#HennessyMyWay Presents 5 of the Top 10 Winning Bartenders and their winning Hennessy Sustainable Cocktail

Hennessy, the world’s best-selling cognac, reveals the winners  of the HennessyMyWay challenge. The third instalment in the annual series challenged  bartenders globally to create and submit their version of a sustainable cocktail using any Hennessy cognac. The versatile appeal of Hennessy’s range makes it ideal for creating any  cocktail and gives bartenders the flexibility to get expressive with their creations.

“We are ecstatic to see the bartenders get creative and rise to the occasion given that this  year’s challenge of creating a sustainable cocktail is still a fairly new concept in this space. We  feel bartenders have also done an exceptional job in showcasing the many different ways  Hennessy can be enjoyed,” says Thomas Bouleuc, Managing Director of Moët Hennessy Diageo  Malaysia & Singapore.

“With each passing year, we are more impressed with the amazing talent pool across Malaysia.  Every bartender has taken their own unique approach to the challenge which is why we are  looking forward to bringing these sustainable cocktails to our consumers as part of the  upcoming ‘Hennessy Cocktail Trail’,” Bouleuc went on to say. 

Head over to these bars to enjoy these winning and first-of-its-kind Hennessy sustainable cocktails:
Arsenio Mariano  - “Method in Madness” (Moon Bar) 
Avai Saravanan – “Henne-City” (Wetdeck - Woobar, W KL) 
Joshen Chew – “Monkey Business” (Hyde@53) 
Loo Hong Xiang – “Teguk Wangi” (61Monarchy) 
Mike Fan – “Elixir Of The God” (Bartailor) 
“Elixir of the God” by Mike Fan, Bartailor
Hennessy VSOP is infused with a herb mix of vanilla, ginseng, wolfberry, dried dates, and dried chrysanthemum flower to bring out the exotic flavour of the star ingredient chicken essence. ‘Elixir of the God’ was crafted to create a wholly new dimension to enjoying Hennessy – a cocktail with health benefits, reminding people to slow down and enjoy the pleasures of life.
  • 45ml Hennessy V.S.O.P
  • 30ml Disaronno Amaretto
  • 10ml Vanilla Syrup
  • 1 can Chicken Essence
  • 4pcs Ginseng
  • 4pcs Wolfberry
  • 3pcs Red Dates
  • 3pcs Dried Chrysanthemum
  • Chicken Skewer Garnish
“Teguk Wangi” by Loo Hong Xian, 61 Monarchy
Wake up with a tall glass of breakfast cognac. A reinterpreted Southeast Asian “Cham” made with Hennessy V.S.O.P, stale coffee beans and locally-sourced pandan leaves. “Tenguk Wangi” is sustainably crafted without the use of ice or water.
  • Hennessy V.S.O.P
  • 90ml clarify yoghourt pandan milk tea
  • 50ml coffee and liquorice infused Hennessy
  • 1 spray of pandan coffee
  • Pandan leaf and coffee bean garnish


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