Professional Documents
Culture Documents
O
Afficial Cocktails
Contemporary Classics
Contemporary Classics
BELLINI (SPARKLING) METHOD
INGREDIENTS Pour peach puree into the mixing glass with ice, add the
Prosecco wine. Stir gently and pour in a chilled flute glass.
100 ml Prosecco
Note:
50 ml White Peach Puree
SPACES – Triple One Somerset
111 Somerset Road, Level 3 PUCCINI – Fresh Mandarin Orange Juice;
ROSSINI – Fresh Strawberry Puree;
SINGAPORE 238164
Registered No. T06SS0054C
GARNISH
Official Cocktails
N/A
GARNISH
N/A
Contemporary Classics
BLOODY MARY (ALL DAY/PICK ME UP) METHOD
INGREDIENTS Stir gently all the ingredients in a mixing glass with ice,
pour into rocks glass.
45 ml Vodka
Note:
90 ml Tomato Juice
SPACES – Triple One Somerset
If requested served with ice, pour into highball glass.
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C
2 dashes Worcestershire Sauce
Tabasco, Celery Salt, Pepper (Up to taste)
GARNISH
Official Cocktails
GARNISH
N/A
Contemporary Classics
CHAMPAGNE COCKTAIL METHOD
INGREDIENTS (SPARKLING) Place the sugar cube with 2 dashes of biaers in a large
Champagne glass, add the cognac. Pour gently chilled
90 ml Chilled Champagne
Champagne.
SPACES – Triple One Somerset
10 ml Cognac
111 Somerset Road, Level 3
SINGAPORE 238164 2 dashes Angostura
Registered No. T06SS0054C
bitters
Few drops of Grand Marnier (optional)
1 sugar cube
GARNISH
Official Cocktails
GARNISH
Garnish with lemon twist.
Contemporary Classics
CORPSE REVIVER #2 METHOD
INGREDIENTS (ALL DAY) Pour all ingredients into shaker with ice. Shake well and
strain in chilled cocktail glass.
30 ml Gin
SPACES – Triple One Somerset
30 ml Cointreau
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Lillet Blanc
Registered No. T06SS0054C
30 ml Fresh Lemon Juice
1 dash Absinthe
GARNISH
Official Cocktails
Orange zest.
GARNISH
Garnish with lime wedge.
Contemporary Classics
FRENCH 75 (SPARKLING) METHOD
INGREDIENTS Pour all the ingredients, except Champagne, into a shaker.
Shake well and strain into a Champagne flute. Top up with
30 ml Gin
Champagne. SUr gently.
SPACES – Triple One Somerset
15 ml Fresh Lemon Juice
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Sugar Syrup
Registered No. T06SS0054C
60 ml Champagne
GARNISH
Official Cocktails
N/A
GARNISH
N/A
Contemporary Classics
GOLDEN DREAM (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into shaker filled with ice. Shake
briskly for few seconds. Strain into chilled cocktail glass.
20 ml Galliano
SPACES – Triple One Somerset
20 ml Triple Sec
111 Somerset Road, Level 3
SINGAPORE 238164 20 ml Fresh Orange Juice
Registered No. T06SS0054C
10 ml Fresh Cream
GARNISH
Official Cocktails
N/A
GARNISH
N/A, opUonal mint leave.
Contemporary Classics
HEMINGWAY SPECIAL METHOD
INGREDIENTS (ALL DAY) Pour all ingredients into a shaker with ice. Shake well and
strain into a large cocktail glass.
60 ml Rum
SPACES – Triple One Somerset
40 ml Grapefruit Juice
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Maraschino
Registered No. T06SS0054C
15 ml Fresh Lime
GARNISH
Official Cocktails
N/A
GARNISH
Garnish with rind of one lemon spiral.
Contemporary Classics
IRISH COFFEE (HOT DRINK) METHOD
INGREDIENTS Warm black coffee is poured into a pre-heated Irish coffee
glass. Whiskey and at least one teaspoon of sugar is added
50 ml Irish Whiskey
and sUrred unUl dissolved. Fresh thick chilled cream is
120 ml Hot coffee
SPACES – Triple One Somerset
carefully poured over the back of a spoon held just above
111 Somerset Road, Level 3
SINGAPORE 238164 50 ml Fresh cream (Chilled)
Registered No. T06SS0054C the surface of the coffee. The layer of cream will float on
1 teaspoon Sugar
the coffee without mixing.
Plain sugar can be replaced with sugar syrup
GARNISH
Official Cocktails
N/A
GARNISH
N/A
Contemporary Classics
LONG ISLAND ICED TEA METHOD
INGREDIENTS (LONG DRINK) Add all ingredients into highball glass filled with ice.
Stir gently.
15 ml Vodka
SPACES – Triple One Somerset
15 ml Tequila
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml White rum
Registered No. T06SS0054C
15 ml Gin
15 ml Cointreau
25 ml Lemon juice
30 ml Simple syrup GARNISH
Official Cocktails
GARNISH
Official Cocktails
GARNISH
Garnish with orange twist (opUonal).
Contemporary Classics
MINT JULEP (ALL DAY) METHOD
INGREDIENTS In Julep Stainless Steel Cup gently muddle the mint with
sugar and water. Fill the glass with cracked ice, add the
60 ml Bourbon Whiskey
Bourbon and sUr well unUl the cup frosts.
SPACES – Triple One Somerset
4 fresh Mint sprigs
111 Somerset Road, Level 3
SINGAPORE 238164 1 tsp Powdered Sugar
Registered No. T06SS0054C
2 tsp Water
GARNISH
Official Cocktails
GARNISH
Garnish with sprigs of mint and slice of lime.
Contemporary Classics
MOSCOW MULE (ALL DAY) METHOD
INGREDIENTS In an Mule Cup or rocks glass, combine the vodka and
ginger beer. Add lime juice and gently sUr to involve all
45 ml Smirnoff Vodka
ingredients.
SPACES – Triple One Somerset
120 ml Ginger Beer
111 Somerset Road, Level 3
SINGAPORE 238164 10 ml Fresh lime juice
Registered No. T06SS0054C
GARNISH
Official Cocktails
GARNISH
Garnish with a slice of pineapple with a cocktail cherry.
Contemporary Classics
PISCO SOUR (ALL DAY) METHOD
INGREDIENTS Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.
60 ml Pisco
SPACES – Triple One Somerset
30 ml Fresh Lemon Juice
111 Somerset Road, Level 3
SINGAPORE 238164 20 ml Simple Syrup
Registered No. T06SS0054C
1 Raw Egg White
GARNISH
Official Cocktails
GARNISH
Garnish with an orange zest and cherry
Contemporary Classics
SEX ON THE BEACH METHOD
INGREDIENTS (LONG DRINK) Build all ingredients in a highball glass filled with ice.
40 ml Vodka
SPACES – Triple One Somerset
20 ml Peach Schnapps
111 Somerset Road, Level 3
SINGAPORE 238164 40 ml Fresh Orange Juice
Registered No. T06SS0054C
40 ml Cranberry Juice
GARNISH
Official Cocktails
GARNISH
Official Cocktails
GARNISH
Lemon zest
Contemporary Classics
ZOMBIE (LONG DRINK) METHOD
INGREDIENTS Add all ingredients into an electric blender with 170 grams
of cracked ice. With pulse boaom blend for a few seconds.
45 ml Jamaican dark rum
Serve in a tall tumbler glass.
45 ml Gold Puerto Rican rum
SPACES – Triple One Somerset
Note:
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Demerara Rum
Registered No. T06SS0054C *Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part
20 ml Fresh lime juice
of cinnamon syrup
15 ml Falernum
15 ml Donn’s Mix*
1 tsp Grenadine syrup GARNISH
Official Cocktails
GARNISH
Official Cocktails
GARNISH
Garnish with half orange slice and a lemon zest.
The Unforgettables
ANGEL FACE (MARTINIS) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.
30 ml Gin
SPACES – Triple One Somerset
30 ml Apricot Brandy
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Calvados
Registered No. T06SS0054C
GARNISH
Official Cocktails
N/A
GARNISH
OpUonal Maraschino Cherry.
The Unforgettables
BETWEEN THE SHEETS METHOD
INGREDIENTS (ALL DAY) Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.
30 ml White Rum
SPACES – Triple One Somerset
30 ml Cognac
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Triple Sec
Registered No. T06SS0054C
20 ml Fresh
Lemon Juice
GARNISH
Official Cocktails
N/A
GARNISH
Garnish with a orange zest, opUonally a lemon zest.
The Unforgettables
BRANDY CRUSTA (ALL DAY) METHOD
INGREDIENTS Mix together all ingredients with ice cubes in a mixing
glass and strain into prepared slim cocktail glass.
52,5 ml Brandy
SPACES – Triple One Somerset
7,5 ml Maraschino Luxardo
111 Somerset Road, Level 3
SINGAPORE 238164 1 Bar Spoon Curacao
Registered No. T06SS0054C
15 ml Fresh Lemon Juice
1 Bar Spoon Simple Syrup GARNISH
2 Dashes AromaUc Biaers Rub a slice of orange (or lemon) around the rim of the
glass and dip it in pulverized white sugar, so that the sugar
Official Cocktails
GARNISH
Garnish with a lemon zest and a maraschino cherry.
The Unforgettables
CLOVER CLUB (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled cocktail glass.
45 ml Gin
SPACES – Triple One Somerset
15 ml Raspberry Syrup
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C
30 ml Egg White
GARNISH
Official Cocktails
Fresh raspberries.
GARNISH
N/A
The Unforgettables
DRY MARTINI (MARTINIS) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.
60 ml Gin
SPACES – Triple One Somerset
10 ml Dry Vermouth
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C
GARNISH
Official Cocktails
GARNISH
Garnish with lemon slice, optional lemon zest.
The Unforgettables
HANKY PANKY(MARTINIS) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
45 ml London Dry Gin
SPACES – Triple One Somerset
45 ml Sweet Red Vermouth
111 Somerset Road, Level 3
SINGAPORE 238164 7.5 ml Fernet Branca
Registered No. T06SS0054C
GARNISH
Official Cocktails
Orange zest.
GARNISH
Garnish with lemon slice and maraschino cherry.
The Unforgettables
LAST WORD (BEFORE DINNER) METHOD
INGREDIENTS Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.
22.5 ml Gin
SPACES – Triple One Somerset
22.5 ml Green Chartreuse
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Maraschino Liqueur
Registered No. T06SS0054C
22.5 ml Fresh Lime Juice
GARNISH
Official Cocktails
N/A
GARNISH
Garnish with cocktail cherry.
The Unforgettables
MARTINEZ (MARTINIS) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. SUr
well. Strain into chilled cocktail glass.
45 ml London Dry Gin
SPACES – Triple One Somerset
45 ml Sweet Red Vermouth
111 Somerset Road, Level 3
SINGAPORE 238164 1 Bar Spoon Maraschino Liqueur
Registered No. T06SS0054C
2 Dashes Orange Bitters
GARNISH
Official Cocktails
Lemon zest.
GARNISH
N/A
The Unforgettables
MONKEY GLAND (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
45 ml Dry Gin
SPACES – Triple One Somerset
45 ml Fresh Orange Juice
111 Somerset Road, Level 3
SINGAPORE 238164 1 Table Spoon Absinthe
Registered No. T06SS0054C
1 Table Spoon Grenadine
Syrup
GARNISH
Official Cocktails
N/A
GARNISH
Garnish with half orange slice.
The Unforgettables
OLD FASHIONED (BEFORE DINNER) METHOD
INGREDIENTS Place sugar cube in old fashioned glass and saturate with
biaer, add few dashes of plain water. Muddle unUl
45 ml Bourbon or Rye Whiskey
dissolved. Fill the glass with ice cubes and add whiskey. SUr
1 Sugar Cube
SPACES – Triple One Somerset
gently.
111 Somerset Road, Level 3
SINGAPORE 238164 Few Dashes Angostura Biaers
Registered No. T06SS0054C
Few Dashes Plain Water
GARNISH
Official Cocktails
GARNISH
N/A
The Unforgettables
PLANTERS PUNCH (LONG DRINK) METHOD
INGREDIENTS Pour all ingredients directly in a small tumbler or a typical
terracoaa glass.
45 ml Jamaican Rum
NOTE:
15 ml Lime Juice
SPACES – Triple One Somerset
Add diluUon up to taste, it can be given by water, ice or
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Sugar Cane
Registered No. T06SS0054C fresh juices.
Juice
GARNISH
Official Cocktails
GARNISH
Sprinkle with fresh ground nutmeg.
The Unforgettables
RAMOS FIZZ (LONG DRINK) METHOD
INGREDIENTS Pour all ingredients except soda water in a cocktail shaker
with ice, Shake for two minutes, double strain in a glass,
45 ml Gin
pour the drink back in the shaker and hard shake without
15 ml Fresh Lime Juice
SPACES – Triple One Somerset
ice for one minute. Strain into a highball glass, top up with
111 Somerset Road, Level 3
15 ml Fresh Lemon Juice
soda.
SINGAPORE 238164
Registered No. T06SS0054C
30 ml Sugar Syrup
NOTE:
60 ml Cream The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel
30ml Egg white Interna<onale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a
crew of 30 bartenders who passed the shaker from one to another.
3 Dashes Orange Flower Water
Official Cocktails
GARNISH
Garnish with lemon zest.
The Unforgettables
SAZERAC (AFTER DINNER) METHOD
INGREDIENTS Rinse a chilled old-fashioned glass with the absinthe, add
crushed ice and set it aside. Stir the remaining ingredients
50 ml Cognac
over ice in a mixing glass . Discard the ice and any excess
10 ml Absinthe
SPACES – Triple One Somerset
absinthe from the prepared glass, strain the mixed drink
111 Somerset Road, Level 3
1 Sugar Cube
into the glass.
SINGAPORE 238164
Registered No. T06SS0054C
2 Dashes Peychaud's Biaers
NOTE:
The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac
as it became hard to obtain.
GARNISH
Official Cocktails
GARNISH
N/A
The Unforgettables
STINGER (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.
50 ml Cognac
SPACES – Triple One Somerset
20 ml White Crème de Menthe
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C
GARNISH
Official Cocktails
GARNISH
Garnish with cherry and lemon zest
The Unforgettables
VIEUX CARRÉ (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. SUr
well. Strain into chilled cocktail glass.
30 ml Rye Whiskey
SPACES – Triple One Somerset
30 ml Cognac
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Sweet
Registered No. T06SS0054C
Vermouth
1 Bar Spoon
BénédicUne
2 Dashes GARNISH
Official Cocktails
GARNISH
Garnish with half orange slice and maraschino cherry,
opUonally use orange zest.
The Unforgettables
WHITE LADY (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
40 ml Gin
SPACES – Triple One Somerset
30 ml Triple Sec
111 Somerset Road, Level 3
SINGAPORE 238164 20 ml Fresh Lemon Juice
Registered No. T06SS0054C
GARNISH
Official Cocktails
N/A
IBA
IB
O
Afficial Cocktails
New Era
New Era
BARRACUDA (SPARKLING) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker except the
Prosecco, shake well with ice, strain into chilled highball
45 ml Gold Rum
glass filled with ice and top up with Prosecco.
SPACES – Triple One Somerset
15 ml Galliano
111 Somerset Road, Level 3
SINGAPORE 238164 60 ml Fresh Pineapple Juice
Registered No. T06SS0054C
1 dash Fresh Lime Juice
Top up with Prosecco
GARNISH
Official Cocktails
GARNISH
Garnish opUonally with a lemon slice and blackberries.
New Era
BEE’S KNEES (ALL DAY) METHOD
INGREDIENTS SUr honey with lemon and orange juices unUl it dissolves,
add gin and shake with ice. Strain into a chilled cocktail
52.5 ml Dry Gin
glass.
SPACES – Triple One Somerset
2 teaspoons Honey Syrup
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Fresh Lemon Juice
Registered No. T06SS0054C
22.5 ml Fresh Orange Juice
GARNISH
Official Cocktails
GARNISH
Lime wedge.
New Era
DARK ‘N’ STORMY (LONG DRINK) METHOD
INGREDIENTS In a highball glass filled with ice pour the ginger beer and
top floating with the Rum.
60 ml Goslings Rum
SPACES – Triple One Somerset
100 ml Ginger Beer
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C
GARNISH
Official Cocktails
GARNISH
N/A
New Era
FERNANDITO (LONG DRINK) METHOD
INGREDIENTS Pour the Fernet Branca into a double old fashioned glass
with ice, fill the glass up with Cola. Gently sUr.
50 ml Fernet Branca
SPACES – Triple One Somerset
Fill up with Cola
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C
GARNISH
Official Cocktails
N/A
GARNISH
Squeeze oil from lemon peel onto the drink.
New Era
ILLEGAL (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled cocktail glass, or "on the rocks" in
30 ml Espadin Mezcal
a tradiUonal clay or terracoaa mug.
SPACES – Triple One Somerset
15 ml Jamaica Overproof White Rum
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Falernum
Registered No. T06SS0054C
1 Bar Spoon Maraschino Luxardo
22.5 ml Fresh Lime Juice
15 ml Simple Syrup
30 ml Egg White (Optional) GARNISH
Official Cocktails
N/A
GARNISH
Garnish with sugar rim arround the glass.
New Era
NAKED AND FAMOUS (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
22.5 ml Mezcal
SPACES – Triple One Somerset
22.5 ml Yellow Chartreuse
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Aperol
Registered No. T06SS0054C
22.5 ml Fresh Lime Juice
GARNISH
Official Cocktails
N/A
or Malbech)
GARNISH
Garnish with lemon or orange zest with cherry.
New Era
OLD CUBAN (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker except the wine,
shake well with ice, strain into chilled elegant cocktail
6/8 pcs Mint Leaves
glass. Top up with the sparkling wine.
SPACES – Triple One Somerset
45 ml Aged Rum
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Fresh Lime Juice
Registered No. T06SS0054C
30 ml Simple Syrup
2 Dashes Angostura
Biaers
60 ml Brut Champagne GARNISH
Official Cocktails
GARNISH
Garnish with a slice of lime.
New Era
PAPER PLANE (BEFORE DINNER) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
30 ml Bourbon Whiskey
SPACES – Triple One Somerset
30 ml Amaro Nonino
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Aperol
Registered No. T06SS0054C
30 ml Fresh Lemon
Juice
GARNISH
Official Cocktails
N/A
METHOD
PENICILLIN (ALL DAY)
Muddle fresh ginger in a shaker and add the remaining
INGREDIENTS ingredients, except for the Islay single malt whiskey. Fill the
60 ml Blended Scotch Whisky shaker with ice and shake. Double-strain into a chilled old
7.5 ml Lagavulin 16y Whisky fashioned glass with ice. Float the single malt whisky on
22.5 ml Fresh Lemon Juice top.
22.5 ml Honey Syrup
IBA
GARNISH
Official Cocktails
(OpUonal)
GARNISH
Garnish with mint springs.
New Era
SPICY FIFTY (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with
ice, double-strain into chilled cocktail glass.
50 ml Vodka Vanilla
SPACES – Triple One Somerset
15 ml Elderflower Cordial
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C
10 ml Monin Honey Syrup
2 thin Slices Red Chili
Pepper
GARNISH
Official Cocktails
GARNISH
Garnish with a slice of orange.
New Era
SUFFERING BASTARD METHOD
INGREDIENTS (LONG DRINK) Pour all ingredients into cocktail shaker except the ginger
beer, shake well with ice, Pour unstrained into a Collins
30 ml Cognac or Brandy
glass or in the original S. Bastard mug and top up with
30 ml Gin
SPACES – Triple One Somerset
ginger beer.
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lime Juice
Registered No. T06SS0054C
2 Dashes Angostura Biaers
Top up Ginger beer
GARNISH
Official Cocktails
GARNISH
Garnish with a slice of orange.
New Era
TOMMY’S MARGARITA METHOD
INGREDIENTS (ALL DAY) Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled rocks glass filled with ice.
45 ml Tequila 100% agave
SPACES – Triple One Somerset
15 ml Fresh Lime Juice
111 Somerset Road, Level 3
SINGAPORE 238164 2 Bar Spoon of Agave
Registered No. T06SS0054C
Nectar
GARNISH
Official Cocktails
GARNISH
N/A
New Era
YELLOW BIRD (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
30 ml White rum
SPACES – Triple One Somerset
15 ml Galliano
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Triple Sec
Registered No. T06SS0054C
15 ml Fresh Lime
Juice
GARNISH
Official Cocktails
N/A
GARNISH
Garnish with lemon zest and white grapes.