Now that Singapore Cocktail Week is wrapping up its week-long booze fest, how's your liver holding up? If it isn't busted yet, here's your chance to tip the scale in full Bacchanalian fashion. Thanks to Gareth Evans, global brand ambassador for Absolut Elyx, we have here a cocktail recipe — dubbed Orchard — that's perfect for spicing up your weekend brunch. Forget the caipirinhas. This citrus-forward, smoky cocktail will show your friends just where the party's at. If you prefer to leave the mixing and shaking to Evans, catch him tonight at The Cufflink Club. He'll be there to booze you up real good once the clock strikes 10.
Here's what you'll need
50ml Absolut Elyx 15ml Calvados 35ml Freshly squeezed lemon juice 70ml Pear juice 70ml Lapsang Souchong tea 20ml Sugar syrup Dried lemon slice, for garnish
How to make it
1. Combine Absolut Elyx, Calvados, lemon juice, pear juice, Lapsang Souchong tea, and sugar syrup into a cocktail shake. Shake the mixture well with cubed ice and strain into a Moscow Mule mug. Bonus if you have a copper pineapple (one of those things you should beg, steal, or borrow). 2. Cap with crushed ice and garnish with dried lemon slice.
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