Ming Julep, Song Bar, Shangri-La Hotel, Paris
- 7cl Glenfiddich 15 Year Old Solera Reserve infused with green shiso
- 5cl homemade coconut flower syrup
- Crushed ice
- Green shiso leaf and coconut powder to garnish
To create this cocktail, combine the Glenfiddich infused with green shiso and coconut flower syrup, pour over crushed ice and garnish with a green shiso leaf and coconut powder.
Try the cocktail in Shangri-La Hotel Paris’s seasonal pop-up, Song Bar, where cocktails featuring Glenfiddich whisky and Hendrick’s Gin are paired with an Asian tapas menu and stellar Eiffel Tower views.
Taking over one of the hotel’s palatial suites with heated terrace winter garden, the bar transports you to 1930s Shanghai with a red, gold and black color scheme, velvet arm chairs and Asian music.
The bar was named after the Song dynasty, which reigned in China from 960 to 1279 – a time noted for its flourishing commerce, culture and social life. Taking this as their inspiration, head barman Clement Emery and his team created a series of cocktails using Glenfiddich and Hendrick’s as their base.
In addition to the Ming Julep creation, whisky cocktails include the Hutong made with Glenfiddich Project XX Whisky, Bache Gabrielson American Oak Cognac, Drambuie 15 Year Old Whisky, Pedro Ximenez Sherry and buckwheat; and the Opium cocktail encompassing Glenfiddich 21 Year Gran Reserva Whisky, Caroni 15 Year Rum, cardamom, tobacco, tonka bean and poppy.
Of the Hendrick’s cocktails on the menu, Ping is the New Red brings together Hendrick’s Gin, rose, Otto’s Vermouth and cardamom liqueur; and the Yin & Tonic combines Hendrick’s Gin, Genievre juniper liqueur, mini cucumbers, rose petals and yuzu tonic.
Pair these creative drinks with small plates ranging from Shanghai-inspired bites such as Peking duck bao, mushroom bao and three types of dumplings, to international dishes including Thai marinated octopus with mango and papaya, Asian cold cuts, and servings of caviar.