Best Sips: 4 drinks we loved this week

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Best Sips is a look back at some of the most incredible drinks – alcoholic or not – that we had in the past week. Those who have renewed our love for established places; caught our attention during a new opening; or freshly impressed by the creativity and skill of Hong Kong’s talented bartenders and mixologists. From drinks at charming dive bars to award-winning appetizers at five-star establishments, these are the best drinks to try in Hong Kong; the drinks for which we recommend that you take a special trip.

Twenty fifth hour

Real Kong chefs recognize “Bo Jai Fan” as the city’s signature winter mix, terracotta rice. But that’s not Best Bites – mixologist Kenzo Lee turned cold weather favorite into a cocktail as part of his “The Journey to 25:00,” Twenty’s drink tasting menu and love letter Fifth Hour with the flavors of Hong Kong. While the “7:00 PM – Abalone” and “12:00 PM – Nothing” stand out in earnest, the BJF was a comforting meal in a glass, with fat-washed Chinese sausage Amaro Montenegro in the mix and soy glazed rice crackers. on the side . You’ll sip the “hours” in a matter of minutes, but it won’t be long before you come back running out of seconds. – Nathan Erickson, editor

“The Journey to 25:00” is currently available Monday through Wednesday until November 10. Reservations can only be made through WhatsApp +852 5546 8540.

Twenty-fifth hour, 13 / F, Luk Yu Building, 24-26 Stanley Street, Central, Hong Kong, +852 5546 8540

The globe

The beverage: Pat’s Fierce Bloody Mary (HK $ 85)

Tomatoes are a perfect fruit. Yes, fruit. It’s perfect on its own; perfect little; perfect big, ripe and juicy. It’s perfect as a marinara; perfect on pizza; perfect on pasta – the best of the food groups. It’s perfect chewed like ketchup; perfect scrambled with eggs; perfect as a juice, the order you should ask for when the plane’s beverage cart arrives. Which brings me to Bloody Mary, the perfect cocktail.

If your perfect Bloody Mary looks like mine, you’d like it spicy; not just a touch of spicy tabasco. A real spiciness that kicks the face. A little big with tomato pulp, mostly deposited at the bottom. It is served with a column of ice in a tall highball glass; nothing valuable, nothing with a rod. The Globe’s Fierce Bloody Mary is therefore an archetypal specimen of what a Bloody Mary should be; save for a very small note: offer us a skewer of marinated snacks! – Joey Wong, editor

The Globe, Garley Building, 45-53A Graham Street, Central, Hong Kong, +852 2543 1941

Italian crust

The beverage: Aperol Spritz (HK $ 98)

Either way, you’ll probably find me referring to this very nice Aperol Spritz tumbler as being the ultimate sunset in summer. Probably described in a place as gentle as the Mediterranean – I just really want a vacation, can you tell? But for the sake of variation and to place my best sip in something more current like the crisp and breezy temperature, I dedicated this week’s entry to explaining how the Aperol Spritz is a fall drink too.

The Crust recipe is very close to the traditional one. A little sparkle of Prosecco and sparkling water. A slight bitterness of Aperol which quickly fades into the sweet citrus of orange. You always know what to expect. It’s good. And as the weather changes, you’ll find that the infamous sunset hue of orange is actually very appropriate for the spooky season. You are cold ? Warm and fuzzy feelings all around considering how easily they are washed. For those especially in the fall mood, a Reese Witherspoon has reimagined the classic recipe with a hint of apple cider and a swirl of cinnamon stick. It’s not on the menus yet, but you heard it here first. Bring your own toppings. – Lorria Sahmet, editor

Crust Italian, The Heritage Woo Cheong Pawn Shop, G / F, 60A-66 Johnston Road, Wan Chai, Hong Kong, +852 2191 0278

Zoku Restaurant and Terrace

The beverage: Byakko (HK $ 108)

A simple glance at the list of ingredients already told me that this cocktail would suit me perfectly. Named after the white tiger Byakko (bai hu in Chinese), one of the four auspicious beasts of mythology, this heady drink is made with scotch, umeshu, lemon juice, ginger and honey. I love a heavy, punchy drink with a sweet and sour kick, so it really ticked all of my boxes. Think of a marriage of Bee’s Knees with a Whiskey Sour, then add umeshu and you’re done. It’s a lot, but it’s great. Best enjoyed in the newly opened terrace after a long day. – Sandra Kwong, features editor

Zoku Restaurant and Terrace, 2 / F, The Hari, 330 Lockhart Road, Wan Chai, Hong Kong +852 2129 0338

(Hero and featured image courtesy of Twenty Fifth Hour)


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