Photography: Christie Graham

“Start with the classics,” says Girard. “If you like a flavour profile, then it’s just plug and play, but only swap one ingredient. That way, you’ll still have a cocktail that’s balanced.” For garnish, “only add something if it doesn’t muddle the appearance or flavour of your cocktail.”

To quote Antoine de Saint-Exupéry, “perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.”

Girard balances masculine and feminine with neutral-coloured cocktails on a concrete platter paired with whimsical garnishes like elderflower ice cubes and floral sprigs.

Here are four cocktail recipes to get your creative juices flowing, courtesy of Kris Girard and Torafuku.





- 1.5 oz brown butter Beefeater gin*

- 0.5 oz Giffard white chocolate syrup

- 1 oz cream

- 0.25 oz Giffard crème De Violette


Combine all ingredients in a shaker;

Shake and serve.


*Brown-butter-washed gin


- 1/2 lb unsalted butter

- 750 ml Beefeater gin


Melt ½ pound of unsalted butter in a pot on medium heat until browned;

Let cool and move to a one-litre Mason jar;

Add 750 ml of beefeater gin to the Mason jar butter;

Let sit at room temperature for six hours;

Place in fridge overnight;

Remove from fridge and separate the gin from butter by straining it through cheesecloth twice.



The Chai, with Elderflower Ice

The Chai


- Elderflower ice cubes

- 1.5 oz Chai Tea Infused Skyy vodka

- 0.75 oz lemon juice

- 1 oz vanilla simple syrup*

- Grated nutmeg for garnish


To make elderflower ice cubes, add edible flowers to water in an ice cube tray and freeze;

Combine Chai tea infused Skyy vodka, lemon juice and simple syrup in a shaker with ice;

Shake and serve over elderflower ice cubes;

Garnish with grated nutmeg.


*Vanilla simple syrup


- 2 vanilla pods

- 1.5 L sugar

- 1.5 L water


Split vanilla pods and extract the vanilla;

Add to a pot with sugar and water;

Reduce on medium heat until the sugar is dissolved (do not boil);

Remove from heat let cool to room temperature before use.



People’s Cocktail 2.0

People's Cocktail 2.0


- 2 oz Cucumber infused gin*

- 0.5 oz limoncello

- 0.5 oz elderflower syrup

- 4 dashes of ginger bitters


Combine all ingredients in a shaker with ice;

Stir to combine;

Strain to serve.


*Cucumber infused gin


- 1 large cucumber

- 750 ml Beefeater gin


Slice cucumber;

Fill a Mason jar with sliced cucumbers;

Top off with gin and let sit in a cool, dark place for seven days OR sou vide at 58 C for 1.5 hours;

Remove cucumber and strain.






- 1.5 oz Diplomatico reserve rum

- 1 oz parsnip juice

- 0.75 oz cumin coriander syrup*

- 0.25 oz melted white chocolate

- Parsnip chip

- Edible flowers


Combine rum, parsnip juice, cumin coriander syrup and melted white chocolate in a shaker with ice;

Stir to combine;

Strain to serve;

Garnish with parsnip chip and edible flowers


*Cumin Coriander Syrup


- 3 tbsp cumin

- 3 tbsp coriander

- 1 L water

- 500 ml sugar


Toast spices in a saucepan over medium heat;

Add water and reduce by half (to 500 ml)

Add sugar and dissolve;

Remove from heat let cool to room temperature before use.


All recipes courtesy of Torafuku