Ricky Liau's The Tear Rock

Ricky Liau represented Hong Kong at the World Class Bartender of the Year final, 2013.
  • 50ml Tanqueray NO. Ten
  • 25ml fresh lemon juice
  • 15ml cloudy apple juice
  • 15ml egg white
  • 10ml passion fruit syrup
  • 2 dashes peach syrup
  • 8 mint leaves
  • 8 basil leaves

Put all the ingredients into a shaker. First dry shake, then shake with ice.

Strain into a tear glass. Garnish with a few mint sprigs.

Recipe courtesy of: Ricky Liau, Mamoz, Hong Kong. Ricky Liau represented Hong Kong at the World Class Bartender of the Year final, 2013.

Note: Contains 22 grams of alcohol per serve

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

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