Twenty Two of the world’s top bars and restaurants from the UK, Hong Kong, China, Canada and Australia have paired up and swapped signature cocktails as the D1 International Cocktail Exchange returns for a third year. Discerning cocktail lovers across the globe will be able to experience an authentic taste of global lifestyle, with a range of bespoke and luxurious cocktails, made with either award-winning D1 London Gin or D1 Potato Vodka.
See the cocktails below.
Black Sheep Restaurant is owned and operated by two chefs. Our mission is to make awesome food and drinks from scratch using quality ingredients, and serve it at an affordable price in a non-pretentious environment.
1½ oz D1 London Gin
½ oz sweet Vermouth
1 bar spoon Absinthe
½ oz blueberry lavender purée*
½ oz balsamic anise shrub**
¼ oz lemon juice (always fresh)
Combine all ingredients in shaker, wet shake! Double strain into a 6 oz coupe glass – ½ rim on glass (for rim: 1 lemon (zest only); 2 tbsp dried lavender, ¼ cup coarse sugar)
* Blueberry lavender purée 1kg frozen blueberries; 2 lemons: juice and zest; 100g sugar; 2 tbsp dried lavender (to taste) – combine in a pot, simmer for 10-15 minutes, puree then fine strain, adjust with water as needed
** Shrub 2 cups balsamic vinegar; 1 ¼ cups sugar; 8-10 star anise pods – bring to boil in pot, remove from heat, let sit overnight, then fine strain
Upstairs @ Campagnolo is a no fuss, full service cocktail bar with a focus on classic drinks. Located in East Vancouver, hidden behind a green door, we offer a selection of the world’s top spirits, interesting wines and local craft beer alongside an outstanding bar snack menu. Established in 2014 by Robert Belcham and winner of silver in Vancouver Magazine’s 2018 Best Bar. Peter Van de Reep is the beverage director for Upstairs @ Campagnolo. He opened Upstairs in 2014 for Robert Belcham and is a certified sommelier working towards advanced certification with the Court of Master Sommeliers.
2 oz D1 London Gin
1/3 oz Lustau Rojo Vermut
1/3 oz Amaro Montenegro
4 drops Bittered Sling Clingstone Peach Bitters
Stir all ingredients together, strain into a chilled coupe
Express the oils of a lemon swath over the drink and garnish
Pimlico’s hidden boozer. In 1852 this very building was bustling with countless ladies and gentlemen on a quest for top notch drinks in a splendid atmosphere. Tucked away in the dark recesses of an old Victorian pub with a sordid past, Bar Manager Warren Deroche and his CCC team have transformed the cellar into a diamond in the rough, a hidden cocktail bar beneath Artist Residence and the streets of the ever-changing Pimlico neighbourhood.
Cellar My Dear Number 1
45ml DJ’S Passion Star infused D1 Potato Vodka
25ml Verjus du Périgord
15ml Briottet crème de fi gue
10ml Aluna coconut rum
3 drops rose water
3 drops Miraculous foamer
5ml rich sugar syrup (1 part of water; 2 parts of sugar)
Serve in a Nick & Nora glass, garnish with 4 dashes of Angostura bitters and 1 rose bud
The Croft & Jones bar is a secret drinking den under The Clarence Social in the heart of Cheltenham, offering creative cocktails and table service until late. Recent winner of best bar in Cheltenham in this year’s industry awards, you’ll find warm service and a carefully selected bespoke menu.
Apples and Pears
35ml D1 Potato Vodka
20ml Capreolus Doyenne du Comice Pear Eau de Vie
20ml Palo Cortado sherry
10ml spiced cider syrup – made with Chinese five spice, cinnamon, cloves
2 dashes Fernet Blanca
Our ethos is ‘Creativity Is Contagious’. Making something that is beautiful in its presentation, challenging in its consumption and integral in its foundation. Our drinks and food are served in ways that stand us apart from anyone else, the flavour will delight and it may challenge taste buds and the ingredients we make it from have their place. Whether it be from a local source or from a corner of the world that correlates to the idea behind what you’re tasting, please ask us and we would love to tell you.
50ml D1 London Gin
30ml Palo Cortado sherry
25ml fresh lemon juice
20ml agave syrup
50ml black tea infused with shiitake mushrooms
2 dashes Angostura bitters
2 dashes Creole bitters
Throw, serve in a rocks glass with cubed ice and garnish with edible flowers
Being shoehorned into a corner of one of Victoria’s elegant old buildings seems slightly incongruous for a smart, modern Japanese restaurant, but Kouzu’s sympathetic, elegant design transforms the space entirely. There’s a “gentle romantic buzz” about the place that makes it perfect for date nights – although the business crowd also take full advantage of its “special energy”. Friendly staff “take time to listen”, and the drinks list will take you pretty much anywhere you want to go – and that includes some sexy cocktails like Skinny Love.
60ml D1 London Gin
15ml kiwi syrup
1 fresh kiwi (muddle)
2 shiso leaves
20ml apple juice
15ml lime juice
2ml Yuzu Kosho Japanese spice
20ml Cloudy Bay Sauvignon blanc
Garnish with a tonic foam top & shiso leaves
Situated on Park Lane in Mayfair, Lanes of London is housed in a late Edwardian mansion block that overlooks Hyde Park and Marble Arch. A relaxed bar area provides the perfect spot for after-work drinks, pre-dinner cocktails and late evening night caps. When it comes to cocktails, the bar at Lanes offers an expertly crafted list of unique creations as well as the classics. London’s finest drink producers are also well represented.
45ml D1 London Gin
15ml sencha syrup
15ml Tio Pepe
25ml lime juice
25ml egg white
2 drops Roots bitters
Dry shake & shake, garnish with dry orange & flame thyme
The Bird Bar is elegant and welcoming. From the moment you enter by the antique entry door, you will find wooden floors, a magnificent marble bar, black velvet stools and arched lights. The space is absolutely beautiful!
The cocktail was created by Mr. Antonio Diaz, bar manager of Le Bird Bar. He is passionate about everything that joins art and creation.
Peaches and Cream
1.5oz D1 Potato Vodka
0.5oz lemon juice
0.5oz white peach purée
0.5oz almond orgeat
1 teaspoon of greek yogurt
2 dashes of Dillon’s wormwood bitters
Pour all ingredients into shaker, reverse dry shake, and
double strain into a chilled coupette
Garnish with dehydrated lemon
Welcome to Maybe Frank, a traditional Italian pizzeria with a little secret inside - our small cocktail bar “the maybe”. We are focused on aperitivo and digestive cocktails. Maybe Frank is a place for daily-dining, Sunday drinking, and for a little day-dreaming of your next adventure to our beautiful mother land... Eh la Madonna!!!
50ml D1 London Gin
5ml Italicus Rosolio
15ml pink grapefruit juice
15ml apple and lime cordial*
Stir, chill and serve in a gimlet glass
*Apple Lime Cordial (Shelf Life 1 Month)
300g caster sugar, 100ml lime juice, 50ml green apple juice; 400ml pink grapefruit juice; 2pcs apple peel; 2 pcs lime peel; 2 gr malic acid; 2 gr citric acid.
Muddle all the peels with the sugar, add juice and heat with coffee
machine, stirring to dissolve. Allow to chill and add the malic acid.
Merchant House is home to one of the largest collections of gin and rum in the world. With an array of fine and rare examples available, offered in comfortable and relaxed surroundings, our basement cocktail bar is the City’s worst-kept secret. Our concept focuses on the history of the Empire, and our drinks list reflects the belligerent and tumultuous history in which gin and rum overlap.
Hodgson Old Fashioned
Build in an Old Fashioned glass:
50ml D1 London Gin
15ml IPA cordial*
x2 dashes grapefruit, orange and clove bitters
Garnish with dehydrated orange
*IPA cordial 2x serving spoons gooseberry jam, 250g white sugar
250ml water. Boil then remove from heat and add:
25ml citrussy IPA (Neck Oil by Beavertown), 11g citric acid
Rosewood Hotel Georgia combines the grandeur of the Roaring 20s with contemporary elegance in the heart of Vancouver. An unprecedented restoration, completed in 2011, returned Vancouver’s most legendary hotel to its place as one of the most prominent hotels worldwide. Rosewood Hotel Georgia offers an unmatched combination of heritage, sophistication and splendour – a return to the golden age of hotel travel.
60ml D1 Potato Vodka
30ml fresh mandarin juice
15ml yuzu syrup
Cover top with coconut foam*
1 spray of bergamot aroma
Shake hard and fine strain into a chilled cocktail glass
Float the coconut foam. Spray with bergamot aroma
(* 450ml coconut water, 2mg Versawhip,
1mg Xantham Gum)
The Fire Station is a re purposed fi re station built in 1906. We serve a range of classic cocktails, homemade gems and some twists on the favourites. It’s a relaxed atmosphere taking inspiration from some bars in Brooklyn c1950.
The Violet Underground
50ml D1 Potato Vodka
20ml fresh lemon juice
15ml sugar syrup
2 dashes Peychaud’s bitters
10ml Crème de Violet.
Vij’s has been serving award-winning, inspired Indian cuisine and warm hospitality in Vancouver since 1994. Chefs & Co-Owners Vikram Vij and Meeru Dhalwala are know for unique and innovative contemporary dishes, founded on hand-roasted Indian spices. Cocktail by Vij’s Group beverage program leader Jay Jones, a 22 year veteran of the Canadian bar community. Jay is the only Bartender ever inducted to the British Columbia Restaurant Hall of Fame.
1.5 oz D1 London Gin
1 oz mango nectar
0.5 oz Aperol
0.5 oz Giffard Abricot de Roussillon
0.5 oz fresh lemon juice
0.25 oz Pernod Anise
Combine all ingredients and shake with ice. Fine strain into a shapely, footed cocktail or beer glass (16oz). Heap with crushed ice, garnish with fresh flower and serve with a glass straw
Charlie’s is our take on a traditional Italian caffè. ‘Artisanal’ is our key element, from house-roasted Espresso beans to handmade fresh pasta & perfectly balanced negronis, it is everything we love about Italian caffè culture. We aim to create an experience for any guests who visit us, providing an exceptional service experience to exceed expectations.
30ml D1 Potato Vodka
10ml Fresh lemon juice
2 drops of rhubarb bitters
Topped up with Artisanal lemonade
Build in the glass
A fresh take on an evening lemonade, simple and delicious. High quality ingredients matter the most in the success of this long drink
Managed by Nick Tse and Ayako Miyake team, Bar Buonasera is a handcrafted cocktails and whisky bar located in Tsim Sha Tsui. Bar Buonasera is an authentic bar with a reputation for excellent service, in a chic and romantic setting, heavy on old-school cocktails, where the customer comes first and service that never surrenders substance to spectacle.
60ml D1 London Gin
15ml Italicus Rosolio Di Bergamotto 10ml St Germain elderflower liqueur 10ml Lillet Blanc
10ml Tio Pepe Fino dry sherry
Garnish: lemon peel twist
Glass: cocktail glass
Timing: before dinner
Method: Stir all ingredients with ice in a mixing glass, then strain and serve into a chilled cocktail glass, garnishing with a lemon peel twist.
The soon to be unveiled underground music room #AfterDarkAndBeyond is a stark contrast to the upper floor, with its dark and edgy decors. Expect some booze-heavy cocktails and vibrant events that cover a wide variety of music genres. This is the place to be for weekday shenanigans as well as special occasions. While the upstairs restaurant and bar is the space for you to relax and unwind, the music room prepares you for memorable nights that you won’t remember.
After Bitterness, Comes Sweetness
30ml D1 London Gin infused with bitter gourd*
5ml Suntory green tea liqueur
15ml chamomile honey water**
10ml fresh lemon juice
15ml cold brew green tea***
Garnish with mint and flowers, served in an urchin glass
*Bitter gourd infused D1 London Gin 350 gm sliced bitter gourd scraped clean of seeds and flesh 700ml D1 London Gin
**Chamomile honey water 30gm chamomile brewed in 1 ltr of hot water. Allow to cool and add 500ml honey, mixing well
***Cold brew green tea Add 1 green sencha tea bag to 1000ml of cold filtered water. Cold brew in a fridge for 16-20hrs then remove the tea bag
There is an evolving trend of coworking spaces popping up in bars around the world; seeing companies partner with on-premise venues to turn idle front-of-house spaces into communal offices for the remote working sector. At night G.E.M. is a bar, whilst it works as an office during the day. Gin and wine are G.E.M.’s primary drink serves and the bar offers a wide selection of spirits and a wine list that includes a wide variety and range of styles. G.E.M. is a place for groups of friends to have fun and relax after work.
40ml D1 London Gin
20ml homemade grapefruit & sage cordial
20ml fresh lime juice
2 dashes grapefruit bitters
60ml top up with house brut/ dry sparkling wine
Shake all the ingredients and strain into a tulip wine glass before topping up with champagne
Garnish with a grapefruit peel twist & sage leaf
Hope & Sesame opened in March 2016 and was the first “speakeasy” cocktail bar in Guangzhou. Tucked away behind a traditional Cantonese cafe in the quaint neighbourhood of DongShanKou, the bar is a joint venture between seasoned hoteliers - Bastien Ciocca & Andrew Ho. The bar has been awarded Best Bar in China 2018.
40ml D1 London Gin
15ml grapefruit & lemon oleo saccharum*
Topped up with sparkling Oolong tea**
From the spent husks of used citrus fruits, extract the essential oils and shake with D1 Gin Serve with a sparkling tea in reused tonic bottles and a starch straw
*Oleo saccharum Collect the citrus oils by preparing all the husks with a coating of sugar and leave to sit in a jar for about 2 weeks
** Sparkling Oolong tea Cold brew loose Oolong tea leaves and then carbonate in soda with CO2 capsules
Amid Albert Park’s eclectic architecture, an all-new Pop-Up Melbourne Laneway Bar awaits in the back ally of a five-star hotel. This grungy, urban hideout has been set-off with pop-art murals inspired by a blend of Melbourne and East London street art. Appropriately named Lizzie’s Lane, it offers London inspired bites, refreshing summer cocktails, and laidback tunes. With wooden crate-made chairs on Astroturf, festoon lights and lawn games, Lizzie’s Lane is the perfect place to unwind and soak up the sunshine this summer.
The quickest way to get to London is to build over ice:
30 ml of D1 London Gin
30 ml Elderflower Liqueur
10 ml Elderflower Sugar Syrup
Add 1 large (skull ice cube)
topped with Prosecco
MiaoQian BingShi is located in the neighbourhood of DongShanKou. It is inspired from the olden days style of Cantonese cafes and it hides the cocktail bar Hope & Sesame behind a secret door.
40ml D1 Potato Vodka
40ml Mancino dry vermouth
10ml NOLA coffee liqueur
2 drops Bitter Truth grapefruit bitters
A 50 / 50 vodka martini with freshness and a great length thanks to a touch of coffee
Stir and serve in a coupe or martini glass previously lightly sprayed with the oil of grapefruit peel and garnish with one coffee bean
Our marble bar, rich colors and vintage accents offer a unique decor that exudes both comfort and class. Outdoors, the sleek and sophisticated patio offers a secluded setting for seasonal dining tucked away in the heart of Boston’s Financial District. With its floor to ceiling windows, rich colors and cozy banquets, Society on High sets the mood for any occasion from girls nights out, to corporate meetings, to dinner and drinks with friends, and more. The warm and inviting outdoor patio is the perfect place for seasonal dining secluded from the bustle of Boston streets. Society on High strives to deliver excellence in ambiance, cuisine, drinks, and service.
Blood Orange Whisper
1oz D1 Potato Vodka
3oz D1 London Gin
1oz Blood orange juice
Dash orange bitters
Shake, strain, up. Garnish with a sugar rim and blood orange wheel.