There are mixologists who believe that a cocktail is one thing, a fruit salad another, and that the two should remain distinct. David Wong is not of their number.
Possibly this is because classic cocktails - mostly martinis - are what he spends most of his time mixing, and he likes occasionally to indulge his creative muse with something more redolent of beaches fringed with coconut palms.
The room is a bit of a departure from previous Fringe Club style. It's a cocktail lounge, when it is not being used for theatre and musical presentations, and the array of upmarket spirits behind the bar bespeaks a seriousness about drinks strikingly at odds with the draught beer bohemianism for which the Fringe has hitherto been known. You don't have to dress down to fit in here.
I was mulling over the martini list when David announced firmly that what he intended to make for me was a "French Paradise".
My own idea of a French paradise is to be found in various locations in France, but David's appears to be located in Martinique, St Barts or possibly Tahiti.