With the temperatures heating up in Hong Kong, what better way to cool down than with a cheeky cocktail or two? With that in mind, we’ve rounded up five brand new cocktails to sip on this summer – enjoy!
On Cloud 9 at Red Sugar
Spice up your life with On Cloud 9, one of the playful creations from Red Sugar’s new “Our Little Time” cocktail menu – where all the drinks are inspired by nostalgic memories of old Hong Kong. A more sinful spin on the traditional Cantonese pork and vinegar stew eaten by new mothers to help their post-partum recovery, On Cloud 9 features Beefeater gin, chilli-seasoned Cointreau, Pat Chun sweetened vinegar, kiwi juice, lemon and chilli… plus plumes of smoke for extra theatrics, and a knockout harbour view from Red Sugar’s breezy alfresco terrace.
Red Sugar, Level 7, Kerry Hotel, Hong Kong, 38 Hung Luen Road, Hung Hom, Hong Kong, +852 2252 5281
La Ciotat at LPM
Toast to a summer of joie de vivre at trés chic Central hotspot LPM Restaurant & Bar. A seasonal twist on the ever-classic Margarita, their pretty-in-pink La Ciotat cocktail promises to bring a taste of the Mediterranean right to your doorstep, thanks to vanilla-infused Reposado tequila, fragrant rosemary, kaffir lime juice, agave and of course, a salted glass rim. Santé!
Cool down from the summer heat with Quinary’s ultra-refreshing Spiced Cooler. An exclusive collaboration with Macallan, this contemporary take on a highball showcases The Macallan Sherry Oak whisky, mixed with pear juice, homemade ginger shrub, honey and bitter melon juice, topped with a scattering of ginger candy. It’s limited to only ten servings a day until the end of July, so get those last orders in ASAP!
Quinary, 56-58 Hollywood Road, Central, Hong Kong, +852 2851 3223
Lychee Spritz at COA
Nothing tastes like summer in Hong Kong quite like fresh juicy lychees, which is exactly why COA’s co-founder Jay Khan created their Lychee Spritz. Inspired by childhood memories snacking on the fruit, this seasonal spritz gives gorgeous floral lychees centre stage, adding Mancino Secco vermouth to cut through their natural sweetness, grapefruit for a touch of acidity, and Fernet Hunter Granit bitter for a complex finish.
COA, Shop A, LG/F Wah Shin House, 6-10 Shin Hing Street, Central, Hong Kong, +852 2813 5787
Alconquin at The Diplomat
Central speakeasy The Diplomat is turning trash to treasure with their latest delicious concoction. Alconquin uses leftover pineapple skin to make tepache, a traditional fermented drink from Mexico, which is then mixed with rye, Lillet Blanc vermouth and poblano chilli to create a dry yet fruity summer thirst-quencher.
The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger Street, Central, Hong Kong, +852 3619 0302
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