First things first, we're open during the holidays, so if you're here, we are too.
To make up for not being on a tropical beach somewhere, we have a fruity, citrusy, light, but serious cocktail for the holiday. The Wunderbar, the recipe for which was generously donated by Antony Konstantis from my favourite bar in Germany, the eponymous Antony's Bar in Frankfurt.
It's got ginger, cucumber, orgeat, lemon and gin, and can maybe make up, a little bit at least, for the fact we're not sitting on a beach somewhere.
Also, we have two wonderful Spanish brandies. Those of you who know me know how much I love Spanish brandies, which are criminally underknown (if that's a word) outside of Europe.
They tend to be sweeter, fruitier and more complex than their French cousins. They're impossible to find in Shanghai, but we're lucky enough to have two. One's a Solera Reserva and one's a Solera Gran Reserva. The solera system is interesting in itself, but I’ll bore you with the details while you’re trying one.