SPONSORED FEATURE

Ricky Liau fell into bartending seven years ago and hasn’t looked back since. The cocktails he serves at mamoz are all crafted from premium spirits, including his personal favourite Tanqueray No. Ten gin. He calls it ‘an amazingly refined and well-balanced spirit with delicate citrus flavours at its heart’ – a perfect base for his signature cocktail.

Floating Snow*
40ml Tanqueray No. Ten gin
25ml Dalwhinnie 15-year-old
single malt Scotch whisky
10ml sugar syrup
3 dashes Peychaud’s Bitters
1 drop grapefruit bitters

Add all ingredients into a chilled mixing glass and fill with good quality ice cubes. Stir until it reaches an ideal temperature and dilution is achieved. Strain drink into a small goblet glass and spray the top of the drink with the oils from a lemon peel. At mamoz, this drink is presented with a bubble filled with the aromas of kaffir lime leaves. When the bubble pops, the fragrance becomes part of the drinking experience.

* Contains 23.5g of alcohol.

Every drop is an art. Please enjoy responsibly.