• Wed
  • Oct 1, 2014
  • Updated: 11:31pm

Green's MK

PUBLISHED : Thursday, 26 January, 2012, 12:00am
UPDATED : Thursday, 26 January, 2012, 12:00am

In the wheel of life, is Mong Kok destined to return to its origins as a Hakka farming district? In its early days farmers competed with stonemasons to use the land. Their descendants have clearly combined operations to raise a concrete jungle.

The Langham Place Hotel has always marketed itself on its regeneration of this less-than-pristine district and is now promoting the idea that its policies can turn the area green. The idea is that the Green's MK drink greens Mong Kok - a place, after all, where we can still find Watercress and Horticultural streets. (Though not yet an Errant Apostrophe Street.)

The hotel's Backyard Bar has a small herb and vegetable garden that may be one of the few in the district but is surely fighting a losing battle against the encroaching grot.

It's nice to have ambitions.

Jackie Lo, the mixologist behind the cocktail, certainly is ambitious. Looking barely old enough to drink legally, the 25-year-old has won awards for her flair and mixing skills, giving her the confidence to name a cocktail Super Woman in tribute to her blending abilities. That mix of vodka, blueberry liqueur and grapefruit liqueur looks beautiful and has a pleasing tart touch to balance the sweetness.

Green's MK has a colour to match the name and a fresh fruity appeal, the apple flavour dominating the vodka. The egg white gives it a silky texture, while the fresh rosemary and dried tea are an unexpectedly agreeable aroma combination.

Recipe

1/2 a green apple, unpeeled, cut into thick slices (cut around the core)

20ml peach vodka

15ml jasmine syrup

1 egg white

20ml apple juice

White sugar

Dried jasmine leaves and a sprig of fresh rosemary

Fill a martini glass with ice.

Muddle the apple in a mixing glass.

Add the vodka, syrup, egg white and apple juice.

Fill the mixing glass with ice and shake vigorously.

Strain into the martini glass, sprinkle some sugar on the surface and caramelise with a blow torch.

Sprinkle on the jasmine leaves, bruise the rosemary between your fingers and lay on the surface of the drink.

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