• Thu
  • Aug 21, 2014
  • Updated: 5:48am

My sweet pear

PUBLISHED : Thursday, 19 January, 2012, 12:00am
UPDATED : Thursday, 19 January, 2012, 12:00am

Although Aqua sells plenty of cocktails it's a refined sort of place so don't expect to see any jugs.

Apologies for the Carry On humour, but the new cocktail menu at renovated Aqua Spirit in Canton Road tends to encourage it. Italian mixologist Manuel Soro has created eight drinks for the bar, all of them named and described in a tongue-in-cheek spirit by general manager Simon Mckinless. 'Drinking should be fun,' he says.

While Mckinless holds a torch for me (wink, wink) in the trendily gloomy nightspot, I read that I should order a Spirit of Sin as, 'There is nothing better than being bad, especially at the penthouse with Piesto!' (Whoever that may be.) A drink named in honour of the incredibly tall director of operations Ivan Fernie is the Towering In Fernie. 'For those who like it strong & long, oh yeah, and smoking,' the menu tells us.

Elsewhere on the more classic menu you could sample the Porn Star Martini, if you are in the mood to forget romance and 'just go raunchy'.

But I'm here for My Sweet Pear. Why? 'There's nothing nicer than a sweet pair in the mouth.' That describes a refreshing drink that has a pear vodka base and a number of bracingly flavoured ingredients.

In fact, some of the components of this drink sound positively medicinal - nectar, lemon juice, ginger and ginseng, yet overall the flavour of the caffe latte coloured drink is delicious. I had feared it would be like sipping cough medicine.

It's certainly not a balls-up.

1 stalk lemon grass, thinly sliced

40ml Grey Goose pear vodka

20ml Canton brandy (a ginger and ginseng infused spirit)

10ml Averna (a herby Italian liqueur)

20ml lemon juice

1 bar spoon agave nectar or honey

Cinnamon sugar

Muddle the lemon grass in a cocktail shaker, add plenty of ice

Add the remaining ingredients bar the cinnamon sugar and shake.

Coat the rim of a small white wine glass with cinnamon sugar.

Strain the drink into the glass and garnish with a long, wide strip of pear skin.

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