caña 7yrs, Campari, Sweet Vermouth, Caramelised Banana and Clarified Banana, will also be on offer alongside recipes from its sister bars: Barcode, Tell Camellia and the recently opened house of Vermouth bar and restaurant Bianco & Rosso, mix of B&R Negroni Beefeater Gin, Campri, PunteMes, cedarwood essential oil and lemon zest.
Keep watch! For the closing of Negroni Week on 18 September, The Daily Tot will host six guest bartenders from participating bars, including Terrible Baby, Bella Lee and Tell Camelia in a friendly Negroni Speed Challenge. Come and cheer your favourite bartender as they mix, shake and serve up Negronis as fast as they can.
Photo: Darjeeling Negroni, courtesy of Tell Camellia, Singular Concepts
Famed for their tea-cocktails, Tell Camellia will be offering two technical renditions of a tea-negroni. Spiced Teagroni ($120) is a rum-based twist made with spiced tea while the Sencha & Shiso Negroni ($130) is made with redistilled sencha tea gin, shiso-infused vermouth, and Campari for a zesty, bittersweet riff of the classic Negroni.
But it doesn’t stop there! On 21 from 7pm onwards, Tell Camellia will be hosting Singular Concepts Guest Shift. Presenting a stage for four bartenders from each of Singular Concepts’ venues: Barcode, Daily Tot, Bianco & Rosso and Tell Camellia, each of the bar’s representative will throw their shakers together in support of Women For Women, a nonprofit humanitarian organization that provides practical and moral support to female survivors of war. For each cocktail sold, HK$10 will go to the foundation to help women who are victims of war.
Smashing seasonal summer cocktails now being served at Zuma
For cocktail aficionados looking to beat the heat, perhaps the latest round of limited-editions summer cocktails to launch at fine-dining establishment Zuma is just the ticket you’re looking for. To greet the season, the innovative izakaya-style eatery has kicked off festivities with its first-ever bottled Highball, created in partnership with local craft mixer Carbonation and Japanese whisky distillery Nikka. Dubbed the Zuma Yuzu Highball, this limited-edition tipple features a pronounced, bubbly yuzu flavour, rounded out with a kick of Nikka Coffey Grain Whisky and green apple. Sweet yet sour, it’s reported to be “the best cure for hot and humid summer nights”.
Elsewhere on the seasonal menu, Zuma has teamed up with yet another international alcohol brand – this time, Casamigos tequila, the tequila brand famously co-founded by George Clooney – to serve up two more thirst-quenching cocktails. The first is Bajiru Smash, a crisp concoction blending Casamigos Reposado with cucumber, lemongrass, lime, yuzu and fresh basil. The second is Shāpu, which sees Casamigos Blanco mixed with longan sake and citrusy notes, given a dash of sweetness with some watermelon juice and a lingering spicy bite courtesy of some shichimi umeshu. To celebrate this synergistic union between Mexican and Japanese flavours, Zuma will also be serving a special selection of tempura to match these drinks.
If that weren’t enough, Zuma is also inviting bartender extraordinaire Jay Khan of COA fame and most recently the winner of the Bartender’s Bartender 2020 award to host a special one-night-only Casamigos-featured affair at Zuma on 16 July from 6pm-9pm. Whether you’re in search of a post-work pick-me-up or just a smooth seasonal cocktail, Zuma seems like its’ pretty much the place to be this summer.
Holiday Spirits: Usher in the festive season with classic Christmas cocktails
It’s no secret that the unstoppable rise of high-end cocktail bars has birthed countless bespoke beverages to suit the taste buds of even the most discerning drinker. A happy byproduct of this is the spawning of a surfeit of splendid seasonal tipples to suit every occasion, big or small. Indeed, one needs to look no further than the recent Halloween celebrations to find countless night spots serving spookily-themed drinks – no doubt with an eye covertly on the cash counter.
However, there is one particular season of the year that – rather surprisingly – seems to proffer a paucity of such ‘trendy’ thematic tipples – Christmas. Indeed, when it comes to the most joyful time of the year, cocktail enthusiasts are more inclined towards traditional offerings to quench their thirst, ones that are delicious, nostalgic and – most importantly – warm.
We are, of course, talking about the hot toddies, eggnogs and mulled wines that have long been a staple of Yuletide gatherings for many European nations and their once-colonies. Hot toddy, one of modern Britain’s best-loved seasonal beverages, for example, is a descendant amalgam of the palm wines of India, American spiced rum and Scotch whisky.
Mulled wines, meanwhile, can trace their roots back to the Ancient Romans, who imbibed on heated wines to ward off the harsh winter cold. As their empire spread across the globe, so too did the love of this delicious drink, with ensuing generations adding spices, herbs and flowers to enhance its flavours to its current-day form.
Finally, eggnog, that most quintessential of Christmas cocktails, first originated as ‘posset’ – a warm, milky, ale-like libation brewed by 13th-century British monks. Eggnog eventually became tied to Yuletide cheer when it was transported to the Americas in the 1700s, with Mexico and Puerto Rico adopting the tipple as their own soon thereafter.
Today, these classic alcoholic refreshments and their countless derivatives remain an indispensable part of any Christmas celebration, with their fulsome flavours and soulful warmth all but ensuring their popularity for generations to come.
RECIPES
HOT TODDY
Ingredients:
1 1/2 oz whisky
1 tbsp honey
1/2 oz lemon juice
1 cup hot water
1 tea bag
Directions:
Boil water and steep tea bag for 3-5 minutes
In serving glass, add honey
Pour whisky, lemon juice and tea
Mix well to incorporate the honey
Garnish with lemon wedge
EGGNOG
Ingredients:
6 eggs (yolks and whites separated)
1/2 cup superfine sugar
1/4 tsp salt
2 tsp vanilla
2 cups brandy
1 cup milk
1/2 tsp grated nutmeg
Directions:
Beat yolks, 1/4 cup of sugar, salt, vanilla and nutmeg until very thick and light yellow
Slowly beat in brandy and milk
Cover and chill in fridge overnight
Before serving, beat egg whites to soft peaks
Beat in remaining sugar
Pour over chilled brandy mix and fold gently
Garnish with nutmeg
Sippin’ on Sustainability: John Anthony launches new zero-waste cocktails
While many establishments within the food and beverage sector are just now finding themselves adopting more environmentally friendly ethos, modern Cantonese restaurant John Anthony has been eco-driven from its very start. Giving a whole new meaning to green-thumbs, Executive Chef Saito Chau isn’t the only wiz when it comes to whipping up sustainable veggie dishes, as John Anthony’s mixology team composed of Katelyn Ix and Suraj Gurang, are also ensuring that the bar menu is a thing of zero-waste too.
Bay of Bengal
Drawing inspiration from the ancient Silk Road, John Anthony has crafted four house-infused Gin & Tonics and nine new Signature zero-waste cocktails all made from sustainable and locally foraged ingredients. Being home to one of Hong Kong’s largest collections of gin – over 400 and counting – bar goers can gaze aweingly at the four 12-litre transparent tubes that sit at the centre of the restaurants bar, which contain house-infused gins of shiso, strawberry, sun dried tomato and rhubarb.
Uprooted
Among those worthy of trying are the Bay of Bengal which has been infused with coconut washed gin, aveze, cardomom bitters. sandalwood tincture, spiced mango, lemon and Indian tonic – and is garnished with black pepper and a chickpea cracker. Clearly not your average drink, the cocktail’s taste is just a mighty as its ingredients list, as it perfectly balances its fruity flavours with the woody and floral notes from the sandalwood and spiced mango.
Also making our list of favourites – Uprooted – made with the combination of pandan vodka, tea-smoked ginger, lime, passion fruit honey and kaffrir lime tincture. The tea-smoked ginger proves to be the standout ingredient and it’s to no wonder as the plant has long been a flavour beloved for both its medicinal and culinary contributions in both Chinese and Indian culture. The pandan vodka also proved to offer something quite unique, a sure favourite for any adult with a still lingering sweet tooth.
Drinks Whiz: Create your own cocktails with these four delicious recipes
As we discussed in a recent article, cocktails – one of the most versatile alcoholic tipples, with hundreds upon hundreds of variations in existence – can widely be divided into two separate categories, those of a headier spirit-forward variety and those lighter fruit-forward blends. If you’re keen to transform yourself into a DIY drinks whiz, why not check out these four delicious recipes – both classical and contemporary iterations – and create your own cocktails in the comforts of your own home?
OLD-FASHIONED
Undoubtedly one of the most classic spirit-forward cocktails, this bourbon-based beverage is perfect for fans of smoky whisky flavours.
Ingredients
2oz of Rebel Yell bourbon
1 tsp of brown sugar
3 dashes of Angostura bitters
Orange peel for garnish
Instructions
Add sugar to glass, douse it in Angostura bitters and muddle
Add 60ml of Rebel Yell bourbon and stir until sugar dissolves
Add ice and strain into serving glass
Express oil of orange peel around lip of glass and add as garnish
PINK NEGRONI
Negronis are staples on bar menus the world over, and with good reason, and this contemporary interpretation puts a citrusy spin on the long-time favourite.
Ingredients
2oz of gin
1oz of Campari
1oz of lemon juice
1oz of Lillet Blanc
3 dashes of Bittermens burlesque bitters
1 sprig of tarragon for garnish
Instructions
Combine gin, Campari, lemon juice, Lillet, and bitters in a cocktail shaker filled with ice, then shake vigorously
Strain into a martini glass and garnish with a sprig of tarragon
MOJITO
The perfect summer drink, this rum-fronted cocktail a more-than-suitable refreshment for those hot summer days.
Ingredients
2oz of white rum
1/2oz of simple syrup
3/4oz of fresh lime juice
Mint leaves
Instructions
Add mint, simple syrup and lime juice to a shaker and muddle
Add white rum and ice, and shake vigorously
Strain into serving glass filled with ice and garnish with mint leaves
PINK GRAPEFRUIT WHISKY SOUR
A fruit-forward twist on a spirit-forward favourite, this is one whisky sour that packs a powerful citrusy punch.
Ingredients
1 pink grapefruit
2oz of whisky
5oz of lemon juice
2+ tbsp of sugar
Instructions
Grate roughly 1 teaspoon of pink grapefruit zest and mix with sugar
Wet the rim of serving glass and dip into the zest-sugar mixture
Squeeze the juice of one grapefruit into a large glass, then add the whisky, lemon juice and sugar. Stir until sugar dissolves.
Add ice to serving glass, pour the drink mixture then stir
Garnish with pink grapefruit wedge
Cocktales: Orchestrate a DIY bender by mastering the art of cocktail-making
Even before the first recorded use of the term ‘cocktail’ – as part of a satirical piece on the drinking habits of William Pitt, the then-British Prime Minister, in a 1798 edition of The Morning Post and Gazetteer, a London-based daily newspaper – intrepid long-distance seafarers were boldly imbibing alcoholic beverages mixed with fruit juices in order to ward off scurvy. Indeed, while cocktails first became popular in the US during the 1860s, their precursors – sundry punches and toddies – had long been commonplace in Britain and its many annexed territories.
Today, few alcoholic libations match the versatility of the cocktail, with thousands of options on offer, ranging from the more familiar to the more esoteric. Very much among the latter, for instance, is The Forgotten Tonic, a redoubtable blend of Kummel Wolfschidmt liqueur, Bols Genever, Bob’s cardamom bitters and tonic water.
Most cocktails, though, fall under one of two broad categories – fruit-forward cocktails and spirit-forward cocktails. The former favours fruitier, sweeter elements that mask the strong taste of alcohol and tends to consist of four primary elements – an alcohol, something sweet, something sour and a wild card. In the Strawberry Daiquiri, for instance, the primaries are rum, syrup, lime juice and strawberries.
Fans of full-bodied alcoholic aromas, meanwhile, tend to opt more for the kind of spirit-forward cocktails that first came to the forefront during the years of the US Prohibition Era (1920-33) as a means of making crude moonshine spirits a little more palatable. Here, the base alcohol is typically augmented with bitters, fortified wines or small doses of sweeteners, then stirred over ice and served promptly. The simplicity and unembellished nature of such powerful concoctions serve to forefront the chosen spirit, albeit with enough accompanying window dressing to mask any of its more unpleasant aftertastes. Its apotheosis is, arguably, the shaken-but- not-stirred Martini favoured by 007’s countless incarnations.
It is this very time of year, with summer in full swing, that the cocktail season tends to peak, with special takes on old favourites and wholly-new blends on offer from many of Hong Kong’s more high-end hostelries. If, however, you’re one of the growing number of inventive imbibers who are keen to master the arcane arts of conjuring up the perfect cocktail for themselves then, thankfully, many of the city’s most marvelled-at mixologists are only too happy to help.
Most notably, J Boroski, the Central-set speakeasy, offers cocktail-making masterclasses every second and fourth Tuesday of the month. Over the course of the workshop, attendees are taught how to concoct perfect spirit-forward and fruit-forward cocktails, while also being exposed to many of the more obscure elements of blended alcoholic beverage lore. On offer for groups of up to 15 people, it’s perfect for a low-key catch-up with friends, a work bonding event or a DIY date night with a prospective partner.
J Boroski. 13 Hollywood Rd, Central. (852) 2603 6020. hk@jboroski.com
Negroni Nights: The best bars for the ultimate negroni week experience
You’re going to want to put down your glass of wine for the upcoming week, and instead raise a toast with a nectarous negroni as Negroni Week once again makes its way back to Hong Kong.
Just in time for the now infamous Italian cocktail’s 100th birthday, Negroni Week will take place across the globe from 24–30 June. Now in its seventh year, the charity week was conceive by Italy’s very own Campari and later joined forces with imbibe. All put on for a good cause, the money raised off the sales will go towards the charities of the participating bars choice, with last years funds reaching US$2 million. Indeed, an array of top-notch Hong Kong establishments will be showcasing their unique spins on the classic cocktail, which had been known to consist of gin, vermouth rosso, and, of course, Campari.
Should one have an appetite for the apéritif, more than 10 bars here in Hong Kong will be waiting to fill up your cup.
Madam Saigon: Vietnamese street food elevated to fine-dining cuisine
As Asia’s World City, Hong Kong welcomes food from all over the world with arms wide open. But Vietnam’s home pride, street food, sometimes seems to sit at odds with the higher echelons of Hong Kong. However, newly-opened Madam Saigon in Tsim Sha Tsui is serving up gorgeous modern interpretations of classic casual Vietnamese dishes which are perfect for a low-key business lunch or a relaxed dinner.
Colourful interiors at Madam Saigon
Hong Kong-based chef Ken Lam brings high-quality ingredients, superior cooking techniques and a few choice global influences to his Vietnamese menu to elevate Viet cuisine from fine to ‘fine dining’. Lam has an uncanny skill for knowing when to swap out the traditional elements for higher quality ones, such as replacing freshwater prawns with their sea-faring cousins, and going straight to the source for fresher flavours. The restaurant imports unique ingredients such as baby lotus roots, rice paper wrappers and Phu Quoc peppercorns directly from Vietnam to be prepared in-house.
Ken Lam, Head Chef at Madam Saigon
Instead of the naff raffia and dried palm leaves which usually bedeck street-food restaurants, Madam Saigon opts for a balance of classy, shiny black furniture and lifts the atmosphere with one stunning illustrated mural and another of brightly decorated and textured Non La hats. Settle into the spacious dining area or, for a little more privacy, request one of the booth seats situated near the back of the restaurant.
Steamed Rice Flan with Minced Pork and Deep Fried Garlic
If you’re looking to show off to your foodie friends or global gourmands, then opt for the Steamed Rice Flan with Minced Pork and Deep Fried Garlic. Even for long-time fans of Vietnamese food, this might be new to you as it hasn’t yet made its way over from the mother country. If you’re a fan of glutinous Cantonese dumplings or Japanese mochi, then these will hit the spot perfectly. Warm and sticky with a salty, savoury crunch. Also ideal for sharing are the Madam Saigon Deep Fried Spring Rolls. Here, Lam swaps out traditional spring roll wrappers for net wrapping and gives them an extra long cook in the deep fryer. The result is both moreish and audibly crunchy.
Shrimp with Mixed Fresh Fruit Rice Paper Rolls
If you have an important client to impress, then perhaps order the Shrimp with Mixed Fresh Fruit Rice Paper Rolls and the Tom Yum Koong Soup with King Prawn. The rice rolls – an impressive visual display and balance of sweet and savoury flavours – tantalise the palate for an ideal amuse bouche, and the enormous majestic prawn with arching legs rising from its fragrant broth is a sensuous showstopper. Although not as spicy as traditional Thai seafood soups, the broth is a wider blend of sweet and sour flavours, with the slower burn allowing the flavour of the shrimp meat to shine.
Tom Yum Koong Soup with King Prawn
Madam Saigon remains well aware that you’ll need something with which to wash this deliciousness down, and have partnered with Blooms Roastery and Craft Tea, the renowned coffee brand of actor Moses Chan, to bring authentic Vietnamese Filter Coffee to the table. If you’re not planning on returning to the office after lunch then the restaurant’s Director of Mixology, Match Chan, has an exquisite handcrafted cocktail menu which is not to be missed. Miss Guava, an exotic blend of sweet guava juice, agave nectar and white rum with sour lime juice and white vinegar, was our particular favourite. Delicious enough to merit another…and maybe even another.
Miss Guava, an exotic blend of sweet guava juice, agave nectar and white rum
Madam Saigon. Shop B131, B1/F, Mira Place 1, 132 Nathan Road, Tsim Sha Tsui, Kowloon. 2808 4777.
Text: Alice Duncan
Mix Master: Pick your poison and pour your heart out
Entertaining at home is all about nailing the details, and even the most deftly executed dinner party can been undone by a sparsely stocked bar. While it’s tempting to improvise, nobody wants a concoction of vodka, cacao nibs and the leftover “mystery liquor” we all seem to haul back from holidays abroad. Enter the Perfect Drink Smart Scale & Recipe App.
Consisting of an electronic scale and smartphone app, Perfect Drink streamlines the process of making high-quality cocktails at home by making use of whatever ingredients happen to be on hand. Users begin by inputting their available poison into the app, which generates suggestions from an exhaustive catalogue of over 400 recipes. These are helpfully divided into 16 different categories, ranging from cocktails by era (Prohibition) to those calibrated by palette (spirit forward).
Once users have selected a desirable recipe, the Smart Scale calculates the precise ratios needed for a bartender-approved beverage. Simply place your vessel of choice onto the scale and pour the alcohol in until the Perfect Drink app alerts you to stop. The app also incorporates a timer for those cocktails that require shaking or stirring to finish, ensuring your drink has appropriate levels of dilution and chilliness.
Perfect Drink is currently available in two models: the PRO and the 2.0. The latter incorporates a durable stainless steel casing and an LCD display for ease of use. The cherry on top? Both versions come complete with a shaker so hosts can start crafting cocktails straight out of the box.
