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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.
The Bamboo is one of Bar Anima’s signature cocktails. Photo: Jocelyn Tam
Food and Drinks

Drink in Focus: Bamboo at Bar Anima

The bar’s signature cocktail, a classic reimagined with dry sherry, vermouth and bitters, also highlights the evolution of Hong Kong mixology.

Food and Drinks

Drink in Focus: Apple Cooler at Bar Oasis

Food and Drinks

Drink in Focus: Lee cocktail at The Green Door

Food and Drinks

Drink in Focus: Wattleseed cocktail at Bourke’s

Peel Street’s Bourke’s has just launched a new drinks menu, with the Wattleseed cocktail paying tribute to the native Australian ingredient.

Bourke’s Wattleseed cocktail is part of the Australian bar’s new drinks menu, in Hong Kong. Photo: Handout
Food and Drinks

Your Hong Kong weekend drinks guide for April 9-11

Pony & Plume hosts a guest mixologist, Honky Tonks unveils new spring cocktails, and Bad Times Records offers wine and vinyl for its Steps party.

Food and Drinks

Drink in Focus: Tropical Spicy Brew at Friday After Class

Friday After Class, one of the latest additions to buzzing Peel Street, is launching a new cocktail menu that features fruity, tropical creations that evoke summer holidays.

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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.

DDL Old Fashioned by Terrible Baby is a tribute to bar manager Axel Gonzalez’s roots. Photo: Handout
Food and Drinks

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

The drink, inspired by the Hugo Spritz, combines the delicate minerality of oyster leaf-infused St-Germain Elderflower liqueur and champagne.

Food and Drinks

Drink in Focus: Off Wave at Dead Poets

The shochu-based cocktail, part of the bar’s Liquid Gallery menu, is inspired by Hokusai’s art and blends Japanese flavours.

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.

Avoca’s Egg Waffle cocktail. Photos: Handout
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.

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.

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.

The Like-Minded Creatures cocktail from The Old Man’s seventh menu, Relations. Photo: @hyshermande
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.

The Guk Bou cocktail at Draftland is a must-try. Photo: Handout
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.

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.

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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.

The Fig Leaf Negroni at Bar Leone in Hong Kong. Photo: Handout
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.

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.

Coa Hong Kong’s Mole Negroni draws inspiration from the spicy-chocolatey mole negro sauce of Mexico’s Oaxaca region. Photo: Handout
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.

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.

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.

The Argo Martini is a signature drink of Argo at Four Seasons Hong Kong. Photo: Handout
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.

The Redemption cocktail – Orchard in Hong Kong’s take on the negroni – uses prune brandy to accent notes of strawberry, chocolate and hazelnut. Photo: Handout
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.

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.

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