From the Orient: Emporium Hotel Cocktail Menu Launch


Whether you're sipping on these cocktail creations in the Cocktail bar, or crafting them yourself at home, Emporium Hotel Brisbane invited us to take a journey with them through the Orient last night for the new season menu launch. 

Japanese garden was the theme, with signature cocktails to-boot such as the 'Shiso Good' which we sipped upon arrival through to the 'Ginger Geisha' (my fav) on departure.

The Soft-Shell Crab Bao was the stand out dish for me, absolutely mouthwatering. 

Get the girls and get you're butts down to Emporium Hotel Cocktail Bar this weekend for some seriously good times. 


GINGER GEISHA INGREDIENTS:

30ML HAVANA CLUB 3 YEAR OLD HOUSE SPICED WHITE RUM
15ML MOZART WHITE CACAO
15ML KING'S GINGER LIQUEUR
10ML GINGERBREAD SYRUP
30ML COCONUT CREAM
6 MUDDLED BLACK SESAME SEEDS

GLASS:

ROCKS GLASS

METHOD:

BUILD ALL INGREDIENTS OVER ICE IN A BOSTON GLASS, MUDDLE SESAME SEEDS IN TOBBY TIN THE SHAKE AND STRAIN OVER ICE.

GARNISH WITH TOASTED BLACK SESAME SEEDS & HOUSE-MADE MERINGUE. 

Arabella TP