The Con­ti­nen­tal

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Best of awards -

Best known for its brasserie cui­sine and lan­guorous Sun­day brunches, the David Collins Stu­dio-de­signed space also fea­tures a much un­der­rated bar, where clas­sic and con­tem­po­rary cock­tails are paired with a zinger of a snacks menu.

All de­cently priced, the cock­tails shaken up at this stylish Ad­mi­ralty lo­ca­tion range from the stead­fastly old­fash­ioned (though there are an ar­ray of Old Fash­ioneds, which can be made with non-tra­di­tional gin, te­quila or rum) to the whim­si­cally ori­ented; sig­na­ture rec­om­men­da­tions are marked with a han­dle­bar mous­tache icon. The Stran­gled Par­rot is a nudge-and-a-wink kind of cock­tail, com­bin­ing the La Mai­son Fon­taine Ab­sinthe Cho­co­lat spirit with Tan­queray gin, lime, basil and pep­per.

Gins and ab­sinthe are spe­cial­i­ties here, with 10 of the lat­ter la­bels sourced from the US and Switzer­land as well as France; the eye-catching spirit is served with chilled wa­ter dripped slowly over sugar. The Green Beast is a lighter way to take the “par­rot” (early-1900s French slang for ab­sinthe), served with ad­di­tions of cu­cum­ber and lime for a de­li­ciously re­viv­ing drink with added cool fac­tor. For your G&T, there are nu­mer­ous choices, as well as a rain­bow of clas­sic and mod­ern gar­nishes—lemon­grass, any­one?

The stylish bar­tenders take their craft in­cred­i­bly se­ri­ously, re­mind­ing us that there are still in­di­vid­u­als who take their time to fully max­imise the flavour of a cock­tail—with a pre­cise alchemy of tem­per­a­ture and tex­tures in ad­di­tion to the lay­ers of in­gre­di­ents. For this rea­son, we can't think of a bet­ter place to in­dulge in the clas­sics than at this most so­phis­ti­cated of bars.

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