Top the hibiscus spritz cocktail up with prosecco for extra fizz /

Chinese has never been so cool since the famed bite-sized street-food dim sum hit our menus. Specialising in the cuisine is Ping Pong, which opens its latest restaurant in Covent Garden and shares its favourite drinks to go with the trendy food

Ruby's cosmo

40ml Finlandia Vodka
20ml Triple Sec
7,5ml Lime Juice
1 drop (Darjeeling & Chamomile) bitter
30ml Reduced Spiced Cranberry
1 orange zest

Add dry calendula and a slice of orange zest to the bottom of the glass as a garnish. Pour the mixture into a Martini glass.

Spiced with cranberry the Ruby’s cosmo is both fruity and bitter

Chestnut sour

20ml chestnut puree
50ml Amaretto Di Saronno
10ml Monkey Shoulder
20ml lemon juice
1 Dash Angostura bitter
Ice and shake
Strain over a new ice
2 Sip straws

Put everything into a shaker, shake and pour into a glass and garnish with a winter leaf and a lemon wedge. 

The chestnut sour mixes whiskey with lemon

Hibiscus spritz

30ml St~Germain Elderflower
60ml Prosecco
Add 1 square block of ice with the hisbiscus flower
1 long lemon zest

Put the ingredients straight into one glass and garnish with a hibiscus flower.

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