Jay Khan, founder of COA in Sheung Wan, mixes a cocktail. Its Bloody “Beef” Maria is one of our Hong Kong spicy cocktail picks. “Customers like the drink because it’s very satisfying, consisting of all five basic tastes,” he says. Photo: K.Y. Cheng
Jay Khan, founder of COA in Sheung Wan, mixes a cocktail. Its Bloody “Beef” Maria is one of our Hong Kong spicy cocktail picks. “Customers like the drink because it’s very satisfying, consisting of all five basic tastes,” he says. Photo: K.Y. Cheng

Beyond the Bloody Mary: 5 spicy cocktails to try this winter from some of Hong Kong’s most creative bars

  • The earliest spicy cocktail is believed to have been the Bloody Mary, invented in the 1920s or 30s, but there are far more to discover beyond it
  • At these bars in Hong Kong, creative takes on spicy cocktails using everything from beef stock to distilled clam and seaweed essence will warm you this winter

Jay Khan, founder of COA in Sheung Wan, mixes a cocktail. Its Bloody “Beef” Maria is one of our Hong Kong spicy cocktail picks. “Customers like the drink because it’s very satisfying, consisting of all five basic tastes,” he says. Photo: K.Y. Cheng
Jay Khan, founder of COA in Sheung Wan, mixes a cocktail. Its Bloody “Beef” Maria is one of our Hong Kong spicy cocktail picks. “Customers like the drink because it’s very satisfying, consisting of all five basic tastes,” he says. Photo: K.Y. Cheng
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