It's molecular mixology with cocktails concocted that you can nibble away on

You've heard of molecular gastronomy. Now get ready for molecular mixology. The bar manager of Scandinavian restaurant and bar Finds, Antonio Lai, has been doubling as a mad scientist, concocting new and unusual cocktails that defy the traditional concept of what a drink is. Inspired by a trip to Italy last year, some of Lai's creations, like Earl Grey tea martini, baked tequila and Godiva burst, can barely qualify as liquid.

'Some of these are cocktails not just for drinking, they are edible cocktails,' Lai said. 'When I was in Italy in October last year, I learned and saw a few books, including one on [Spanish restaurant] El Bulli, that made me realise you can do molecular mixology. Through trial and error over the last four months, we've come up with these ideas. Hong Kong people like something new and are willing to try different things. Next, we're trying to come up with a cocktail menu working with Finds chef Jaako Sorsa.'

If not for their high alcohol content, you could confuse some of the solidified experimental cocktails with dessert. Interestingly, Lai wasn't always a mixologist. Before joining Finds, and being the bar manager at Drop (also co-owned by Colette Koo), Lai helped Jackie Chan launch his short-lived series of coffee bars. 'Mixing coffee and mixing cocktails [requires] the same [skills].'