Add 50ml Feragaia, 20ml smoked seaweed syrup (Sugar kelp and lapsang souchong tea), 10ml white Modena vinegar to a highball glass. Add ice, top with soda and garnish with grapefruit dried sugar kelp.
Luxury hospitality is evolving, and the latest issue of Swiss Deluxe Hotels magazine shines a spotlight on a trend we at VE Refinery have championed from...
Introducing the new PENTIRE Paloma Can, a vibrant, alcohol-free cocktail that combines...
Join VE Refinery at the Zug Christmas Market 2024
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