Shaken or stirred, these classy concoctions will enliven an event and keep guests sipping in style.

Compiled by Lauren Arena

Zeta Bar

Gunpowder Plot

Incorporating the cold smoking technique takes this drink to another dimension. Gin is infused with gunpowder tea, with the addition of herbal notes from fernet branca and a couple of dandelion bitters for a floral touch. Served in a smoking cloche, amidst a pile of smoking gunpowder, twigs and oak scented fog, this drink is a definite crowd-pleaser.
Head bartender, Colin Tam


Zeta bar

Bacon-infused Bourbon & Maple Manhattan

A large measure of bourbon is ‘fat-washed’ with smoky bacon, a technique we borrowed from an underground bar in New York, and then stirred with maple syrup and a dash of vermouth. Served straight up with a cherry garnish and a side of crisp bacon, this is breakfast in a glass!

Head bartender, Colin Tam



O Bar and Dining

Mint Julep

This classic cocktail comes from the southern United States and dates as far back  as the early 19th century. Pressed peppermint is stirred with crushed ice and Woodford reserve bourbon to create a fresh flavour reminiscent of a summer afternoon breeze. This is a very straight forward mixture that really opens up as the flavour of the bourbon is gradually released through crushed ice.

Mixologist, Peter Fischer

O Bar and Dining

The Grilled Pineapple Martini

Caramelised pineapple, matched with agave syrup gives this cocktail a touch of natural sweetness without the heavy mouth feeling that sugar can leave behind. With subtle nuances of caramel, sip this while grazing through a cheese plate.

Mixologist, Peter Fischer