3 year-infused Hennessy XO Cognac, Johnnie Walker Black Label, Pedro Ximenez, homemade black walnut soda water, and burnt orange ice
Star anise are nature’s little jewels. Here, they are painted gold to emphasise their decorative character and attest to the depth of this twist on a Whisky Highball. This cocktail is an entrant into 2018 Diageo World Class competition.
Victoria Chow (b. 1989) Martini Constellation, 2018
Pickled vegetables on copper, Ketel One vodka, Gin Mare, Lillet Blanc, Woods “kitchen sink” lactofermented vegetable brine
Martini Constellation was inspired by Alexander Calders’ mobiles - moving sculptures made with delicately balanced or suspended shapes that move in response to touch or air currents. Martinis are a fine balance between its simple components and is innately the most subjective of cocktails. This cocktail changes over time depending on the new ‘scraps’ added to the ferment.
Walking on Egg Shells
Victoria Chow (b. 1989) Walking On Egg Shells, 2018
Egg shells have a ‘concrete’ character - often overlooked and thrown away in bars along with the yolks. Here, the shells have an after-life of their own - serving both as vessels for garnish and as a structural art piece. The yolks are cured and used for extra flavour. Based on a New Orleans classic, the Ramos Gin Fizz, this cocktails takes 8-minutes to