G&T’s have their day at HK master class event
Would a cocktail named Satan’s Whiskers or Fallen Angel make you feel a little wicked? Does a proper gin martini (and a smoking jacket) make you an incipient James Bond?
Perhaps not, but as a sophisticated gin drinker, you doubtless know that “sapphire” is not a stone, and that a “double” gin is one that is re-distilled twice. But did you know that every June 10 is World Gin Day?
You may not need a formal occasion to start mixing a G&T, but gin lovers will find some interesting ways to raise their game on Saturday.
Dr. Fern’s Gin Parlour in Hong Kong’s Landmark Atrium, for example, will host three master classes for aficionados of the juniper-flavored elixir. Bar manager Gerry Olino says that after doing the mixing, guests can garnish their gin and tonics at the DIY garnish station while nibbling on ingredients that will cleanse the palate. The speakeasy is known for showcasing premium gins with expertly made cocktails, claiming Hong Kong’s biggest collection with over 250 gins from around the world.
Master classes are at 3 pm, 4:30 pm and 6 pm, priced at H K $500($64) per person. Each ticket includes four gin flights, four half-tonics and garnishes. Complimentary charcuterie and cheese boards are available throughout the sessions.
Reserve a spot by calling 852-2111-9449 or by emailing info@drfernshk.com.
If you’re not in Dr. Fern’s neighborhood, your favorite bar — posh or funky — will be eager to help you cool down a hot night with the fresh taste of a classic gin and tonic.
Opus Bar at the Four Seasons Beijing, for example, offers comfy, oversized sofas on its newly opened terrace, and tailor-made drinks created from over 25 kinds of premium gin with three kinds of tonic water and flavored with any of 10 flowers or herbs as the garnish. If you really want to go wild: Personalized ice cubes shaped in the initials of the drinker will give this classic drink a fun touch — and generate some WeChatter when you post the photo.
Negroni week
If you thought the negroni has been so trendy it’s already passe, think again.
Negroni Week has returned to Hong Kong’s hip Jinjuu bar, and bar boss Edgar Santillan will serve up four special versions ($HK100 each), including Bokgroni with bok choy infused Glendalough gin, Cocchi Torino, Campari, Sipsmith London Cup & Belsazar Rose; El Santo Negroni with Sipsmith gin, Cynar, Campari, Pierde, Almas Mezcal and Ocho Reyes chili liqueur; Rose of Sharon Negroni with hibiscus-infused Hwayo 25 soju, Cocchi Rosa, Aperol, Campari, lemon bitter and lemon leaf; and a classic negroni with Bulldog Gin, Campari and Cinzano. On Wednesday and Thursday nights, mixologists from other popular Hong Kong bars will step behind the bar and serve up their own concoctions. Proceeds go to various charities of the bartenders’ choice.