Xmas Sbagliato by Delphine Kong

3 minute read

Delphine Kong has spent eight years in the bar industry, and her journey into mixology helped her overcome her social awkwardness. Once very shy, a friend suggested, “Why don’t you try bartending? Going behind the bar will force you to engage with the guests!” Delphine began her career as a barback at Jinjuu, a former Korean restaurant and bar located in Lan Kwai Fong Tower. During this time, she was fortunate to have Mr. Edgarito Santillan as her mentor—a bar manager who is now the co-founder of Honky Tonks Tavern, which is ranked no. 67 in Asia’s 50 Best Bars for 2024.

Delphine Kong I Photo by Star Sabroso
Delphine Kong I Photo by Star Sabroso

After her experience in Lan Kwai Fong, Delphine moved on to Bar Q88 at the JW Marriott and later took on management roles at cocktail bars Dr. Fern’s Gin Parlour and Foxglove. Eager to advance her career in mixology and bar management, she participated in the Campari Hong Kong Bartender Competition in 2019, where she reached the finals. Today two years since she began her career with the Campari Group Hong Kong as a Brand Ambassador in 2022—a dream job she has always wanted.

According to Delphine, Christmas embodies togetherness, gratitude, and care for loved ones. During the festive season, she enjoys experimenting with ingredients like cranberry, rosemary, and thyme in her cocktails, as they bring festive and wintry flavors that perfectly capture the holiday spirit. For her Christmas cocktail entry, she crafted a drink inspired by her favorite holiday dish: Cranberry Rosemary Roasted Chicken. It is a festive twist on the classic Italian Negroni Sbagliato. “This drink was born from a “happy accident” at Bar Basso in Milan during the ’60s when a bartender mistakenly used Prosecco instead of gin. In Italian, “Sbagliato” means “mistaken,” and it’s safe to say that the Negroni Sbagliato is the best mistake ever made!” Delphine enthuses. “It’s a reminder that sometimes you don’t just learn from your errors—you create timeless classics,” she adds. By swapping gin for Prosecco, the Negroni transforms into a remarkable and refreshing pre-dinner cocktail, and the bubbles add an extra festive touch.  

Christmas Cocktail Recipe: Xmas Sbagliato

Learn how to make the drink from the video below: 

Ingredients:
30ml Rosemary Sous Vide Campari
30ml Thyme Sous Vide Cinzano 1757 Rosso Vermouth
20ml Cranberry Juice
Prosecco

Xmas Sbagliato ingredients I Photo by Star Sabroso

How to make Rosemary Sous Vide Campari: 
Add 20g of rosemary sprigs to a 750ml bottle of Campari and sous-vide at 60 degrees Celsius for one hour. If you don’t have a sous-vide machine, simply let it rest at room temperature for 24 hours. Strain, bottle, and keep chilled.

How to make Thyme Sous Vide Cinzano 1757 Rosso:
Add 25g of fresh thyme to a 1000ml bottle of sweet vermouth and sous-vide at 60 degrees Celsius for 1 hour. If you don’t have a sous-vide machine, let it rest at room temperature for 24 hours. Strain, bottle, and keep chilled.

Directions: 
In a shaker, combine the Rosemary Sous Vide Campari and Thyme Sous Vide Vermouth. Add ice and shake well. Strain into a wine glass and top with Prosecco. Garnish with thyme and cranberries dusted with icy sugar for an elegant finishing touch.

Tasting notes:
This holiday cocktail is a great blend of festive flavors, sweet, savory, tangy, and refreshing, making it the perfect drink to celebrate the season. Its vibrant colors evoke the spirit of Christmas, showcasing a rich red hue from the Campari and cranberries, beautifully complemented by the lush green of fresh rosemary and thyme. 

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