50 Best Hong Kong

Earl Grey Caviar Martini by Quinary, Antonio Lai

A cocktail that reduces waste and gives ingredients a second life.

Refreshing, juicy, and fun, this is the inimitable classic of Hong Kong. Citrus serves as the core of the drink, with Earl Grey tea layering the drink with each pop of caviar and mouthful of foam. This drink was born in Hong Kong and will contribute to the future of Hong Kong, as the byproducts of its production are composted for the next season's harvest of vegetables at local farms.

Recipe:

Caviar Mix
32g Earl Grey tea
1L Hot water
100ml Sugar syrup
Brew tea in hot water for 30 minutes. Strain out tea leaves and mix in sugar syrup.

Algin Water Bath
15g Algin
750ml Water
Blend together and mix well.

Make the Caviar
Draw up a generous amount of caviar mix into a syringe or caviar maker. Empty droplets into algin water bath and allow to set for 10-20 seconds. Strain caviar from the water bath and scoop into a martini glass, ready for use.

Prepare the Earl Grey Foam
10g Earl Grey tea
1L Hot water
10g Lecithin

Brew tea in hot water. Strain out tea leaves and add lecithin. Mix well. Lower a small air pump into the liquid and allow foam to form. Scoop up with a slotted spoon to serve.

Prepare the Drink

45ml Ketel One family made vodka
10ml Cointreau orange liqueur
15ml Elderflower syrup
20ml Clear red apple juice
5ml Fresh lemon juice
5ml Fresh lime juice
1 piece Cucumber

Muddle the cucumber in the base of a mixing glass. Add other ingredients, SHAKE well with ice and strain into martini glass. TOP with Earl Grey Caviar and tea foam.

Glassware: Martini Glass

Beeting Heart by Room 309, Jo Lo

An umami explosion, hearty, and savoury, this is a modern twist on a beloved classic. Food is the foundation on which our community is built, yet Hong Kong has only a handful of farms left. This Bloody Mary twist uses locally grown beetroot and twice utilizes sesame seeds to raise awareness that humble vegetables are truly precious to our way of life.

Recipe:

50ml Beef stock infused Ketel One
50ml Beetroot juice
20ml Cranberry juice
10ml Lemon juice
10ml Simple Syrup
4 dashes Tabasco
6 dashes Sesame tincture

Garnish: Lemon wedges, close loop sesame seeds & home sesame oil

Sesame tincture
1g toasted mixed sesame : 10g high-proof vodka

1 part black sesame : 1 part white sesame
-Toast the mixed sesame seeds in a dry pan over very low heat, stirring, until they become toasted and fragrant
-Put the toasted sesame seeds into a mason jar with high-proof vodka infuse for 24 hours

Homemade sesame oil
-1/2 cup close-looped sesame seeds
-1 cup neutral oil

-Pour the close loop sesame seeds and neutral oil into a bullet blender
-Blend for 30 seconds – 1 minute until combined
-Strain with cheesecloth

Glassware: Highball Glass

Ko's Slow Espresso by Draft Land Hong Kong, Alex Ko

A cocktail that brings together local traditions and a desire to break down the taboo of mental health. Toasty, rich teas and coffee are accentuated with notes of plum and cassia in this twist on the espresso martini. By drawing inspiration from local traditions of plum winemaking, this version serves as a reminder to stay connected to our roots, keep family in mind, and prioritize mental well-being. Cold brew methods and long infusions are proof that good things come to those who take it slow.

Recipe:

45ml Plum-infused Ketel One family made vodka
50ml Hojicha
30ml cold brew single-origin coffee
15ml Rich Syrup
0.5ml angostura bitters
0.06g methylcellulose

Plum-infused Ketel One
1L Ketel One family made vodka
250g fresh plums washed and halved
1g ascorbic acid
2g citric acid
Let infuse at room temperature for 2-4weeks

Glassware: Espresso Martini