The ultimate LAIBA tasting set containing one of each cocktail from our Luxury Line
Strawberry & Rosemary Infused Gin, Aperol, Lemon, Apple, Rosemary Syrup, Bitters
Vanilla Infused Vodka, Black Rum, Cold Brew Coffee, Salted Caramel
Red Chilli & Kaffir Lime Leaf Infused White Rum, Lime, Apple, Coconut Syrup
Earl Grey Tea & Orange Infused Single-malt Whiskey, Vanilla Infused Salted Caramel, Bitters
Whiskey, Lemon, Nutmeg & Hazelnut Infused Salted Caramel, Apple, Bitters
Strawberry & Rosemary Infused Gin, Campari, Cinzano Rosso, Punt e Mes
Cucumber Vodka, Lemon, Passion Fruit
In Love With Rosemary
Sweet, yet light. Delicate, yet bold. Fruity, yet strong. You'll never forget your first taste of this drink, and you'll never remember how you weren't already In Love With Rosemary.
- Strawberry & Rosemary Infused Gin
- Rosemary Syrup
Bittersweet and refreshing with a hint of strawberry and rosemary
Garnish with fresh rosemary
Cold Brew Martini
The rich blend of sweet and luxurious flavours combine to make a truly decadent cocktail. The smooth finish of a cold brew coffee paired with the heavenly sweet tastes of vanilla, chocolate and caramel sets this cocktail apart from its peers. A drink fit for the hedonists: best served shaken, not stirred.
- Vanilla Infused Vodka
- Black Rum
- Cold Brew Coffee
- Salted Caramel
Sweet and well-balanced with undertones of vanilla and chocolate
Shake well and garnish with coffee beans
I Am Coconuts
This sweet and refreshing cocktail is reminiscent of a pina colada, but ours packs a punch; a hint of chilli sets your taste buds alight. The tropical blend of flavours makes for an unforgettable cocktail and whether it's summer or winter, you'll surely be saying: I am coconuts.
- Red Chilli & Kaffir Lime Leaf Infused White Rum
- Coconut Syrup
Sweet and refreshing with a hint of chilli
Garnish with a kaffir lime leaf and dried chilli
Earl's Old Fashioned
For the distinguished drinker, this classic cocktail is a staple of anyone's cocktail repertoire. Our recipe blends cultures by adding a decidedly British influence to this classic American cocktail, infusing whiskey with tea to set this drink apart from the crowd. Stand out while staying true to tradition with a LAIBA Earl's Old Fashioned.
- Earl Grey Tea & Orange Infused Single Malt Whiskey
- Vanilla Salted Caramel
Complex and rich with notes of citrus, caramel and oak
Garnish with orange peel
The LAIBA Sour. So good we gave it our name. This bold take on one of the world's oldest cocktails elevates it to renewed heights. The delicate infusion of nutmeg and hazelnut play off of the classic sours to give you an experience truly worthy of the name.
- Nutmeg & Hazelnut Infused Salted Caramel
Sweet and sour with a smooth finish
Garnish with a lemon peel
A classic negroni will take you back to Italy, with its simple recipe and refreshing bitterness. However, a Twisted Negroni will knock your taste-buds straight into the colosseum with its punchy fruity undertones and bold flavours.
- Strawberry & Rosemary Infused Gin
- Cinzano Rosso
- Punt e Mes
Bitter and well-balanced with undertones of strawberry and rosemary
Garnish with orange peel and rosemary
Two words: passion and delight. Two emotions this cocktail is guaranteed to elicit. For those who want their drinks refreshing, not sweet. The tartness of the passionfruit will leave you wanting more - and with a low-calorie cocktail, "more" comes guilt-free.
- Cucumber Infused Vodka
- Passion Fruit
Tart, crisp and refreshing. A low-calorie cocktail
Garnish with fresh mint and a cucumber slice
HOW TO SERVE LAIBA COCKTAILS
All our signature cocktails have been expertly curated by founding partner and Beverage Director, Michael Chen - an award-winning mixologist, considered one of the best in Asia.
Winner of the 2018 CHIVAS Masters China, former bartender at Eau-de-Vie Sydney and bar manager at The Roosevelt, one of the most awarded bars in Australia, featured in the World's 50 Best Bars for four consecutive years during his time.
He is currently the Bar Director of The Nest, The Cannery, and RYE&CO in Shanghai.