From the explosion of new bars along Hollywood Road and Wyndham Street has emerged The Priory, named after the celebrity rehabilitation clinic in Britain. The homely bar contrasts with its city-slick neighbours and the emphasis is more on retox than detox, with attention to detail raising the bar's cocktails far above average. There's no molecular mixology but good old-fashioned cocktails are made well and the use of ingredients such as honey and cream makes for delicious drinking. 'We concentrated on getting the balance right - not too strong, too sweet or sour,' says director Ila Ng, who chose the bar's name as a logical follow-on from its former incarnation, FUBAR. Ng has many tips on creating great cocktails and one aspect often overlooked is how to coat the rim of a glass for drinks such as a salty margarita or sweet, fruity martini. Many bars ruin a drink by presenting it with lumps of salt or sugar clinging to the glass. The Rehab, one of The Priory's more popular signature mixes, uses fine sugar and cinnamon powder to complement the smooth fruity cocktail. To coat the rim of a glass, rub a wedge of lemon around it to make it sticky. Don't be too vigorous or the juice will run down the side of the glass. Pour or sieve finely ground sugar, salt or, in this case, sugar and cinnamon powder evenly onto a small plate. Make sure the powder is level and not too deep, then press the upturned glass gently into it for an even finish. Finally, pour in the drink, being careful not too slosh any on the frosted edge. Martini glasses should always be chilled in the fridge or with ice before coating or being used for a cocktail. Some other popular Priory cocktails, such as Zen, use crushed ice. Anyone who's wrestled with a rolling pin and a bag of ice cubes knows how hard it is to crush ice properly, while a blender often reduces it to a watery slush. The solution is an ice-shaving machine, available at good kitchenware shops or more cheaply in the kitchenware district of Shanghai Street, Yau Ma Tei. Shaved ice delivers perfect slivers, which give the drink a smooth and even consistency. With hookahs available to puff lazily on, this cosy venue lives partially up to its namesake. Ng suggests the pipe is the perfect tonic for nicotine addicts going cold turkey. Teetotallers, however, had better stay away since the velvety house-special cocktail, D'Priory (secret recipe), is too good to resist. Try Ng's cocktails (HK$65-HK$85) at The Priory, 75 Wyndham Street, Central, tel: 2530 5526. The Rehab (right) 3/4 shot Famous Grouse whisky 1 shot butterscotch schnapps 15ml apple juice 15ml lemon juice Sprinkle of sugar Sprinkle of cinnamon powder Shake the whisky, schnapps and fruit juices with ice in a shaker. Strain into a martini glass with its rim coated in sugar and cinnamon powder. Sprinkle with cinnamon and float a mint leaf on top. Zen 11/2 shot cachaca (or white rum) 1/2 shot creme de cassis 1 shot dry white wine (sauvignon blanc is good) 3 blackcurrants 2 raspberries Dash of sugar syrup Crushed ice Crush enough ice to almost fill a medium-sized glass. Muddle the blackcurrants and raspberries and add the syrup, cachaca (or white rum), the wine and creme de cassis. Stir and pour over the shaved ice. Garnish with a berry and mint leaf. a_warboys@yahoo.co.uk
