Sip & Toast
A drink for every stamp in the passport.
Each cocktail comes from a place Gina has eaten her way through, paired with the dish she brought home. Mix one, cook the other, and you’ve traveled for the night.
21+ only · Please drink responsibly · Never drink and drive
Make it at home
Lima, Peru
Pisco Sour
You’ll need
- 2 oz pisco
- 1 oz fresh lime juice
- 3/4 oz simple syrup
- 1 egg white
- Angostura bitters
How Gina makes it
Shake everything but the bitters without ice, then again with ice. Strain into a glass and dot three drops of bitters on the foam.
Pair it with Peruvian ceviche →Port of Spain, Trinidad
Trinidad Rum Punch
You’ll need
- 1 part fresh lime juice (sour)
- 2 parts simple syrup (sweet)
- 3 parts rum (strong)
- 4 parts juice or water (weak)
- Angostura bitters, grated nutmeg
How Gina makes it
Remember the island rhyme: one of sour, two of sweet, three of strong, four of weak. Stir over ice, add a dash of bitters and grate nutmeg on top.
Pair it with Trinidad doubles →Italy
Aperol Spritz
You’ll need
- 3 oz prosecco
- 2 oz Aperol
- 1 oz soda water
- Orange slice
How Gina makes it
Fill a wine glass with ice. Pour the prosecco, then the Aperol, then a splash of soda. Garnish with orange.
Pair it with Sicilian arancini →The Southwest
Paloma
You’ll need
- 2 oz tequila
- 1/2 oz fresh lime juice
- Pinch of salt
- Grapefruit soda to top
How Gina makes it
Salt the rim, fill with ice, add the tequila and lime, and top with grapefruit soda. One gentle stir.
Pair it with Santa Fe carne adovada →Taipei, Taiwan
Whisky Highball
You’ll need
- 1 1/2 oz whisky
- 4–5 oz very cold soda water
- Lemon twist
- Lots of ice
How Gina makes it
Chill the glass, pack it with ice, add the whisky, then pour the soda slowly to keep the bubbles. Twist lemon over the top.
Pair it with Taipei beef noodle soup →Canada
Caesar
You’ll need
- 1 1/2 oz vodka
- 4 oz Clamato
- 2 dashes Worcestershire
- 2 dashes hot sauce
- Celery salt rim, lime wedge
How Gina makes it
Rim a tall glass with celery salt, fill with ice, build the ingredients, stir, and finish with lime. Canada’s favorite brunch drink.
Pair it with Montreal poutine →Gina’s wine & spirits picks
Zero-proof, full flavor
Every drink above has a no-alcohol version: swap the spirit for chilled sparkling water or tea, and keep the fresh citrus and syrup. Fiji’s kava, an earthy root drink shared in welcome ceremonies, gets its own story soon.
Content intended for adults of legal drinking age. Please enjoy responsibly.