SPONSORED FEATURE

Tom Wood from Wyndham the 4th is Diageo Reserve’s first Hong Kong World Class Bartender of the Year. His favourite spirit is Don Julio tequila, which he calls ‘a complex tequila that is full of flavour and has a rich history’, and he uses it in his award-winning cocktail Rice to the Top.

Rice to the Top*
45ml Don Julio Reposado tequila
5ml fino sherry
10ml lime juice
15ml horchata**
15ml apple shrub***
1 egg white

Add all ingredients to a cocktail shaker and fill with ice. Shake vigorously for 12 seconds and then double strain ingredients into a chilled goblet. Garnish with a thinly sliced apple fan and present with raw rice and cinnamon on the side.

* Contains 13.98g of alcohol.
**To make horchata, blend one part of raw rice with three parts water. Flavour with cinnamon and vanilla and let rest, refrigerated for 12 hours, then strain.
*** To make apple shrub, mix equal parts of apple cider vinegar, apple juice and sugar.

Every drop is an art. Please enjoy responsibly.