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Step inside Wing Lei Bar at Macau’s <a href="https://destinasian.com/macau-hotels-wynn-palace">Wynn Palace </a>and become enveloped in an emerald green and champagne gold jewelry box. Here the drinks are sweetened by natural fruit sugars like monk fruit, liqueurs, and a collection of homemade infusions, tinctures, and sugar proteins, a new alternative to sugar. The citrus syrups are turbo-charged with (the often misunderstood) MSG. Oddball ingredients like cereals and croissants from interhotel restaurants are re-purposed in an innovative concept that leans heavily into sustainability. 
That classic gimlet is turned into a Breakfast Gimlet with a B-corp certified Boatyard gin infused with unused cereal as its base, MSG charged citrus, agave syrup, and a lift of pink peppercorns. The result is a drink with depth, texture and a seamless balance of sweet and sour. 
The Toronto Sour is a nod to <a href="https://destinasian.com/update/discover-wing-lei-the-intimate-cocktail-bar-inside-macaus-wynn-palace">head mixologist </a>Mark Lloyd’s soon-to-be Canadian wife with Canadian rye whisky and salted maple syrup and the Melon Ball, a playful tip to Scotland’s most famous soda, Irn Bru, which becomes an orgeat here, with Midori, Falernum and white rum.—Nimmi Malhotra
<a href="https://www.wynnresortsmacau.com/en/wynn-palace/dining/wing-lei-bar?utm_source=googlemap&amp;utm_medium=referral?DestinAsian" target="_blank" rel="noopener">wynnresortsmacau.com</a> 
+853 8889 3663 
<a href="https://maps.app.goo.gl/UDrbuBBbFCpgwY8DA" target="_blank" rel="noopener">Wynn Palace, Av. da Nave Desportiva, Macao</a>

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