the mixer

A great modern cocktail should always have a wow factor. But instead of oohs and aahs at the sight of 'flairtenders' juggling bottles, these days the gasps of amazement are reserved for the variety of ingredients skilfully incorporated into a cocktail.

Standing behind a bar that resembles a fresh-market stall, Mink bartender Sandeep Sharma says his apple, cucumber and chilli martinis get the crowd going. 'I always make cocktails on the bar so people can see. People see this one and say, 'Wow!'' Around Sharma are bunches of basil, mint and chillies, piles of pineapple and grapefruit chunks as well as apples, oranges, cucumbers, grapes, strawberries and more.

The popular martini is always served ice cold and has a simple, fresh flavour. The sting of the chilli, which is muted by the cucumber, tones down the alcohol, making for a smooth drink with a subtle spicy aftertaste that tickles rather than burns the palate.

If you forgive the name, the Karma Sip Tra is another winner. Unusually, Sharma muddles grapes to great effect for a refreshing drink that is a distant cousin of the mojito.

Sharma takes his cocktail-making seriously and has some muddling tips for the home mixologist: when muddling vegetables and fruits, especially hard-textured ones, add a dash of syrup to soften the flesh. If muddling plump, juicy fruit such as grapes or goose-berries, a small muddler is best and stops the insides spurting out of the shaker.

Mink's cocktail menu was created by consultant Timothy Greening and comprises Past (classic), Present (trendy modern mixes) and Future (molecular mixology creations or new combinations). For the adventurous, the Future creations are the most exciting to drink and to watch being made. The cocktails cost HK$80 at Mink, 19 Hollywood Road, Central, tel: 3171 1989.