Planning a brunch party? Here’s the one cocktail that should top your menu

To help jazz up your brunch plans on a Sunday, try a new version of a Bloody Mary called Brunchin’, which spices up the traditional brunch cocktail.

It’s the soundtrack of summer: ice cubes clinking, effervescent bubbles fizzing and corks a-popping. To help jazz up your backyard barbecue or Sunday brunch, award-winning mixologist Philip Bischoff of Manhattan bar in Singapore shares his version of a Bloody Mary called Brunchin’, which spices up the traditional brunch cocktail with everything from HP sauce and Port wine, to caper berry vinegar. The Manhattan bar at The Regent Singapore Hotel was named best bar in Asia 2017, by the same organizers responsible for The World’s 50 Best Restaurants.

Brunchin’ is a version of Bloody Mary which spices up the traditional brunch cocktail. (Regent Singapore Hotel/Manhattan)

INGREDIENTS

Rutte celery gin 45ml; Bloody mary mix - 80ml
Lemon juice 20ml; Port wine 1 cup
Simple syrup 15ml; Tomato juice 1l
HP sauce 20ml; Worcestershire sauce 44ml
Celery juice 20ml; Pepper 20ml
Salt 20ml; Horseradish 30ml
Sugar syrup 30ml; Lemon juice 20ml
Angostura bitters 13 dashes ; Caper berry vinegar 20ml

METHOD

1. Pour all ingredients in a shaker.
2. Dry shake without ice first and then shake with ice cubes until chilled.
3. Pour in a tall highball glass.
4. Add ice cubes.
5. Garnish with dehydrated vegetable chips.

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