Where to drink in Hong Kong this February

The 1950s-style watering hole Foxglove is welcoming the Year of the Ox with the launch of their new Social Club, a happy hour and afternoon dim sum aperitivo. From 12nn to 6pm, Mondays to Fridays, grab a few glasses of Frank’s Highballs ($100 each) – Classic Highball, Hiboru, Highball Hunter, and Fox Highball – or choose from a selection of premium house spirits, house wines, and craft beers available under their Juice Joint menu (starts at $60). Available happy hour cocktails (starts at $80) include Blind Pig, Have The Bees, or Dizzy With A Dame. By 3pm, you can pair your happy hour orders with a choice of three dim sum (for $100) from the new menu created by the head chef Tim Chan which include options of lobster and minced pork siu mai, har gow sea urchin dumplings, mozzarella and shrimp spring rolls with sea urchin, Sichuan xiao long bao pork soup dumplings, and cheeseburger spring rolls, among others from the meat, seafood, or vegetarian selections. 

Every Saturday starting at 12nn, for dim sum orders in Foxglove, guests can add on a free-flow package (valid for three hours) with options of first-class ($498 per person) for servings of J.L. Vergnon Champagne, Bellinis, mimosas, and house cocktails, or the premium package ($388 per person) for glasses of house wines, craft beers, house spirits, juices, and sparkling or still waters.  

Follow Foxglove’s Instagram and Facebook for more information. For bookings, please email reservation@foxglovehk.com or call 2116 8949.

Italian luxury brand Bulgari partnered with The Langham for a special afternoon tea celebrating the new Bulgari fragrance design created by Korean fashion designer Kathleen Kye. The afternoon tea menu ($398 per person) crafted by executive pastry chef Jean-Marc Gaucher features an assortment of sweet and savoury treats inspired by the limited-edition Bulgari Rose Goldea perfume, complemented by a selection of premium loose leaf from Jing teas ($688 for two pax) or paired with the floral cocktail Enchanted Rose ($120 per serving) served in an elegant perfume bottle. You can also upgrade your afternoon tea experience with two glasses of Taittinger Champagne ($588 for a single order, $888 for two pax).  

Until March 31, the set menu is available at Palm Court on Mondays to Fridays from 3pm to 5.30pm; holidays or Saturdays to Sundays from 2.15pm to 4.15pm, and 4:30 to 6:30 pm. Guests will receive one complimentary miniature bottle of Bulgari Rose Goldea while supplies last. 

For wine lovers, take advantage of this Central wine bar's February 14 offerings with a special four-course menu paired with wines ($888 per person) specially curated by James Suckling himself. All the wines are rated 93 points or up and includes Jacquesson Champagne Cuvée No 743 Extra Brut, as well as wine from one of the top sweet wine producers in the world, Château Suduiraut in Sauternes. Start off with a deep-fried porcini mushroom, kimchi pancake or Korean fried chicken, and enjoy choices of spaghetti Pomodoro, salmon steak, or a 300g USDA organic ribeye steak for mains and finish the meal with a slice of New York-style cheesecake. 

Book your seats at reservations@jswinecentral.com or call 2539 7999.

Time Out Hong Kong Bar Awards 2020 Best Takeaway Cocktail winner Coa is following their successful range of bottled cocktails with a special CNY limited-edition release. Inspired by Chinese New Year traditions blended with a touch of Mexican flair, Coa created Fortune Manhattan, a concoction you can enjoy anywhere, made with a fresh tangerine, mezcal, calvados, Punt e Mes, Ancho Chile, cacao, and Luxardo Maraschino. 

Available in 500ml ($688) – serves eight. Order the cocktail at coa.com.hk

If you're a fan of local gin N.I.P, the distillery has launched a limited-edition gin called 800M ($818) to welcome the Chinese New Year. The distillery is also collaborating with The Langham's three Michelin-starred Chinese restaurant T'ang Court for a festive pairing menu featuring the CNY gin paired with chef Kwong Wai-keung's special poon choi. Drop by at T'ang Court and enjoy the festive feast made with whole ten-head abalone, fish maw, dried oyster, conpoy, sea cucumber, black mushroom, fresh prawns, goose webs, marinated chicken, served in a traditional claypot together with servings of the auspicious gin. 

You may also order a bottle of special Chinese New Year cocktails crafted by mixologist Sandeep Kumar using N.I.P gin at Spanish-inspired bar The Wise King from February 6 onwards. 

If you're looking to drink for a cause, Hong Kong's first sustainable bar Penicillin partners with ecoSpirits – a zero-waste spirits packaging solution – for a reforestation programme that allows guests to participate through cocktail sales. Every sale of One Penicillin, One Tree cocktail ($110), will secure planting one native Mallotus Muticus tree (also called the swamp tree) in the Kalimantan rainforest. According to Penicillin, the fast-growing upper canopy tree can reach up to 42m in height and live for more than 200 years. Throughout its lifespan, the tree can eliminate 4,400kg of CO2, equivalent to 8,000 single-use glass spirit bottles. Each One Penicillin, One Tree cocktail (ingredients and offers will change per season) saves an average of 150g in CO2 emissions. 

Penicillin operates with a catering license, so the bar is currently open Monday to Saturday, 12pm to 6pm. Drop by to taste the current offering for their One Penicillin, One Tree cocktail programme. Follow Penicillin bar on Instagram and Facebook for updates and more information. 

Japanese-style cocktail den Bar De Luxe has moved from the 30th floor of Asia Pacific Centre to their new H Code location in Pottinger Street. Known for its authentic Ginza flavour and experience, the bar's menu still carries cocktails created from the same meticulous Japanese mixology that Bar de Luxe guests have been used to. To celebrate Bar de Luxe's reopening, its top bartenders prepared five special cocktails to welcome guests to their new abode. Cocktails on the new menu include a floral cocktail called Gratitude, an earthy tipple called Centaurea, an aromatic and sour drink Syriacus, a mulled wine named Winter Sunset, and gin-based Abode of Snow made using mandarin liqueur and Darjeeling black tea. 

Bar de Luxe is now located on 7/F, Low Block, H Code, 45 Pottinger Street, Central and is open from Saturday to Sunday 12pm to 6pm. Drop by for a tipple or order bottled cocktails for delivery or takeaway. For enquiries, visit bardeluxehk.com or contact 3706 5716.

Mong Kok's The Madhouse Taproom – a beer bar offering 20 draft taps of craft beers and a bottle selection from around the world – branched out to Causeway Bay with the opening of their new The Madhouse CWB bar decked in a carnival themed interior design. To celebrate the new bar and to usher in the new year, the beer den is offering a variety of limited-edition dessert dark beer – available in Asia for the first time – from the Amundsen Bryggeri winery from Oslo, Norway. Grab any of Amundsen's Dessert in a Can beers or enjoy a draft beer on the tap which includes a Rocky Road Ice Cream, Blueberry Pancake, and Neapolitan Ice Cream. For beer lovers with a penchant for whisky, you can indulge in Bourbon Aged Whiskey in Barrel Dark Beers available in three different flavours – rocky road ice cream, sea salted caramel chocolate chip cookies, and peanut butter caramel crisp jam doughnut.

The Madhouse CWB is located at Shop 2, G/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay.  

Craft brewery Yardley Brothers released their first CBD beer in Hong Kong and you can now taste this on tap at Once You Go Craft, Craftissimo, TAP - The Ale Project, and The Beer Shack. Named Lo/Hi Mango Cheesecake CBD Sour, the CBD infused beer is the company's first foray on CBD products in partnership with Open Book Extracts (OBX) Asia, distributors of THC-free cannabinoid ingredients and other CBD products. Brewed with 66mg of water-soluble CBD per litre, the beer (0.9 percent ABV) features notes of mango with vanilla cheesecake flavours.