From sakura-themed cocktails to coffee-infused craft beer to Pablo Escobar-inspired drinks, not to mention exciting pop-ups for martini and champagne lovers alike, there’s plenty of eclectic new places to drink this April.
Blue Remix Presents Dry Martini Pop-up in Hong Kong
When: 26–28 April
If you’re a fan of the excellent martinis at Four Seasons’ Blue Bar, you won’t want to miss a special pop-up this month: For three days only, martini lovers at Blue Bar will get treated to a limited-time cocktail and food pairing menu by Barcelona’s king of martinis. You may already be acquainted with Dry Martini, an English retro revival bar in the heart of Barcelona that was listed as one of the World’s 50 Best Bars for seven consecutive years — it’s also currently named the third best gin bar in the world. The bar was helmed by Javier de las Muelas, who published a now-iconic book of 100 dry martini recipes in 2008, and is also a regular consultant for many Four Seasons drinks programmes around the globe. Dry Martini will be bringing six of its signature cocktails (HK$180 each) to Blue Bar this April, each paired with a distinct mouth-watering snack by the hotel’s executive chef Andrea Accordi. Pairings include: Apple Spicy Martini with foie gras, apple and honey; Wasabi Martini with yellowfin tuna and salmon tempura and wasabi foam; a frozen Frappé Madrás with steak tartare; Passion Brulée with Segovia suckling pig, green cardamom shallot confit and passion jel.
Blue Bar, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong, +852 3196 8888
Perrier-Jouët’s Garden of Wonder Pop-up
When: Through 8 April
Coinciding with the celebration of its Blanc de Blancs 2017 cuvée release last year, Perrier-Jouët also launched its Garden of Wonder pop-up at Pacific Place for the first time. For the past few weeks, the pop-up has made its return to the same space, bringing tasting sessions of the Maison’s iconic champagnes, DIY floral painting workshops, and surprise champagne hours. The space also presents a mesmerising digital installation by German-American artist duo Luftwerk, and there’s also the opportunity to personalise your own Perrier-Jouët Grand Brut bottle with a design inspired by the art piece (pictured). Catch it all before it ends on 8 April.
Garden of Wonder, Shop 100A, 1/F, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Duddell’s Harmony Cocktail Series
We’re all in need of some inner harmony after the rollercoaster of socialising in the past couple of weeks. Duddell’s new design-led spring cocktail series is made up of beautifully discerning concoctions calling upon inspirations from nature, Eastern wisdom, poetry and proverb.
The new menu is divided into four sections: The first is ‘Komorebi’ (a phrase meaning “sunlight filtering through the trees” in Japanese), encompassing a selection of aperitifs for you to start a night off with lighter and bittersweet flavours. The second, ‘Fuubutsu-shi’, is all about evoking memories of seasonal changes. This section features seven cocktails adopting a diverse spectrum of spirits, liqueurs and natural ingredients, such as the ‘Warm Winds Blow,’ a tall glass of Kamm & Sons Ginseng Spirit, Islay single malt whisky, turmeric, vanilla, Indian tonic and pink grapefruit.
‘Mono no Aware’ is the Japanese phrase for the awareness for the transience of things, and this section focuses on blending aged spirits with sweeter ingredients. Heavier and stronger flavours make this ideal for a nightcap, such as ‘The Nightingale,’ made of Hennessy VSOP, matcha, soy, almond, brown sugar and red shiso powder.
For ones who prefer staying dry, Duddell’s has also created a special section of ‘soft’ alcohol-free beverages. Named ‘Shinrin-yoku’ (enjoying and taking in the forest), this collection of mocktails play with bright and botanical flavours. Try the Masala Chai Kombucha, featuring house-made fermented black tea and chai spices.
Duddell’s, 3/F, Shanghai Tang Mansion, 1 Duddell Street, Central, Hong Kong, +852 2525 9191
Nikka Sakura Cocktails at Zuma
In addition to bringing Japanese whisky distillery Nikka’s innovative Coffey Gin and Coffey Vodka (made with continuous-style Irish Coffey stills) exclusively to Hong Kong this year, Zuma has created a new seasonal cocktail menu to coincide with the current sakura season. Above, you’ll find a blooming canopy installation of sakura flowers, while in front of you you’ll find stunning cocktails inspired (and flavoured) by the pink florals.
Using sakura-distilled vodka and gin, the ‘Hanami Martini’ (HK$120) is complemented with roasted rice sake and sakura Mancino vermouth. G&T lovers can also try a twist on the classic with added sakura liqueur. The ‘Sakura Sour’ is a pretty pink concoction made with Nikka Coffey grain whisky, red wine umeshu, peach, yuzu, orgeat, and egg white, while sophisticated souls will love the ‘Sakura Bellini,’ featuring pear puree, sakura syrup, prosecco and interestingly enough, toasted bread. The Bellini also comes in a virgin alternative, using tonic water instead of bubbly. One additional sakura concoction comes in the sakura-infused shochu, offered only during the limited edition ‘Sakura Yashoku’ series, a seasonal twist to the popular ‘night brunch’ events at Zuma.
Zuma, 5-6/F, Landmark, 15 Queen’s Road Central, Hong Kong, +852 3657 6388
Morton’s New Bar Menu
Bringing back a few classics and revamps, Morton’s new bar menu is perfect whether for happy hour (or ‘Power Hour,’ as it’s called at the steakhouse), or when you’re ready to dig into one of their signature steaks. Try the likes of The Aviation, a sapphire-blue concoction blending Tanqueray gin, The Bitter Truth violet liqueur and Luxardo maraschino liqueur; or the show-stopping State Street Manhattan, which is infused with fruit in a towering apparatus before being stirred with ice and served with a slice of Morton’s signature USDA Prime New York Strip. Whisky enthusiasts can also try the Around The World Whiskey Flight (HK$600), with four expressions of American whisky and single malt scotch.
Morton’s of Chicago, 4/F, Sheraton Hotel Hong Kong, 20 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2732 2343
Coffee-infused Craft Beer at Starbucks Reserve Coffee Experience Bar
Striving to remove itself from your ubiquitous street corner coffee, the newly opened Starbucks Reserve Coffee Experience Bar at IFC premium unveils unconventional brews alongside the world’s most sought-after beans. In addition to sipping from a menu of Nitro Cold Brews, Siphon, Chemex and Black Eagle Espresso coffees — enough to make any coffee geek blush — you’ll also find two Hong Kong-exclusive coffee-infused craft beers on tap.
The Caramel Macchiato Cream Ale (inspired by the signature Starbucks drink of course) is a golden ale brewed with Starbucks Colombian coffee and caramel for more than 18 hours; and the Mocha Brown Ale, for those who prefer a more robust flavour, is made using Starbucks Guatemala Antigua cold brewed coffee and cacao nibs. The bar will also be offering a range of sparkling wines, reds and whites, as well as bottled beers by Hitachino Nest beer, brewed locally in Fo Tan. Snacks aren’t just your average sausage rolls and crusty sandos either: the menu’s gotten a swish new revamp with items like grilled raclette dip, a meat and cheese board, baked meatballs and more.
Starbucks, Shop 2097-98, 2/F, IFC mall, 8 Finance Street, Central, Hong Kong
Los Sotano Spring Cocktail Menu
Always inventing and experimenting in the quest to spotlight superior tequilas in Hong Kong’s dearth of the good stuff, agave-spirit expert and head bartender Rob Kariakin is at it again with an eclectic mix of brand new cocktails at Lan Kwai Fong’s quasi-speakeasy Los Sotano. If you still think tequila sunrises and margaritas are the limit in the world of tequila cocktails, go re-educate yourself with the new ‘Tamarindo’ — and be pleasantly surprised by the moreish, puckery, sweet and sour drink made with Ocho Blanco, delicious candied tamarind, fresh lime, agave and orange liqueur.
Fighting for the favourite in our books is also the addictive ‘Slow Burn’ — taking spicy cocktails to the next level with Casamigos Anejo tequila infused with Sichuan chili, Monteblos mezcal for an extra touch of smoke, Ancho Reyes chili liqueur, cherry liqueur, fresh citrus and agave. Avid fans of Narcos on Netflix will be excited to try the ‘Plato o Plomo,’ which is a reference to when drug underworld kingpin Pablo Escobar gave the choice of “Silver or Lead?”. This crafty concoction features two shots of ‘lead’ and ‘silver,’ with the woozy and unusual blend of Gran Centenario Plato tequila, yellow chartreuse and absinthe for you to mix and drink up.
Los Sotano, Basement, 21 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong (look for the barrel entrance on Wing Wah Lane), +852 2970 3887