THANKS FOR THE CAKE
So let's say it's your birthday. And let's say you end up in Hong Kong. (Quite unexpectedly, as a matter of fact. But that's a-whole-nother unlikely but true story.) And where, may I ask, do you end up?
Well, of course that probably depends on when your birthday is and what you want to do, right?
Let's make it a Saturday. And let's put cocktails somewhere in the mix; maybe not the main priority, but just simply a topic of interest. Obviously, my fellow Hong Kong lovers and those ignorant to the city alike, there are at least a handful of possible venues to end up.
For me, I wasn't sure as I headed out. So I took with me one simple question:
What is a cocktail to you, dear Hong Kong?
I got my answer—in the form of some drinks—from three bar guys in this cosmopolitan Chinese city.
Antonio, mixologist and bar manager at FINDS, seems to think they’re exotic and unusual—as well as often incredibly creative—molecular creations.
Andreu, manager of the Soho area bar Peel, nicely mixes up mostly contemporary versions of classics, using herbs and spices and angelic touches.
Enrico, area manager of Bourbon and the Igor's Group of other venues, makes it simple: Knob Creek with a few rocks.
Okay, so what do I, being responsible for a few of Hong Kong's venues' cocktail selections—including that of the much admired and quite phenomenal SEVVA—think? A cocktail, to me, should be a culinary adventure that combines tastes—some strongly associated with memories and some introduced in a new way—in a liquid form, or somewhat liquid form, that, when drunken to enjoy, elicits a new experience and perpetuates good conversation and insightful thoughts and encourages old friendships and new.
But seriously, folks. Whatever your idea of a good cocktail may be, just keep one simple age-old adage in mind: Sip slowly to truly enjoy. (Wait, I think I came up with that one myself. Oh well, feel free to use it when needed. Referencing me, of course.)
Be good.
—Joseph
[Hong Kong]
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