SINGAPORE, July 16 — It’s the soundtrack of summer: Ice cubes clinking, effervescent bubbles fizzing and corks a-popping. To help jazz up your backyard barbecue or Sunday brunch, award-winning mixologist Philip Bischoff of Manhattan bar in Singapore shares his version of a Bloody Mary called Brunchin’, which spices up the traditional brunch cocktail with everything from HP sauce and Port wine, to caper berry vinegar. The Manhattan bar at The Regent Singapore Hotel was named best bar in Asia 2017, by the same organisers responsible for The World’s 50 Best Restaurants. 

Ingredients for "Brunchin’"

Rutte Celery Gin 45ml   Bloody Mary Mix 80ml   Lemon Juice 20ml   Port Wine 1 cup   Simple Syrup 15ml    

Ingredients for Bloody Mary mix  

Note: Recipe gives 1l of mix and leftovers can be kept in the fridge for 2-3 days.   Tomato Juice 1l   HP Sauce 20ml   Worcestershire Sauce 44ml   Celery Juice 20ml   Pepper  20ml  Salt 20ml    Horseradish  30ml   Sugar Syrup 30ml   Lemon Juice 20ml   Angostura Bitters 13 dashes   Caper Berry Vinegar 20ml  

Method for Bloody Mary mix   1. Combine all ingredients and be sure to mix well.   

Method for cocktail   2. Pour all ingredients in a shaker.   3. Dry shake without ice first and then shake with ice cubes until chilled.   4. Pour in a tall highball glass.   5. Add ice cubes.   6. Garnish with dehydrated vegetable chips. — AFP-Relaxnews