A mixologist is only as good as his or her technique and veteran bar manager Erik Dam of the 97 Group is one of the best in town.
Blending great cocktails requires an eye for detail and the ability to balance flavours. Dam has brought both those talents to the upcoming signature drinks list at new bar and nightclub Q, a comfortably posh Lan Kwai Fong venue that has replaced C Club.
Dam's mixes are refreshingly simple but the subtle nuances of each means their recipes should be rigidly adhered to. His recipe for the pear guava lemon martini, for example, calls for the liquid to be double strained into the glass.
Straining is common in cocktail recipes that require fruits, vegetables and herbs to be muddled. The technique is usually employed to keep any bitter and chunky pieces out of the drink. In this case, the grainy guava pulp will make the drink too thick if it's not strained well, so two strainers are placed over the shaker when pouring.
Double straining is not always necessary, or desirable, though. Dam says his Raspberry Ricky works best with some of the raspberry pulp allowed to slip into the drink - it improves flavour, texture and colour - so a single strain to keep out pips and the lime skins is all that's necessary.
Drinks using fruit such as guava, raspberries and strawberries need to have sugar and citrus juice added to balance the sweet and sour, Dam advises. Because fruit can be sweet or bitter, depending on its ripeness, origin and the season, the other ingredients ensure a consistent cocktail all year round.