Bartenders' Recipes

IRRE-ZEST-IBLE

SHELLEY TAI, World Class Hong Kong and Macau Bartender of 2019

The fruitiness of Black Label marries with the sour saltiness from the dried plums perfectly. If you don’t have a shaker at home, put the ingredients into a highball glass, stir well.

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LONGAN HIGHBALL

KIT HO, Draft Land

Kit introduces a local inspired concoction by soaking dehydrated longan into Black Label whisky, this elevates the rich fruity flavor of the scotch impeccably.

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Ginger Tabby

Jo Lo, Room 309

Jo’s Ginger Tabby, is served with cold brewed oolong tea, which not only minimizes the bitterness in oolong tea but also extend the durability of the tea.

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SUMMER ISLES

HENRY HO, Bar 001

Henry’s Double Black Highball is a must try for any scotch enthusiast who loves a robust smoky taste. The rich aromatic layers unfold like a journey to paradise island during the scorching midsummer.

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GINGER SUMMER FIZZ

YVONNE CHAN, Bar Mou 6

The secret to Yvonne's Ginger Summer Fizz is by adding salt and pepper in the mixture, this immediately magnifies the flavour of all ingredients.

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