Through the Looking Glass Cocktail by Jestico + Whiles



The first ArchichefNight event in 2020 passed by, and we are proud for Jestico + Whiles team becoming finalists of this competition.

The theme of the night was ‘Cocktail’. Aurelien Thomas, Studio Associate, and Sam Buckley, Architectural Assistant, invented a Through the Looking Glass cocktail, inspired by our favourite ‘Alice in Wonderland’ book.



Ingredients for 10 jellies:

— 70 ml lapsong suchong tea, infused with ginger and lemon

— 30 ml gin

— 1g agar agar powder


Boil the tea with the agar agar powder in a saucepan for 2 minutes.

Wait 5 minutes for the tea to cool off and add the gin.

Place the tea in an ice cube tray and let it sit at room temperature until the jellies solidify.



— 150 g caster sugar

— 25 g of basil

— Rhubarb

— Soda water

— Gin

— Ice

— Butterfly pea flower extract

— Honey

— Lime


Rhubarb and basil soda

Dissolve the sugar in 150ml water over a low heat.

Leave to cool, add the rhubarb to infuse for 24 hours in the fridge.

Filter the syrup and store in a 1 litre bottle.

1 hour before serving, add the basil – tied up with cooking twine for easy removal from the bottle – and top-up the bottle with soda water.

Pour in a glass, in this order and without mixing the layers together: 1 tbsp of honey, 3 measures of gin and 5 measures of soda. Squeeze 1/2 tsp of lime juice and top up with some crushed ice mixed with butterfly pea flower extract.

Serve with a Lapsong Suchong tea jelly and a teaspoon of popping candy on the side.

Recipe developed by Sam Buckley and Aurelien Thomas from Jestico + Whiles, with Andrei Codrin Acsinia and Razvan Buescu from the Gentlemen Barristas.

Many thanks to Towent for organising the event.