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  • Dec 22, 2014
  • Updated: 4:01am

Cocktail

Chasing fine dining by precarious means

Chasing fine dining by precarious means

LIFE in the fast lane for travel writer Peter Finkbeiner-Zellmann means riding pillion on a precariously speeding motorbike through Bangkok's notorious traffic and trying to catch a flight to Hong Kong.

Friday, 11 November, 1994, 12:00am

In search of the long lost legend of Pegu

In search of the long lost legend of Pegu

21 Feb 2013 - 1:45pm

Cocktail: Jolly Roger

Cocktail: Jolly Roger

21 Feb 2013 - 1:45pm

Cocktail: Earl Grey Sour

Earl Grey Sour

Despite the fashion for mixing whisky with green tea, I have never become accustomed to the idea of tea and alcohol going together.

More mixologists are experimenting with it as a flavouring, however, and Isobar bartender Jimmy Yung thought it might have something to contribute to a gin sour.

6 Dec 2012 - 10:53am

Cocktail: French Paradise

Cocktail: French Paradise

There are mixologists who believe that a cocktail is one thing, a fruit salad another, and that the two should remain distinct. David Wong is not of their number.

22 Nov 2012 - 9:37am

Honi Honi Tiki Cocktail Lounge

Honi Honi's toned-down version of the Polynesian tiki bar brings a splash of sunshine to Central.

This is where Honi Honi really shines. Every drink we tried was tasty and some were superb. I'm happy that the noble tradition of the scorpion bowl - a big porcelain bowl of booze filled with long straws and shared by four or more people - is now in Hong Kong. But that night we stuck to the more traditionally sized cocktails. 

15 Nov 2012 - 10:23am

Cocktail: Hot Nuts

Cocktail: Hot Nuts

Warning - this cocktail may contain nuts. In fact, it definitely does, so if you suffer from an allergy to them, now is the time to go back to the business section.

Winter is sort of upon us, so Ryan So, supervisor at the Middle Row Bar of the Kowloon Hotel, has dug up some cocktail recipes he squirreled away earlier in the year.

15 Nov 2012 - 9:57am

Cocktail: Devil's Tiki Man

Cocktail: Devil's Tiki Man

Hong Kong's newest tiki bar has just opened in Central. Honi Honi Tiki Cocktail Lounge is on the third floor of an office building - hardly an obvious location, but according to the owner and chief mixologist Max Traverse, "a tiki bar should be hidden. You should have to find it."

8 Nov 2012 - 9:39am

Cocktail: Gangsta

Cocktail: Gangsta

Mikhael von Brasch, French despite the German-sounding name, is the mixologist at Tott's at The Excelsior and a traditionalist at heart.

1 Nov 2012 - 10:44am

Cocktail: Boston Sour Vanilla Air

Cocktail: Boston Sour Vanilla Air

Many of the gadgets used by "molecular" chefs and mixologists are either too expensive or occupy too much space for most people to have them at home. But a few are compact, cheap and easy to obtain.

25 Oct 2012 - 3:25pm

Cocktail: Grape Expectations

Cocktail: Grape Expectations

Eyebar is the bar and lounge area of the Nanhai No1 contemporary Chinese restaurant, and shares its nautical theme.

18 Oct 2012 - 6:03pm

Pig's blood martini

Prohibition in the United States - a nationwide ban on the making, selling and transport of alcohol - lasted from 1920 to 1933. That's a long time to endure gangster-controlled bootlegging, a boost in organised crime and rampant corruption - not to mention breaking the law just for having a cold one at the end of a hard week.

19 Jul 2012 - 12:00am

Patience vital for cocktail movers and shakers

Bartenders are the heart and soul of a bar. Besides being able to make a mean cocktail, however, they also need a number of other skills to progress.

6 Jul 2012 - 12:00am

Award-winning Australian mixologist reimagines 1850s gold-rush era cocktails with modern twists

For Sebastian Reaburn, being a successful bartender is about more than just making a great drink.

'You've got to like people and the drinks you make,' the award-winning Australian mixologist said.

'Bartending is about hospitality and it is your passion that people relate to.'

15 Jun 2012 - 12:00am

Multisensory mixology to tempt your taste

Molecular mixologist Antonio Lai Chun-nam has published a second book, Addicted to Multisensory Mixology, to introduce his avant-garde cocktail recipes.

1 Jun 2012 - 12:00am

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