Signature

Fresh lemon and honey paired with slow-pressed ginger juice, mixed with dry gin and served over ice.

The taste is sweet and sour with a spicy kick.

Using Ya Shi Xiang Phoenix Dan Cong Oolong Tea to infuse gin, mixed with Suze liqueur, offering a delicate flavor of ginseng and oolong tea.

It can be served carbonated or with a milk cap topping.

A reinterpretation of the famous creation from American bar in London in 2011.

Using Hong Kong brand N.I.P Gin as the main ingredient, complemented by fresh basil, lemon, and egg white, to offer a rich and complex taste.

The refreshing layers brought by gin and cucumber, paired with the boldness of Kaoliang Liquor.

It intoxicates you with her balanced and resilient charm.

Charcoal-roasted Da Hong Po tea infused with longan and dried figs, blended with gin for a "two-steep" tea and liquor aroma experience.

The first steep highlights the rich herbal aroma of the gin, while the second steep presents the delicate fragrance of dried fruit tea.

Truffle Gin highlighting the aroma of truffle with Olive Bitters, chilled to -15 degrees for the true Martini experience.

Scotch whisky paired with Japanese shiso liqueur, plum wine, and lemon juice.

It creates a refreshing combination with a hint of plum and herb flavors.

American whiskey paired with Amaro Italian herbal liqueur and lemon juice.

It is a classic cocktail that's slightly sweet, tangy, and has a pleasant aftertaste.

A reinterpretation of the classic cocktail Boulevardier.

It pairs whiskey with Japanese persimmon liqueur, walnut, and Suze liqueur, creating a sweet-bitter flavor experience with a lingering aftertaste.

Homemade spiced red wine, floating amidst whiskey, rock candy, lemon, honey, and egg white foam.

It provides a layered and rich flavor experience.

A base of Scotch whisky combined with ginger, lemon, and honey for a slightly sweet, tangy flavor. Topped with Islay whisky for a smoky, peaty finish.

The king of Mexican cocktails.

Fresh lime and orange combined with tequila, served with the glass rimmed with bonito flakes and rock salt for a delicate taste.

The traditional Gin-based Negroni gets a makeover with a subtle smokiness and a hint of agave, offering a unique twist.

A reinterpretation by the North American bar Double Chicken Please's bartender GN 2016.

Rum paired with pineapple, combined with sesame oil cucumber for an interesting and nuanced blend.

Mezcal infused with Mexican Ancho Chili for a mild kick, combined with honey and tropical fruits, and enhanced with a touch of smoky sakura shrimp and Japanese nori rice crackers.

It is served in a relaxed Highball style, offering a delightful blend of sweet, sour, spicy, and smoky flavors.

Hong Kong soda company "Mezzanine Makers" infuses herbal gin and tonic with jasmine tea leaves, preserving the flavor in canned draft beer form.

A classic creative creation from Hong Kong.

It combines the fruity aromas of pineapple, melon, and coconut with Japanese sake to offer a super relaxed, rice-scented drinking experience.

N.I.P. Da Hong Pao Gin combined with slightly smoked shrimp for a savory touch, bergamot for a hint of sweetness, fresh grapefruit juice for a slightly bitter, and fruity bubble sensation, to showcase a multi-layered profile.

Using the local Two Moons Gin's calamansi version to make the classic cocktail White Lady.

Elderflower and rock candy are added for a slightly sweet and sour taste, topped with a soft egg white foam for a refreshing and pleasant experience.

Hong Kong brand Magnolia Lab takes Negroni to a new level, with complex herbal and medicinal flavors delicately unfolding with each sip, offering a refined cocktail experience.

Hong Kong Perfume Trees Gin with Italian bergamot liqueur and lemon, topped with egg white for a light frothy texture.

It exudes full orchid and citrus aromas.