From now until 31 January, head to bars around Hong Kong to try out four unique cocktail creations by the city’s top mixologists and to vote for your favourite
Back in September, we invited mixologists from 20 of Hong Kong’s top bars to come together and create what they thought should be the defining cocktail to represent the city. Forming four separate groups, the mixologists shook and stirred their way through a spirited R&D session at Tatler House, experimenting with all the flavours, textures and concepts that they thought would tell the story of Hong Kong.
Now the four recipes are set, it’s time to raise a toast and try them all. From now until 31 January 2021, thanks to the United We Dine campaign, you can visit any of the 20-plus participating bars to sample their featured Hong Kong cocktail before casting your vote for your favourite. Each drinker will also receive a limited edition Made In Hong Kong pin (while stocks last) when they order The Hong Kong Cocktail. Following the results of the vote, the defining cocktail will be available at all participating bars and become a part of Hong Kong cocktail history—so don’t miss the chance to help us make history.
Read more about each cocktail creation below and visit unitedwedine.hk to see where you can try each drink.
By Sandeep Hathiramani and Gagan Gurung (Tell Camellia), Chanel Adams (Doubleshot), Bryson Rivera (Q88), Devender Sehgal (8 1⁄2 Otto e Mezzo) and Tony Hui (The Poet)
Inspired by Hong Kong, Double Happiness celebrates the unique diversity and the city’s heritage by marrying flavors and ingredients like tea, which celebrates the joy of togetherness and sharing. Soy sauce adds richness and caramel flavors to compliment the rum blend. Orange and cardamom bitters evoke the herbs and spices of the city. This cocktail can be made in two styles—double happiness!—in a rock glass or highball.
45ml black tea rum
10ml rosso vermouth
10ml simple syrup (1:1)
3ml dark soy sauce
1ml orange bitters
1ml cardamom bitters
5ml citric acid solution
Rock Glass: Pour all ingredients into mixing glass, stir well and pour into the glass with block ice and garnish with lemon zest.
Highball: Pour all ingredients in glass, add ice, top up with tonic water and garnish with long orange peel.
I Love Hong Kong
By Arkadiusz Rybak (Darkside), Kervin Unido (PDT), Antonio Lai (Room 309), Bob Louison (Lobster Bar), Lok Gurung (Stockton)
This drink represents the five bartenders hailing from five different countries, bound together by their love for the city. Their search for the flavours of Hong Kong led them to on a journey where they found salted plums, kumquats and locally distilled gin to create their final cocktail.
30ml infused salted plum gin
50ml kumquat cordial
7.5ml lemon juice
60ml tonic water
Pour all ingredients into a mixing glass and stir for 30 seconds. Top up with soda water and serve in a balloon wine glass. Garnish with a grapefruit peel cut into a flower.
By Beckaly Franks (The Pontiac), Ajit Gurung (Mott 32), Mandeep Ghale (The Old Man), John Nugent (The Diplomat), Simon Kong (Red Sugar)
This drink is inspired by a walk down Hollywood Road, where you’ll pass many of the city’s most iconic bars as well as local sugarcane legends Kung Lee.
45ml Scotch whisky
22ml sugarcane juice
22ml ginger syrup
22ml lemon juice
3 dashes Absinthe
60ml soda water
Pour all ingredients together into a shaker except the soda water. Add ice and shake. Strain over ice in a highball glass, top up with soda water and garnish with lemon and mint.
By Antinori Lorenzo (Caprice Bar), Jay Khan (Coa), Sandeep Kumar (The Wise King), Oscar Mena (Ozone), Samuel Kwok (Quinary)
Inspired by the flavours of the iconic dish of sweet-and-sour pork, the Bauhinia Sour is a tart, refreshing and aromatic cocktail that is designed to make your mouth water.
20ml fresh pineapple juice
20ml bell pepper syrup (1:1)
20ml lemon juice
1 drop sesame oil
Pour all ingredients together into a shake, shake and double-strain into a glass.
Inga Beckmann and Jonathan Maloney