Cocktail Hour: Rhyan Noguera's Sour Apple Martini

Taboo barkeep Rhyan Noguera demonstrates his penchant for marrying unusual ingredients for us with this frothy cocktail

HOW IS IT MADE?

Muddle several slices of green apple in a shaker. Strain and combine with a jigger of gin, fresh green apples, 25ml of green apple schnapps, 30ml of apple juice and 20ml of sweet and sour mix. Shake well. Strain into a pre-chilled conical glass, presenting over a separate vessel containing ice to prevent dilution. Noguera claims that the cocktail “still tastes the same” after 30 minutes. In a separate flask, combine several spoonfuls of St Germain Elderflower Liqueur and cocktail foamer. Charge with a pump and gently spoon the aromatic foam onto the drink.

WHAT MAKES IT SPECIAL?

Sour Apple Martini with Elderflower Foam is a fragrant spin on the whisky sour. Green apples are specially selected for their tangy crispness, which is underpinned by the subtle flavours of gin and elderflower foam. In a bid for a more interactive experience, customers at Taboo, Hong Kong have the option of spooning the foam onto the drink themselves.

Cocktail Hour Rhyan Nogueras Sour Apple Martini 1

WHEN TO INDULGE?

Refreshing, tart and a visual masterpiece, Sour Apple Martini with Elderflower Foam is designed as an aperitif. 

WHO CREATED IT?

Filipino by descent, Rhyan Noguera got his start in the industry at Finds, where he apprenticed under head bartender Antonio Lai (whom we profiled here), before taking up his current post of bar manager at newly opened Taboo in August, 2012. His penchant for marrying unusual ingredients has spawned the stylish club and lounge’s molecular cocktail menu. Standouts include the Old Fashioned Smoke Cigar and the Down the Rabbit Hole party shooter.

Cocktail Hour Rhyan Nogueras Sour Apple Martini

Taboo
16 Arbuthnot Road, Central
Tel: 852 2537 6163

Taboo

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