It had to happen somewhere. While gold leaf has previously been used as a gratuitous but glamorous adornment to food, now you can drink it too. Those with expensive tastes can indulge in a metallic Moochini at Fevar nighclub in Lan Kwai Fong. Owner Marco Wong says he wanted to add some glitz and sparkle to the club, which is popular with celebrities and the in-crowd, so he devised a strong but sweet, opaque martini that would show off the glittering flecks. Gold leaf, which is thinner than water, is edible and, because it is biologically inert, has no effect on your insides. In fact it isn't digested at all, so you might wonder what the point is. The ancient Egyptians believed it could make them immortal but they've been dead for millennia. Packets of gold leaf are available at some gourmet shops and because the pieces are so tiny, the price is not as high as you might expect. Wong picks out a few leaves using a straw, which acts as a magnet for the flecks, then drops the gold into the mix in a shaker. Once the gold leaf is shaken in the drink, it turns into a kind of dust, shimmering in the light and remaining suspended in the liquid. It does not affect the flavour of the drink and the texture is barely noticeable, but the visual effect is what it's all about. It may not be 'the elixir of life' but in faddish Hong Kong, who could cope with living forever anyway? Try Wong's Moochini (HK$88) and other cocktails at Fevar, 4/F, California Tower, 30 D'Aguilar Street, Central, tel: 2522 6580. Moochini (below) 1 shot vodka 1 shot Kwai Fei lychee liqueur 1/2 shot Bols Maraschino liqueur Dash of Creme de Cassis Sprinkle of gold leaf Put all the ingredients in a shaker with ice and shake. Pour into a martini glass. Do not garnish as it will detract from the glittery effect. Moo Moo (above) 1/2 shot Malibu 1/2 shot Kahlua 1/2 shot Bardinet white cacao liqueur 1/2 shot Jago's vanilla cream liqueur 2 shots fresh milk 1/2 a banana Put all the ingredients except the vanilla cream into an electric blender and mix until the banana is pureed. Pour in the Jago's and give a final whiz for one second. Pour into a hurricane glass and garnish with whipped cream and chocolate powder.