Mix it up

By Susannah Song Source:Global Times Published: 2013-8-30 5:03:01

 A mix of summer drinks. Photos: IC

A mix of summer drinks. Photos: IC

A mix of summer drinks. Photos: IC

A mix of summer drinks. Photos: IC

Atmosphere's head mixologist Henning Neufeld from Germany has put his own spin on the classic Jamaican rum punch. Photo: Courtesy of Atmosphere

Atmosphere's head mixologist Henning Neufeld from Germany has put his own spin on the classic Jamaican rum punch. Photo: Courtesy of Atmosphere


As summer winds down, weeks of summertime bar-hopping, indulging in some of the tastiest and fanciest drinks around town, may have left your pockets feeling a little light. But that doesn't mean you should give up on the very best liquid treats of the season, nor does it mean that you ought to forgo the most refreshing drinks of the year.

Instead of flitting around the city's high-end bars for a night, treat yourself and your friends to a party in - and surprise them by serving up a drink list of favorites that will quench their thirst and leave them wanting more. The Global Times persuaded a handful of men who man the bar at drinking venues around the capital to share their seasonal favorites and help get you started on alcoholic offerings at home that are sure to be a real crowd-pleaser.

Before you get started, you'll need to invest in a few basics, including a cocktail shaker, and preferably one with a built-in strainer. Other good items to have on hand include a bar spoon, a wooden muddler and a one-ounce shot glass. You'll also want to stockpile your bar with a few cocktail glasses.

Top of the city 

His uniquely delicate twist on an old Jamaican favorite, German native Henning Neufeld serves up this frequent order for guests at Atmosphere, Beijing's highest bar in the city. The shy but focused 28-year-old was named Atmosphere's head mixologist in March of last year. Located on the 80th floor of the 330-meter China World Tower 3, the bar's drink list is full of recipes concocted by Neufeld who saw his career take off in 2008.

It was the year that he placed as a finalist at renowned Diageo's World Class cocktail competition in the US, an accomplishment equivalent to that at the Oscars in mixology terms. He said that his work in China, among an exciting mix of guests and music with a backdrop of the city's brightly lit central business district, all helps to inspire.

Rum punch

50 ml of Myer's dark rum

40 ml of orange juice

40 ml of pineapple juice

10 ml of lemon juice

10 ml of grenadine

5 ml of The Bitter Truth Pimento Dram (an allspice liqueur)

1. With your cocktail shaker, make sure all the ingredients are mixed well. Strain the drink into an old-fashioned glass filled with crushed ice.

2. Garnish the drink with a fresh sprig of mint and orange zest before sprinkling a bit of freshly ground nutmeg on top. The refined mix of spice and citrus offer subtle yet flavorful summer flavors.

Fun and flavorful 

American mixologist Anthony Evangelista takes joy in finding the unusual in the usual - giving classic drinks a daring edge. He brings something new to the table for Fairmont Hotel, which prides itself on a long tradition of hand-crafted cocktails for guests worldwide. At Fairmont Beijing, the 36-year-old who loves experimenting with fusion flavors helped the hotel chain introduce its "modern classics" serial to the season this summer with a couple of his own creations.

Cranberry cucumber mojito

6 fresh or frozen cranberries (or 8 blackcurrants)

3 slices of cucumber

3 sprigs of mint

45 ml of Mount Gay Silver Rum

25 ml of fresh lime juice

25 ml of simple syrup

30 ml of cranberry juice

30 ml of soda water

1. Drop the cranberries, cucumber slices and mint into a pint-sized mixing glass. Press with a muddler to release the flavors. Measure in the rum, lime, simple syrup and cranberry juice. Fill with ice, cap and shake.

2. Add soda water to the tin shaker then pour the drink into a large glass. Add more ice if needed. Garnish with a cranberry (or blackcurrant) and a cucumber slice on a pick. The crisp of the cucumber adds a clean and refreshing tone to the drink while the cranberry-syrup pair provides a nice "sweet and sour" balance. 

Teddy's Mexican pour 

Chinese bartender Hao Feng, better known by his nickname "Teddy," began learning to master his skills behind the bar in 2009. Also the manager of Mexican restaurant Cantina Agave in Sanlitun, the ripe 24-year-old said that of the "three coolest professions for men" - an athlete, DJ or bartender - he chose the latter because he loves working at night, when he feels "most inspired to create." With strong Mexican influences, Teddy's drinks prove how a tiny bit of tequila can have a lasting effect into the night.

Cantina's Paloma

45 ml of blanco tequila

25 ml of lime juice

15 ml of tequila nectar

30 ml of grapefruit juice

Soda water to taste

1. Shake well in an ice-filled shaker and strain into a chilled old-fashioned glass. Salt the rim of the glass before pouring the contents in and filling the rest up with soda water.

2. Stir with a bar spoon and garnish with orange zest. This well-balanced drink is a pleasing sip for even the pickiest of cocktail drinkers.

(Tip: Spread some salt evenly on a napkin and moisten the rim of the glass with lime. Then place the glass upside down on the napkin to get a perfectly salted-rim every time).

El Bandito

60 ml of Blanco tequila

25 ml of Oloroso sherry

15 ml of apricot brandy

2 dashes of orange bitters

1. In an ice-filled shaker combine the ingredients - and stir (not shake) to maintain the intensity of the alcoholic flavors. Strain and pour.

2. As an extra, wave an orange zest over the flame of a lighter before dropping it into the drink. The trick helps to bring out a wonderful citrus flavor. Those brave enough to make this their drink of choice for the night - beware. It is not a drink for the faint-hearted.

A sip of Yunnan

The Crowne Plaza at Beijing Sun Palace offers patrons the chance to cool down from the summer heat with a non-alcoholic cocktail or mocktail. Head bartender of the Piano Lounge, local Beijinger Eric Guo promises to satisfy the thirstiest of drinkers with this pu'er-based beverage that was inspired by the 28-year-old's love for the Yunnan tea.

Cool hazelnut pu'er tea

180 ml of pu'er tea

30 ml of hazelnut syrup 

1. Mix the ingredients together in a large glass and add ice cubes.

2. Stir evenly and then strain the mixture into tea cups to serve.

The bitterness of pu'er tea goes well with the nutty sweetness of hazelnut syrup. It is a glass that can help tired individuals recharge on a hot day or serve as a refreshing alternative for the alcoholic-weak.



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