Green Elixir Serves: 1 By Matt Varona

Bar Manager, Carousel Ingredients: Method: 2 celery stalks Fill a long tumbler glass to the top with ⅓ of a cucumber cubed ice. Pass the celery, cucumber ¼ of fennel, roughly chopped and fennel through a blender (to make 25ml lemon juice 100ml of juice), and pour the juice over 50ml vodka the ice. Add the lemon juice and vodka, A pinch of black pepper then sprinkle over the black pepper, A pinch of grated horseradish grated horseradish, and celery salt. A pinch of celery salt Finally add the TABASCO® Green Sauce 3 dashes of TABASCO® Green Sauce and stir using a cocktail stirrer until some of the ice melts. Top up with more Garnish: cubed ice and stir again. 2 small green olives, pitted 1 anchovy, salted To garnish, wrap the anchovy around the two olives in an ’s’ shape and skewer through using a bamboo cocktail stick. Rest horizontally on the rim of the glass to finish. The Rising Sun Serves: 1 By Matt Varona

Bar Manager, Carousel Ingredients: Method: 3 dashes of TABASCO® Sauce Add 3 dashes of TABASCO® Sauce to 40ml vodka a short tumbler glass. Next pour in the 25ml sake vodka, sake and rice wine vinegar, then 10ml rice wine vinegar add the soy sauce, fish sauce and a 5ml soy sauce pinch of black pepper. Fill the glass to 5ml fish sauce the top with cubed ice and stir using Pinch of black pepper a cocktail stirrer. Pour in the tomato 125ml tomato juice juice, top up with more cubed ice, and stir again. Garnish: 1 small stick of celery To garnish add in a small stick of celery 1 small handful of dried shiitake and sprinkle the shiitake mushrooms mushrooms over the top. Rum Reviver Serves: 1 By Matt Varona

Bar Manager, Carousel Ingredients: Method: 150ml pineapple juice Pour the pineapple juice, the lime juice 12.5ml lime juice and aged rum into a short tumbler 50ml aged rum glass. Add 2 dashes of TABASCO® 2 dashes of TABASCO® Habanero Habanero Sauce, then fill to the top Sauce with cubed ice. Stir using a cocktail stirrer until some of the ice melts. Top Garnish: up with more cubed ice and stir again. A quarter slice of fresh pineapple 1 cinnamon stick To garnish, place the pineapple slice A pinch of muscovado sugar on top and the cinnamon stick next to 2 dashes of TABASCO® Habanero it. Sprinkle over the muscovado sugar Sauce and drizzle TABASCO® Habanero Sauce across the pineapple to finish.