Recipe: The Veit cocktail from Asia’s best bar
Try your hand at The Veit, a sparkly pink drink made with gin, bitters and grenadine.
The Veit cocktail by mixologist Philip Bischoff of the Manhattan bar at The Regent Singapore hotel. Picture: Regent Singapore Hotel/Manhattan
For the second year in a row, The Manhattan bar at the Regent Singapore Hotel has been crowned the best bar in Asia at the 2018 edition of Asia’s 50 Best Bars awards.
Inspired by old New York, mixologist Philip Bischoff’s cocktail menu traces five distinct eras of the Big Apple, starting with the 16th century, when Dutch explorers settled the southern tip of Manhattan, to the 1990s, titled “Bright Lights, Big City.”
For your next dinner party or soirée, try your hand at Bischoff’s cocktail recipe, The Veit, a sparkly pink drink made with gin, bitters and grenadine.
Ingredients
50 ml Monkey 47 Sloe Gin
25 ml lemon juice
20 ml Grenadine
2 dashes Angostura Bitters
20 ml egg white
30 ml seltzer water
Method
1. Pour all ingredients in a shaker (without the seltzer).
2. Dry shake without ice first and then shake with ice cubes until chilled.
3. Pour in a Collins glass.
4. Add a large cube or ice cubes.
5. Garnish with (frozen) lemon twist and dry French rosé.
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