Indulge in exceptional flavors only at The Ritz-Carlton Bar & Lounge this coming Friday until Sunday. An experience not to be missed as the legendary Luke Whearty makes a remarkable visit to the stylish location to serve up the finest and most exclusive drinks straight from the award-winning bar, Operation Dagger.
With a sophisticated atmosphere guaranteeing you feel like a VIP from start to end, The Ritz-Carlton Macau is the only post-work hotspot! There’s something for everyone during the anticipated three-day cocktail journey. Start with fruity, savory, strong, and fierce flavors. With every element carefully crafted to perfection, find your drink of choice as we break down the secrets behind Luke’s creative concoctions.
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A true avant-garde of the mixology industry, Luke’s Husk was inspired by efforts to minimize wastage. The idea came from researching cascara, the husk of the coffee bean that is dried and when used in infusions has a raisin tea-like flavor and aroma. The drinks were vacuumed, then the cascara sealed with passionfruit husk, burnt coconut husk, fino sherry, dry vermouth and cook sous vide overnight. The next step is to strain out the infusion and do a further cold vacuum infusion overnight with lime husk. The husk infusion is stirred over ice and strained into a frozen glass bowl. It is then garnished with half a passionfruit husk that is also filled with a house-made cascara sherry that the guest has the option of having as a shot or tipping into the drink to make sweeter.
Among Luke’s favorite chefs is Chef Magnus Nilsson from Faviken in Sweden. This cocktail manifests an admiration and respect for the talented chef, with whom he had the pleasure of meeting. He professes that it was the best dining experience he has ever had and that inspired him to create this special mix. The flavors are inspired by Chef Magnus’ recipe for almost-burnt cream.
Who doesn’t love truffles? And, transforming it into a cocktail makes perfect sense. The flavors of truffle, white chocolate, and mandarin vinegar comprise a special savory taste. By distilling the white chocolate and then combining it with bourbon and a house-made mandarin vinegar, the divine drink is served on top of a hand-chipped ice block and garnished with a mandarin segment coated in a mandarin and truffle oil gel.
Making a point from the finest details, this particular drink spawned from Luke’s favorite classic drink—a Bamboo cocktail—and also eating goat cheese at the same time. By infusing the two personal habits together, it created an exquisite flavor combination. An innovative technique of distilling goats cheese with the rotary evaporator and then stirring it down with fino sherry, dry vermouth, fermented pineapple and thyme-infused honey water, this is one cocktail you shouldn’t miss. The garnish is a faux lemon peel made from pineapple, goat cheese and honey.
When: 9:00pm–12:00am, Friday–Saturday, November 24–25, 2017
How much: Cocktails start at MOP $118