Advertisement
Advertisement
TOPIC

Drink in Focus

Drink in Focus
Uncover the secrets behind Hong Kong’s most celebrated drinks. 100 Top Tables’ Drink in Focus series explores the inspiration, ingredients and artistry behind Hong Kong’s most legendary libations.
DDL Old Fashioned by Terrible Baby is a tribute to bar manager Axel Gonzalez’s roots. Photo: Handout
Food and Drinks

Drink in Focus: DDL Old Fashioned at Terrible Baby

Bar manager Axel Gonzalez reimagines a classic cocktail with his Argentinian roots, Conspiracy Chocolate, Ezra Brooks and Michter’s rye at Eaton HK.

Food and Drinks

Drink in Focus: ‘Water’ at Caprice Bar at Four Seasons Hotel Hong Kong

Food and Drinks

Drink in Focus: Off Wave at Dead Poets

Food and Drinks

Drink in Focus: Durian’s Consent at Peridot

Peridot concocts what might be Hong Kong’s boldest cocktail, which delicately blends the divisive fruit’s creamy flavours with a shochu-rum fusion.

Peridot’s Durian’s Consent cocktail in the making. Photo: Alexander Mak
Food and Drinks

Drink in focus: Egg Waffle cocktail at Avoca

Avoca at Mondrian Hong Kong renders the classic snack in cocktail form with Michter’s whiskey, Advocaat and more.

Food and Drinks

Drink in Focus: Tomatoberry Tree at Gokan

Built on a split base of gin and shochu, this nuanced cocktail was created to mimic the architecture of a tomato tree, from trunk to leaf.

Advertisement
Advertisement
Advertisement
Food and Drinks

Drink in Focus: Bancha & Chestnut Alexander at Madara

A creamy, earthy, tea-infused twist on the classic brandy Alexander, this cocktail evokes Hong Kong’s famous winter chestnut carts.

Bancha & Chestnut Alexander, at Hong Kong’s Madara cocktail bar. Photo: Jocelyn Tam
Food and Drinks

Drink in Focus: Like-Minded Creatures at The Old Man

Cutting-edge technology and carefully chosen ingredients elevate the earthiness of this cocktail to refined heights.

Food and Drinks

Drink in Focus: Guk Bou at Draft Land

At Draft Land, chrysanthemum, puer tea and gin combine in a drink that’s dark and herbaceous yet refreshingly light.

Food and Drinks

Drink in Focus: Hobnail at The Pontiac

The Pontiac just celebrated 10 years on Old Bailey Street – and we break down its most iconic drink, the Hobnail.

The Pontiac’s signature Hobnail is a whiskey-based cocktail. Photo: Handout
Food and Drinks

Drink in Focus: Tall Pine cocktail at Tell Camelia

Made with sencha tea – which is known for its umami depth – the Tall Pine cocktail features a crisp, sweet and sour finish.

The Tall Pine cocktail at Tell Camellia, Hong Kong, is refreshing and crisp. Photo: Handout
Food and Drinks

Drink in focus: Fig leaf negroni at Bar Leone

With earthy fig leaf notes and a crisp, bitter kick, Bar Leone’s fig leaf negroni is pure aperitivo bliss.

Food and Drinks

Drink in focus: Gin & Apple at Mius

The Gin & Apple – made with pandan, coconut and apple soda – offers a refreshing riff that’s perfect for Hong Kong’s sultry autumn.

Food and Drinks

Drink in Focus: Chinmoku at The Aubrey

This subtle yet effortlessly elegant cocktail combines gin and shochu as a base to allow umami nori flavours to tease the palate.

The Chinmoku from The Aubrey’s new The Art of Shibumi menu. Photo: Handout
Food and Drinks

Drink in Focus: Montana Daiquiri at Montana

At Montana, the new Cuban-inspired bar in Hong Kong, the humble daiquiri gets a fruity, flavourful twist from two world-renowned bartenders.

The Montana Daiquiri at Hong Kong bar Montana. Photo: Victoria Chan Photography
Food and Drinks

Drink in Focus: Mole Negroni at Coa Hong Kong

Jay Khan puts an unusual spin on the classic negroni, drawing inspiration from the spicy-chocolatey mole negro sauce of Mexico’s Oaxaca region.

Food and Drinks

Drink in Focus: Ritual Fizz at The St Regis Bar Hong Kong

This riff on the Ramos Gin Fizz, invented in New Orleans in 1888, cuts down the supposed 12-15 minute shaking time – but doesn’t do away with the drama.

Advertisement
Advertisement
Advertisement
Food and Drinks

Drink in Focus: Clarified Bloody Mary at Ella

How Singular Concepts’ beverage manager Maikal Gurung curates the Clarified Bloody Mary at Ella, perched atop Hong Kong’s H Code as part of The Trilogy hub, known for its live music evenings.

The Clarified Bloody Mary at Ella in Hong Kong is proving to be a crowd favourite. Photo: Handout
Food and Drinks

Drink in Focus: Argo Martini at Argo

Ahead of World Martini Day, we take a look at the signature from Argo at the Four Seasons Hong Kong – a twist on the classic cocktail that will appeal to first-timers and seasoned drinkers alike.

Food and Drinks

Drink in Focus: Redemption at Orchard

The Hong Kong bar’s take on the negroni uses prune brandy to accent notes of strawberry, chocolate and hazelnut.

Food and Drinks

Drink in Focus: Smoky Manhattan at Mizunara

The Wan Chai bar injects extra depth to the classic cocktail with precision techniques and innovative spirit pairings.

Mizunara’s Smoky Manhattan. Photo: Mizunara
Food and Drinks

Drink in Focus: Oyster Shell at Socio

The bar on Staunton Street uses oyster shells discarded by fish eatery Hooked on Caine Road to concoct an effervescent, refreshing drink.

Socio’s Oyster Shell cocktail aims to reduce waste and tantalise your tastebuds. Photo: Jocelyn Tam
Food and Drinks

Drink in Focus: Earl Grey Caviar Martini at Quinary

The multisensory cocktail, created almost 13 years ago, revolutionised Hong Kong’s bar scene with its unique blend of flavours and visual appeal.

Food and Drinks

Drink in Focus: 1881 at DarkSide

The Rosewood Hong Kong bar’s new drinks menu celebrates its Kowloon location and famous sites such as Kai Tak Airport and 1881, the latter of which inspired a tequila- or mescal-based savoury cocktail.

Food and Drinks

Drink in Focus: NYC Cheesecake at C108

The Old Bailey Street bar has made the dessert into a cocktail blending rich dairy and fresh citrus, topped off with a home-made butter biscuit.

C108’s NYC Cheesecake may just be the perfect nightcap. Photo: Handout
Food and Drinks

Drinks in Focus: Soya Sour and Scoop Me Up at The Opposites

The Opposites on Hollywood Road in Hong Kong is serving up two different takes on the Pisco Sour – and both of them involve a delightful use of foam.

Scoop Me Up (right) and Soya Sour (left), The Opposites co-founders Antonio Lai and Samuel Kwok’s respective takes on the Pisco Sour. Photos: Handout
Food and Drinks

Drink in Focus: Milk & Honey at Kinsman

A nostalgic journey through Hong Kong’s past, the cocktail blends local Yuk Bing Siu Zhao spirit with milky oolong tea, lychee honey, and a touch of licorice.

Food and Drinks

Drink in Focus: Cigarette at Bar De Luxe

Inspired by a guest’s request, this punchy ‘bartender’s choice’ cocktail has won over fans with a spirit-forward profile that combines smoke, peat and herbal flavours and is now a menu staple.

Advertisement
Advertisement
Advertisement
Help preserve 120 years of quality journalism.
SUPPORT NOW
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement