• Mon
  • Sep 22, 2014
  • Updated: 5:30am

Distillation

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.

Thursday, 8 November, 2012, 9:39am

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

Martell launches Chanteloup Perspective cognac at Four Seasons

French brand Martell hosted a dinner in the ballroom of the Four Seasons hotel to introduce its new Chanteloup Perspective - a premium-grade cognac that takes its name from the family's estate. Guests including award-winning actors Francis Ng Chun-yu, Natalis Chan Pak-cheung and Cecilia Yip Tung savoured a specially created cognac-pairing menu.

5 Sep 2012 - 3:09am

Mixed fortunes

Delhi's bar culture is catching up to those of other world cities faster than you can say 'dry martini'.

While visitors a decade ago would have been hard-pressed to find a decent cocktail outside of a five-star hotel, now there are a number of hip independent bars. And hotel bars have in turn upped their game. Blue Bar tajhotels.com

12 Jul 2012 - 12:00am

A spirit of adventure

First came the premium vodkas, now come the gold-encrusted super-premium spirits filtered through gems and distilled as many as 14 times. The vodka distillers come in the wake of a long line of spirits makers pursuing Asian money with ever-more premium products.

10 May 2012 - 12:00am

Bars

001

LG/F, 97 Wellington Street, Central. Tel: 2810 6969. So exclusive it's almost secretive, this club's black wooden floors and secluded booths lend themselves to privacy. Recommended: its premium spirits.

Baby Buddha

3 May 2012 - 12:00am

Harrington's

1/F Ho Lee Commercial Building 40 D'Aguilar Street, Central Tel: 2522 1823

26 Apr 2012 - 12:00am

22 degrees south

If you're wondering why the inhabitants of Rio de Janeiro are better at organising carnivals than we are, just look at the difference in what's produced with sugar cane.

In Hong Kong we extract the juice and drink it for a sugar rush to get us through a working day or a Mong Kok shopping spree.

15 Mar 2012 - 12:00am

Bars

001

LG/F, 97 Wellington Street, Central. Tel: 2810 6969. So exclusive it's almost secretive, this club's black wooden floors and secluded booths lend themselves to privacy. Recommended: its premium spirits.

208 Duecento Otto

2 Feb 2012 - 12:00am

Dragontini

Bloody foreigners, coming over here, mixing us great drinks! And they're stealing our ingredients, too.

Pietro Didio, the bar manager at Ozone on the 118 floor of the Ritz-Carlton and responsible for their list of re-invigorated classic cocktails, is one of a batch of experts escaping the ill economic wind blowing through Europe.

2 Feb 2012 - 12:00am

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