Damian is the first Los Angeles project from celebrated chef Enrique Olvera. Together with Santiago Perez and the venue’s exceptional team, Olvera delivers a standout Mexican restaurant and bar that ticks all the boxes. The beverage programme, curated by Yana Volfson, places a strong focus on agave, serving small-batch productions of artisans throughout Mexico. There are also several non-alcoholic sips on the menu, including their iconic agua frescas.
CUCUMBER, YUZU & PALO SANTO AGUA FRESCA
- 2 oz yuzu juice
- 2 oz agave syrup (1:1 by weight)
- 3 oz cucumber juice (made using peeled cucumbers and then strained)
- 12 oz palo santo agua (two palo santo sticks per 800 grams of hot water, infused for 24 hours)
Mix all the ingredients together and serve cold in a glass filled with ice. Garnish with basil seeds.
Silver Lyan at Riggs Washington D.C.
Silver Lyan at the five-star Riggs Washington D.C. is a subterranean cocktail bar from internationally acclaimed bartender Ryan Chetiyawardana (Mr Lyan). A ‘public place for private affairs’, Silver Lyan reimagines the traditional hotel bar, delivering something wildly new and disruptive to the current D.C. landscape. This is a truly groundbreaking cocktail bar that blends classical and kitsch styles to deliver a drinks experience that is second to none.
BOOZELESS SILVER WREATH
- 40mL Lyre’s White Cane
- 5mL Lyre’s Spiced Cane
- 5mL Seedlip spice
- 15mL lemon juice
- 15mL Berbere – Rose Syrup
- 75mL soda water
Combine all ingredients except soda water in a cocktail shaker with ice and shake briefly. Strain into a collins glass filled with ice. Top up with soda water and garnish with a rose petal.
Faena Hotel Miami Beach
- 4 oz pineapple
- 1 oz lime juice
- 2 jalapeños
- 0.5 oz agave
- club soda
Combine all ingredients except the club soda and shake in a cocktail shaker. Strain into a glass over crushed ice and top up with club soda. Garnish with a slice of lime and jalapeño.
Galleria Vik Milano
Galleria Vik Milano is ideally located in the historical centre of Milan and housed within the Galleria Vittorio Emanuele II, one of Italy’s most iconic landmarks. V Bart and Restaurant, the hotel’s art gallery restaurant, offers an assortment of creative cocktails that can enjoyed with views overlooking famous bull of the Galleria or at home
ASIAN ICED TEA
- 200 ml green / matcha tea
- 40 ml lemongrass water
- 5 mint leaves
- 40 ml Aloe Vera juice
- 25 ml lime juice
Combine all ingredients in a cocktail shaker with ice and shake briefly. Strain into a coupe glass.