Longevity says a lot about a cocktail. The best mixes have been around for decades and some exceptional ones, such as the Manhattan, for more than a century. To endure, a cocktail has to touch all the right bases - flavour, colour and style. In the faddish world of modern bars, many signature creations, no matter how delicious or fanciful, last about as long as a pair of Jimmy Choos - a season if you're lucky. At 1911, the pub named after the year China's dynastic rule was overthrown by revolutionary leader Sun Yat-sen, whose one-time haunt was the area we now know as SoHo, the Chinese themed cocktails haven't yet survived 100 years, but they've been popular for more than a decade, a near eternity in local bar terms. The Shanghai Passion, for example, used Kwai Feh lychee liqueur years before it became a vogue ingredient at swanky clubs. The Hong Kong Cheongsam, like the Singapore Sling, doesn't rely on Asian flavoured ingredients but rather that favoured colonial tipple, gin. It's refreshing and marries well with the almond cherry flavours of Maraschino. 1911 is the area's longest surviving bar and Shyam Karki, senior manager of the group that bought the pub in the mid-90s, says the signature cocktails were well established even then. 'They've always been popular so we had no reason to change them,' he says. 'They were created long before many contemporary 'Chinese cocktails' that are the fashion now. And they've stood the test of time.' Try the cocktails (HK$58) at 1911 Bar, G/F, 27 Staunton Street, Central, tel: 2810 6681. Hong Kong Cheongsam (left) 1 shot gin 1/4 shot Maraschino liqueur 1/4 shot white creme de menthe Lemonade to top up Dash of lemon juice Mix the gin, Maraschino and creme de menthe over ice in a shaker then pour into a tall, stemmed glass. Top up with lemonade and squeeze in a drizzle of fresh lemon juice for added zing. Garnish with a half slice of lemon. Shanghai Passion (far left) 1 shot Kwai Feh lychee liqueur 1 shot gin 1 shot orange juice 1 shot pineapple juice 1 shot cranberry juice Pour the lychee liqueur into a tall straight glass half filled with ice. Add the gin and then each of the juices. Stir with a swizzle stick and garnish with a half slice of orange.
