Updated, October 27, 2023: Along with The Dispensary’s team, Aqua Restaurant Group’s beverage director, Lorenzo Coppola, has created a series of cocktails inspired by Eastern and Western natural remedies. The menu is presented in a reimagined apothecary box, and guests are invited to open each cabinet to find hand-drawn pictures of their desired cocktails. Aside from using ingredients inspired by natural remedies, The Dispensary’s latest drinks also incorporate presentation elements that pay tribute to the concept. For instance, the spicy chilli haw margarita ($148) is served in a can designed to resemble haw flakes, a nostalgic treat for many Hongkongers that is often enjoyed with bitter herbal medicine. Another notable creation is the eucalyptus martini ($128), which draws inspiration from Ricqules’ peppermint cure. This cocktail features Tanqueray No.10 Gin, grappa, Mancino Bianco, and lemon bitters, all mixed with fresh aromatic eucalyptus to recreate the refreshing sensation of peppermint. Old review, November 22, 2018: Contrasting details are a deliberate feature of Tai Kwun. It’s why the Victorian era Barrack Block sits a stone’s throw from the 21st-century JC Contemporary building and stark colour schemes are employed to help guests navigate the different sections of the site. It’s a theme that extends to the various bars and restaurants operating there, too. Nowhere is this more apparent than at The Dispensary. Not only is it resolutely traditional in comparison to
Hong Kong bar reviews
The newest bars, pubs and drinking spots, reviewed anonymously by our critics
Watch the video below for a sneak preview of the place: View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Over the years, we’ve sadly witnessed many of our beloved watering holes shutting their doors. Blame it on the pesky pandemic and the struggles of being cut off from the rest of the world. For others, it’s the eternal battle with Hong Kong landlords. Even 001, Hong Kong’s very first hidden bar, serving the city’s thirsty souls since 2010, couldn’t escape this destiny. In 2022, it closed its inconspicuous Graham Street market location as they face the end of their lease. A year after, the beloved speakeasy-style is back and better than ever. This time, they’ve ditched the underground scene and settled themselves above the historic Tai Kwun. Quite a fitting venue for such an iconic establishment. And just like its previous location, finding the entrance to the bar has always been a thrilling part of the drinking adventure. You’ll find yourself puzzled, scratching your head as you navigate the labyrinthine network of stairs and corridors within Tai Kwun in search of its elusive door. The doors have the exact same colour and composition as the old Tai Kwun prison. We were so perplexed that we even attempted to pull one of the original prison doors, mistakenly thinking it was entry to 001. The only distinguishing feature of their entrance is its distinctive vintage doorbell, similar to the one at the former Graham Street site. Simp
Cafe-bar Barcode is back! After a short absence, the bar has relocated from its previous home on Glenealy Street to a brand-new location on Cochrane Street underneath the Mid-Levels Escalator. The new cafe space offers ample indoor seating, doing away with the small outdoor porch compared to the old venue. Inside, Barcode maintains its signature colour scheme of white, complemented by blue accents on their sofas, and sheer cream-coloured curtains. Their large windows allow plenty of natural sunlight to flood in, creating a relaxed atmosphere that transports you away from the bustling city. The brains behind the cafe-bar is tea-cocktail connoisseur and Tell Camellia’s co-founder Gagan Gurung. Barcode still adheres to their previous philosophy of merging bar, coffee, and dessert cultures. However, unlike their previous location where the bar was concealed, the new venue integrates the cafe and bar areas into a single space.Barcode’s food menu offers a modest variety of options. In the morning, diners can enjoy a small selection of pastries, while during the day they can choose from entrees such as sandwiches, pastas, and burgers. As for the cafe’s coffee selection, their specialty lies in espressos and offer a medium-dark roasted espresso blend that combines Colombian, Latin American, and Ethiopian coffee beans. We ordered a New Black ($55), which sees a thick layer of cream dusted with cocoa powder, placed over brewed coffee. We recommend not stirring the drink initially to fu
Over the years, Kennedy Town has undergone a transformation evolving from a sleepy town into one of Hong Kong’s trendiest neighbourhoods full of casual eateries and restobars. Adding to the array of drinking establishments in this waterfront town is Blotto, a laid-back drinking den that prides itself on making sure you have a good time while drinking to your heart’s (and liver’s) content. The bar’s name was inspired from a 15th century term that means ‘to be extremely drunk’ - now, you’ll know what to expect when you swing by. The philosophy of Blotto is simple: ‘if it ain’t fun, don’t do it’, and the bar certainly follows that motto with gusto. Blotto exudes a no-fuss, unpretentious divey vibe. It is simple yet honest, inviting you to unwind and have a great time. The bar's signage, painted in bold grey letters, almost gives the impression that the painter made an amusing mistake on the letters. Inside, the bar's interior is adorned with colourful metal stools and steel drum chairs. The walls are a cheerful mix of yellow, pink, and blue, decorated with cheeky murals portraying animals joyfully sharing pints or raising wine glasses. It's the kind of joint where you can kick back and gleefully gulp down a few libations without feeling like you're under a microscope. They also offer a modest collection of card and board games to keep you and your friends entertained throughout the night. The brainchild behind the bar is local mixologist Austen Lendrum, who is also the co-found
Old review, September 17, 2019: There’s been a veritable whirlwind of hype in recent months surrounding the new brainchild of accolade-heavy bar team Sandeep Hathiramani and Gagan Gurung. After a litany of unfortunate setbacks delayed the bar’s opening, the swell of anticipant whispers from thirsty patrons has now given way to bums on seats, as Tell Camellia finally opened within Central’s stylish H Code complex in late July. The mission of the bar is to fuse tea and cocktail culture in a way that challenges all who drink here to abandon preconceived cocktail notions, and to steep themselves in the unknown. Of course, challenging staid notions with something seldom seen (or indeed drank) before is never going to be an easy task, especially considering the perennial popularity in Hong Kong of more traditional cocktail styles. However, true to form, the duo seems to be succeeding in their quest here, purveying a delicious selection of cocktails (or Teatails, if you will) that pair well with the bar’s inviting ambience and very personable customer service. Let’s start with the menu which, much like the bar’s interior, is outwardly simple yet impressively attentive to detail. The lineup is split between signature Teatails, all of which are infused with exotic teas and local spices from particular world regions, and house gins that have been lovingly redistilled with different flavoured, you guessed it, tea. The entire experience here has been designed to be gratifyingly thematic
Old review, October 10, 2018: From Mizunara to Butler to Angel’s Share, cocktail and whisky bars are dime a dozen in Hong Kong. From the best to the worst, there’s often a set template: dark wood interiors, a jazz soundtrack (if any music is tolerated at all) and, in the worst instances, an excessive solemnity that’s meant to act as a substitute for genuine sophistication. It’s a relief that Whisky & Words dispenses with these clichés. Sitting opposite Coa on the steps of Shing Hing Street, the entrance – a simple wooden door – is understated and easy to miss. A narrow bar with a pleasantly high ceiling, the interior is decked out in muted greys and faux wood decals. Pleasant lo-fi hip-hop – the employee in charge of the playlist once worked at Drop – punctuates the atmosphere, engendering a laid-back vibe absent from many bars of this sort. Another striking feature is – gasp! – a decent happy hour. If there’s anywhere else in Hong Kong we can get an Ardbeg 10 year for $60, we haven’t found it yet.Another item on the happy hour list is the Coffee Old Fashioned ($150; $88 during happy hour), which is what we start with. The menu’s description makes no mention of how the coffee flavour enters into the cocktail – it merely mentions Mitchers’s Straight Rye, orange bitters, Angostura bitters, orange peel and cherries – and the bartender is no more forthcoming, but whatever the process, it works. Unlike many coffee cocktails in town, this one is expertly balanced, the main ingredie
Updated, December 12, 2022: In 2021, The Pontiac welcomed mixologist Jen Queen as its new bar manager overseeing the cocktail programme and operations of the bar. Under her management, she launched the bar's album-style Now That's What I Call The Pontiac cocktail menu (nominated for the Best Cocktail Programme at Time Out's fifth annual Bar Awards), featuring 13 drinks from fizzy to spirit-forward to suit any palate. Old review, December 4, 2018: It’s not everyday you come across a jukebox in Hong Kong that includes the Gorilla Biscuits’ early hardcore anthem Start Today. But the Pontiac is that rare breed in this city – a grungy, down-at-heel American-style bar that looks like it would fit in just as well in downtown NYC as it does on the steep slope of Old Bailey Street. When it strikes midnight and a couple of bartenders hop on the counter to begin pouring Becherovka into patrons’ mouths, the Coyote Ugly comparisons are even harder to resist. The bar is helmed by Beckaly Franks, a lady who’s mixed it with the best. She was formerly lead bartender at Portland’s Clyde Common, the highly respected tavern led by Jeffrey Morgenthaler, the mixologist credited with inventing barrel-aged cocktails. Beckaly is an affable hostess, one who belts out the lyrics to Livin’ on a Prayer (her and half the bar) when the track comes on and tells us ‘talk to me’ when we grab a seat at the counter. Eager to please, we ask for a Death Row ($88), an interesting sounding mix of Plantation Origi
Fact: sakes are for cool people. Yakuzas drink it, James Bond drinks it, and if you’ve been meaning to get in on this too, then head no further than Sake Bar Ginn – a shiny enclave dedicated to the best nihonshu from Japan. Tucked away in a small commercial building in the middle of LKF, this homey, terraced bar stocks more than 70 bottles, close to 40 of which are available in single-glass tasting pours. Don’t worry if you don’t recognise most of the names listed in the menu – Sake Bar Ginn’s founder Ayuchi Momose (a Sake Service Institute certified sommelier and instructor who also used to work at the famed Sakagura sake bar in New York) has gone to extra lengths to source lesser-known sakes from small, boutique breweries around Japan. It can be a dizzying list for first-timers, which is why the first two pages of the menu are designed like a crash course on sakes, breaking down the difference between the junmai and honjozo families (the former has no added alcohol while the latter does) before going on to categorise them by grade (determined by the percentage of sakamai rice husk that’s polished off before processing) and basic flavour profiles. But the best way to learn is by drinking (of course) and at Ginn, a sake tasting flight is the best place to begin (starts at $500 and up). The staff will happily talk guests through each drink, explaining the back stories (including how one brewery came to be named after otters) and they’ll do the ritualistic steps to help draw ou
This funky little Sai Ying Pun corner spot, the latest culinary concept from the founders of Sheung Wan’s Common Ground café – twin brothers Caleb and Joshua Ng – dishes up sweet and savoury pancake ‘tapas’, paired with original cocktails. The menu is simple and creative: eight pancakes matched with cocktails, plus a handful of sides. We start with the 12H78C ($98) – that’s code for short ribs, slow-cooked for 12 hours at 78°C. While the barbecue ribs themselves are tasty, we’re disappointed by the buckwheat pancakes on which the ribs are perched. They’re measly, bland rounds – certainly not the stars of this small plate. The dish pairs well with Alcoholic’s Breakfast ($108), a vodka-based tipple with a jolt of caffeine. We fare similarly with the other savoury pancakes that we sample, like Pearl ($128) and Chu ($128) – enjoying certain aspects apart from the pancakes themselves. Our final sweet pancake selection – Running Honey ($58) – is the saviour. These golden brown, fluffy hotcakes are a honey-coated delight, from the silky honey butter to the crunchy honeycomb shards. Stack’s pancake-and-cocktail spin is definitely cool, but until the savoury pancakes improve, we’d recommend stopping by post-dinner for a drink and a sweet pancake or two. Stephanie Pliakas Verdict: Pancakes and cocktails for the hipster crowd Stack 1 Third St, Sai Ying Pun, 2549 9787; stackconcepts.com. Dinner for two: $600.
Spilling out into the street for a tipple after clocking off for the day is a staple pastime for many a Hongkonger. Every now and then, however, a bar comes along that invites you to step away from the hustle and bustle into a much needed sanctuary. Down a narrow staircase on Bridges Street, Lof 10 Distillery seeks to do just that. There’s an impressive terrace, but much like its namesake café – Lof 10 on U Lam Terrace – the whisky bar is nestled out of sight. However, while the former is open and welcoming, the Distillery sports a slightly cold, minimalist interior. Nonetheless, it’s muggy and mid-June, so we step inside. Cool interiors and low-lighting make this a comfortable space, albeit disjointed as the main seating area is disconnected from the bar. We order a Woo cocktail ($120) to start the evening – a refreshing drink made with Campari and limoncello, though the addition of lemon rind adds a sharp edge to an already tart drink. While the cocktail menu is impressive, it pales in comparison to the whiskies. Lof 10 Distillery considers itself to have the finest selection in town, and a glance along the wall adorned with bottles shows they’re definite contenders. With an impressive array of Japanese whiskies, on recommendation, we opt for the Iwai wine cask finish ($190). The smooth undertones of this blended whisky are perfectly matched with a subtle, smoky flavour, and it goes down a treat. While best served neat, a glass of ice and water with a pipette are on hand t
Cafe-bar Barcode is back! After a short absence, the bar has relocated from its previous home on Glenealy Street to a brand-new location on Cochrane Street underneath the Mid-Levels Escalator. The new cafe space offers ample indoor seating, doing away with the small outdoor porch compared to the old venue. Inside, Barcode maintains its signature colour scheme of white, complemented by blue accents on their sofas, and sheer cream-coloured curtains. Their large windows allow plenty of natural sunlight to flood in, creating a relaxed atmosphere that transports you away from the bustling city. The brains behind the cafe-bar is tea-cocktail connoisseur and Tell Camellia’s co-founder Gagan Gurung. Barcode still adheres to their previous philosophy of merging bar, coffee, and dessert cultures. However, unlike their previous location where the bar was concealed, the new venue integrates the cafe and bar areas into a single space.Barcode’s food menu offers a modest variety of options. In the morning, diners can enjoy a small selection of pastries, while during the day they can choose from entrees such as sandwiches, pastas, and burgers. As for the cafe’s coffee selection, their specialty lies in espressos and offer a medium-dark roasted espresso blend that combines Colombian, Latin American, and Ethiopian coffee beans. We ordered a New Black ($55), which sees a thick layer of cream dusted with cocoa powder, placed over brewed coffee. We recommend not stirring the drink initially to fu
Old review, September 17, 2019: There’s been a veritable whirlwind of hype in recent months surrounding the new brainchild of accolade-heavy bar team Sandeep Hathiramani and Gagan Gurung. After a litany of unfortunate setbacks delayed the bar’s opening, the swell of anticipant whispers from thirsty patrons has now given way to bums on seats, as Tell Camellia finally opened within Central’s stylish H Code complex in late July. The mission of the bar is to fuse tea and cocktail culture in a way that challenges all who drink here to abandon preconceived cocktail notions, and to steep themselves in the unknown. Of course, challenging staid notions with something seldom seen (or indeed drank) before is never going to be an easy task, especially considering the perennial popularity in Hong Kong of more traditional cocktail styles. However, true to form, the duo seems to be succeeding in their quest here, purveying a delicious selection of cocktails (or Teatails, if you will) that pair well with the bar’s inviting ambience and very personable customer service. Let’s start with the menu which, much like the bar’s interior, is outwardly simple yet impressively attentive to detail. The lineup is split between signature Teatails, all of which are infused with exotic teas and local spices from particular world regions, and house gins that have been lovingly redistilled with different flavoured, you guessed it, tea. The entire experience here has been designed to be gratifyingly thematic
Old review, October 10, 2018: From Mizunara to Butler to Angel’s Share, cocktail and whisky bars are dime a dozen in Hong Kong. From the best to the worst, there’s often a set template: dark wood interiors, a jazz soundtrack (if any music is tolerated at all) and, in the worst instances, an excessive solemnity that’s meant to act as a substitute for genuine sophistication. It’s a relief that Whisky & Words dispenses with these clichés. Sitting opposite Coa on the steps of Shing Hing Street, the entrance – a simple wooden door – is understated and easy to miss. A narrow bar with a pleasantly high ceiling, the interior is decked out in muted greys and faux wood decals. Pleasant lo-fi hip-hop – the employee in charge of the playlist once worked at Drop – punctuates the atmosphere, engendering a laid-back vibe absent from many bars of this sort. Another striking feature is – gasp! – a decent happy hour. If there’s anywhere else in Hong Kong we can get an Ardbeg 10 year for $60, we haven’t found it yet.Another item on the happy hour list is the Coffee Old Fashioned ($150; $88 during happy hour), which is what we start with. The menu’s description makes no mention of how the coffee flavour enters into the cocktail – it merely mentions Mitchers’s Straight Rye, orange bitters, Angostura bitters, orange peel and cherries – and the bartender is no more forthcoming, but whatever the process, it works. Unlike many coffee cocktails in town, this one is expertly balanced, the main ingredie
Fact: sakes are for cool people. Yakuzas drink it, James Bond drinks it, and if you’ve been meaning to get in on this too, then head no further than Sake Bar Ginn – a shiny enclave dedicated to the best nihonshu from Japan. Tucked away in a small commercial building in the middle of LKF, this homey, terraced bar stocks more than 70 bottles, close to 40 of which are available in single-glass tasting pours. Don’t worry if you don’t recognise most of the names listed in the menu – Sake Bar Ginn’s founder Ayuchi Momose (a Sake Service Institute certified sommelier and instructor who also used to work at the famed Sakagura sake bar in New York) has gone to extra lengths to source lesser-known sakes from small, boutique breweries around Japan. It can be a dizzying list for first-timers, which is why the first two pages of the menu are designed like a crash course on sakes, breaking down the difference between the junmai and honjozo families (the former has no added alcohol while the latter does) before going on to categorise them by grade (determined by the percentage of sakamai rice husk that’s polished off before processing) and basic flavour profiles. But the best way to learn is by drinking (of course) and at Ginn, a sake tasting flight is the best place to begin (starts at $500 and up). The staff will happily talk guests through each drink, explaining the back stories (including how one brewery came to be named after otters) and they’ll do the ritualistic steps to help draw ou
Blinding incidents in Hong Kong bars have probably increased significantly in recent times. Such has been the exponential rise in the popularity of darts. No longer cast to the darkest, dankest corner of a pub to rot away in cobweb-ridden wooden cabinets, darts are now common place in bars across the city. Seizing upon this, the Japanese phenomenon i Darts has added to its hundreds of darts-dedicated bars and expanded beyond its homeland for the first time by opening in Tsim Sha Tsui’s vertical drinking centre, Katherine House. On exiting the elevators, darts bombard you from every direction. To the left of the dim, open space, a massive, illuminated purple, red, and white bulls-eye hangs above the lustrous bar. Directly in front, there’s a cabinet filled with darts memorabilia, and beyond, a series of ten buzzing, chiming, flashing machines called Darts Live 2, the latest Sega-designed, state-of-the-art electronic darts gizmos, stretching across the ebony and charcoal bar. The i-stage, an elevated, spot-lit machine, takes centre stage, with a long couch providing a comfortable stadium-like viewing spot. Lots of darts in a room might sound like a rather timid affair, but i Darts Club is surprisingly lively. The bar has adopted the slogan “Fun and communication”, promoting a friendly atmosphere, best manifested at the regular, raucous darts parties where the R&B, J-Rock, and 15-minute versions of Eye of the Tiger are overshadowed by the deafening collision of inflatable stick
Updated October 15, 2020 There’s a time and place for everything. Sometimes it simply calls to have a decadently fancy night out on the town and Caprice Bar offers a place to do it. Award-winning fine French dining kingpin Caprice, housed in the suave Four Seasons hotel, has transformed the small private waiting area, adjacent to the dining room, into Caprice Bar – a tasteful, intimate and comforting fine wine and cheese room, with Persian and European flair, designed by Spin Design Studio and the Alan Chan Design Company. Bold prints and textiles in deep earthy, purple tones frame a mesmerising lounge-like atmosphere – perfect for winding down after a busy day at the office. Drop by at the bar and be dressed-to-impress as the establishment has a firm dress code. You’re going to want to make an effort anyway, as you’ll most likely be sitting snugly away on the same lush and expansive sofas together with Hong Kong’s elite, who are sure to stop in and lounge around for some demure pre-dinner sips or a sophisticated nightcap. The menu includes an extension of Caprice’s far-ranging wine list, spotlighting an array of unique wines and Champagnes – by the glass or by the bottle – that change regularly. We suggest those who want the ultimate Caprice Bar experience to order the wine and cheese pairings or get A Bit Of Everything sample cheese platter ($450) that includes Caprice's signature aged comté, matured for at least 36 months. For those who aren’t big fans of cheese or wine, C
Updated October 15, 2020: One of the recent additions to Soho's hip and happening high rise, H Code, The Diplomat has since become a watering hole for people hankering for after-work drinks. The bar is the brainchild of award-winning mixologist John Nugent (formerly of Lily & Bloom) who is known for his innovative twists on old classics. True to the nature of a diplomat, you’ll see Nugent being friendly to his customers, helping them decide on orders, and chatting with them at every opportunity. At first glance, the exterior of the bar looks stiff and corporate; this all changes as you enter the premises and become immersed in the bar’s light and welcoming atmosphere. The interior is replete with leather seats and brass finishings, and while taking these in, it’s easy to miss the intricately detailed ceiling tiles that bear the bar’s logo. Should your inner diplomat have important business to attend to, a lavish hallway with shades of pink and copper will lead you to the posh washroom. Behind the bar hides a secret pink VIP room that you can only enter through a referral from regular patrons. The bar’s menu is easy to navigate and reasonably priced compared to neighbouring bars. We started with the signature Diplo Daiquiri; house rum blend, pineapple, anise, and salt ($95) followed by Pearl, made with vodka, Campari, French herbs, Mr Black Coffee Amaro, pineapple, and almonds ($95). The two drinks are okay to whet your appetite, made for easy drinking but aren’t standouts.
The past decade has been all about wine, wine, wine. The abolition of taxes last year, as well as the momentum behind wine has seen it creep up on the brown spirits as a leader in our local industry. But while vino has been dominating, beer has been left behind. With the boutique and luxury beer market worldwide burgeoning, Hong Kong has largely been left drinking San Miguel, Heineken, and Carlsberg by the bucket, with the occasional Sol for those feeling exotic. What’s been lacking is a real beer culture and a widely accessible range of decent brews. So, when a new bar like Trafalgar opens with a palpable dedication to the lager, ale and stout cause, it’s a little bit exciting. The guys behind Trafalgar take their beer seriously, demonstrated by the 11 varieties available on tap. Indeed, few – if any – beer dens in Hong Kong can boast a greater selection. The creamy, hoppy Spitfire Smooth is arguably the highlight of the draught beers ($54/pint) – a beer that Trafalgar management claims isn’t available on draft anywhere else in Wan Chai. Of the near 50 beers offered at Trafalgar, the wonderfully dark and potent Thomas Hardy Vintage Ale is one of the standouts, both because of its rareness and its $118 price tag. The Trashy Blond, Punk IPA, and RIP Tide ($50), a trio of beers from Scottish microbrewer Brewdog, are also a welcome surprise, providing a more artisan, boutique twist to the traditional ale-dominated list. Despite its clear enthusiasm for the amber liquid, there’
But as a bar that seeks to be a new hotspot catering to those looking for a place to ‘Tai-hang’ after work, our eyes are on the drinks. Zanzo’s selection is fairly extensive and well-priced. There are hard-to-find Japanese beers including bottles of Hitachino Nest Extra High ($70) and Suntory Premium Malts ($70) on the list and bottled wines for those seeking something a little light. For those hoping to knock back a few hard ones, Zanzo’s Japanese whiskies selection includes Nikka Taketsuru Pure Malt ($80) and the superb Yoichi Single Malt ($190) – either should do the trick. For something a little fancier, try the special cocktails. The Yuzu ($75) and the Lemon & Lime Chuhai ($75) are both spritzy rays of sunshine locked in a glass. The citric fruitiness of the drinks are blended well and delightfully refreshing.
Opening its doors this autumn in LL Tower just off Hollywood Road, Think Wine is the labour of love of renowned French sommeliers Romain Loriot and Jean-Benoît ‘JB’ Issele. The two are no strangers to Hong Kong’s food and beverage scene, previously holding head sommelier positions at Le Comptoir (the group behind popular restaurants Ecriture and Bibo) and Michelin-starred Belon, respectively. This new venture sees these two forces of the wine world come together in an intensely personal venture that reflects the pair’s extensive knowledge, impressive attention to detail, and passion for vino. The bar boasts almost 600 wines from across the globe, with particular emphasis – at least 250 varieties – from the Burgundy and Languedoc-Roussilon regions of France. All well and good for the amateur oenologists amongst us, however such a varied menu is potentially grape-ly bewildering for the average customer. To ease the picking process there are friendly and knowledgeable staff on hand to educate in an un-patronising way about the tipples, and guide the appropriate drink to the lips of even the most winey of philistines. In terms of volume, wines are offered here by the bottle and by glass, with prices ranging from as low as $60 per glass to as high as $15,000 per bottle. A good place to begin is at the cheap end of the spectrum, but for those looking to really explore Romain and JB’s collection, a cool glass of the Italian Maso Cantanghel ($120) proves a nice white to start on, wit
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