COA
Award-winning mixologist Jay Khan, of the Mexican-inspired COA, shakes up a Mezcal Negroni. His agave-based cocktail bar is the first of its kind in Hong Kong, leaping to the top 20 of Asia’s Best Bars in 2019 with its creative drinks mixed from artisanal tequilas and mezcals.
Ingredients:
30ml of Alipus San Balthazar’s Mezcal Joven
30ml of Mancino Rosso’s sweet vermouth
30ml of Campari
Method:
Stir all ingredients over ice in a rock glass until properly chilled
Garnish with orange peel twisted over the cocktail
Hue
Located at the Hong Kong Museum of Art, Hue is a showstopper of an Australian restaurant with panoramic views looking out to Victoria Harbour knows how to mix a cocktail. Bar manager Steffen Willauschus creates a vibrant pink Blueberry-Thyme Collins to impress your guests.
Ingredients:
40ml of jasmine tea-infused gin
25ml fresh lemon juice
15ml of blueberry and thyme syrup
A splash of soda water
Method:
Leave two tea bags in your choice of gin for 25 minutes for the flavour infusion
Make the blueberry in thyme syrup by combining 50g of blueberries with water and bringing to the boil. Add 250g of caster sugar until it has dissolved, then place fresh thyme in a pot until it has cooled completely.
Pour 40ml of your jasmine tea gin and squeeze 25ml of lemon juice into a glass
Add 15ml of blueberry and thyme syrup, then top with soda water and garnish
Duddell’s
One-Michelin-starred Cantonese restaurant Duddell’s offers up the perfect cocktail for a steamy Asian summer. Bar manager Masumi Tomioka calls it A Lotus Blossom, and it’s best enjoyed on a terrace surrounded by plants.
Ingredients:
30ml of gin infused with Japanese green tea
20ml of fresh Lemon Juice
30ml of yuzu juice
20ml of honey water
1 fresh egg white
Method:
Put all ingredients in a tall container and blend with a blender
Pour into a glass and add ice cubes
Add 1/2 lemongrass stick
Mizunura: The Library
Japanese-style bar Mizunura: The Library is hidden on the fourth floor of a nondescript Wan Chai commercial building, but it’s whisky collection is nothing short of impressive. Whatever the size of your selection, head bartender Masahiko Endo has a simple Umeshu Apple Cooler perfect for slow evenings out of the sun.
Ingredients:
40ml of Umeshu (any brand)
30ml of apple juice
15ml of lemon juice
½ tsp of honey
60ml of tonic water
Method:
Pour all the ingredients except the tonic water into a glass with some ice cubes and stir well
Top up with tonic water and stir gently once then garnish with apple slices
Editor
Emma RussellCredit
Photo: Arthur Elgort/Conde Nast at Getty Images
