Where and what to drink in Hong Kong this summer

Scotch whisky brand Chivas Regal has given a fresh new look to their Chivas 12, Chivas XV, and Chivas Mizunara Restage bottles. Earlier this year, the brand commisioned the winners of the I Rise We Rise live painting battle to each create an art piece inspired by one of their rebranded whiskies. 

Chivas Regal has also teamed up with Draft Land’s mixology masterminds, Antonio Lai and Alex Ko, to create three different tea-infused whisky cocktails based on the classic combination of whisky and green tea. Orchard Bloom uses Chivas 12 as a base, with jasmine tea, apple juice, and honey added into the mix; XV Goddess combines Chivas XV together with pineapple, vanilla, and oolong tea; and Mizu Harvest mixes fresh yuzu, ginger, and hojicha with Chivas Mizunara, which results in a smoky taste. Each cocktail will be priced at $120 and will be available at Draft Land for a limited period of time.

Like their name states, Champagne Bar is Grand Hyatt Hong Kong's Champagne-centric venue that offers a plethora of boutique Champagnes from various countries around the world, as well as creative Champagne-based cocktails. As part of Grand Hyatt Hong Kong's collaboration with local charity Zero Foodprint Asia, all venues within the hotel including Champagne Bar have begun implementing sustainable practices in their operations by creating as little waste as possible. Aside from using leftover Champagne in their creations, the specialist bar also utilises ingredients creatively to shake up cocktails such as the Sparkling Amazu Shoga Martini ($190), which uses Japanese gin infused with pickled ginger and ginger brine from the hotel's sushi-focused restaurant Kaetsu; as well as Marc de Champagne ($170) which combines Champagne with the bar's homemade dark cacao liqueur with monk fruit sugar, as well as topping the cocktail with a white chocolate truffle from the hotel's chocolatiers at Tiffin.

If you need a drink after taking a dip in Grand Hyatt Hong Kong's pool, all-day alfresco poolside lounge Waterfall Bar offers  refreshing cocktails that will keep you cool all day long. Similar to other venues within Grand Hyatt Hong Kong, Waterfall Bar has implemented sustainable practices in their operations by being resourceful with ingredients and creating as little waste as possible. 

Highlights on Waterfall Bar's menu include Mango Mania ($135), which uses whole mangoes along with skin and seeds to create a cordial that gets combined with rum and mango seed-infused orgeat syrup, and is garnished with a mango skin and chilli flake flavoured rub; as well as Tonka Town ($135) that takes pear eau de vie and combines it with a homemade passionfruit and tonka bean cordial. The cocktail is topped with a flaming shot contained in a hardened passionfruit husk, which is turned into compost after several uses. 

Head to the top of Forty-Five to find Cardinal Point, their all-new bar and al-fresco terrace which offers sweeping views of the city's skyline. Led by The Diplomat’s John Nugent, the bar's creative drinks programme celebrates global ingredients with innovative and retro twists. 

In addition to serving classic cocktails, Cardinal Point's menu offers their own signature creations. Those who enjoy tropical sippers will enjoy bevvies such as the rum-based Larry Bird ($150) with Suze Gentian, bitter bianco, and pineapple skin; or the Purple Potato Painkiller ($150) with blackstrap rum, agricole rum, imo, orange, pineapple, and coconut cream.  Other concotions to try include Pandan Highball($160), made with gin, mandarin, pandan; and Chips & Dip ($160), made with tequila blanco, dry vermouth, poblano, melon, citrus, and cheese nachos. 

In need of some peace and quiet? Visit Plantation Tea Bar in Sai Ying Pun to find a cosy retreat that’s passionate about sharing tea varieties with their customers. Just like their name suggests, Plantation Tea Bar offers a curated selection of teas from different parts of the world, as well as tea cocktails created by esteemed local mixologist Antonio Lai. Here, you can find light cocktails like Jasmine Sake, made with cold brew jasmine phoenix pearls, sake and apple syrup; or full-bodied options such as Tangerine Puerh Rum, which uses puerh slow-cooked rum and combines it with tangerine peel syrup and hawthorn cordial.

Intervals is the newest addition to Hong Kong International Airport’s food and drink offerings. Aside from providing a sensational view of the airport, this bar also has a menu full of artisanal food and cocktails. With its name and concept inspired by the fluidity of time, and how we use intervals of time during travelling, the bar's menu revolves around a series of cocktail flights comprised of miniature drinks (from $158 and up) that will take you anything from 15 to 45 minutes to finish – perfect for a quick sip before your flight. Not in the mood for tipples? Intervals also provides a 30-minute long non-alcoholic flight which serves up cocktails made with dealcoholised wine, as well as non-alcoholic vermouth and rum.

Head to Terrible Baby at Eaton HK to try their all-new cocktail menu that’s full of vibrant flavours crafted by star mixologist Axel Gonzalez. The bar’s menu offers 12 cocktails that will cool you down in the summer heat while reflecting Terrible Baby’s fun and casual atmosphere. Quench your thirst with refreshing drinks like Boo Hoo ($95), which features blended Scotch whisky, blackberry liqueur, and a housemade hibiscus cordial, or opt for the bar’s take on a Cantonese iced tea with Dong Ling Cha ($95), which combines Campari, grapefruit juice, cold brew infused dark rum, and tops it off with sparkling lemon tea.

Just like the phrase ‘an oldie but a goodie’, Darkside’s all-new ‘Classics From The 90’s’ menu highlights a selection of lesser-known cocktails from the 90s, and revamps them into sophisticated creations that still hold a touch of nostalgia. Highlights to look out for include Midori Sour ($170), which the bar transforms by adding Grey Goose vodka, lemon juice, egg white, and soda water; the refreshing Whisky Smash ($170) made with bourbon whiskey; and Long Island Iced Tea ($170) which is recreated with premium spirits such as Star of Bombay gin, Grey Goose vodka, Plantation 3 Stars rum, and more.

Inspired by the five elements – wood, fire, earth, metal, and water – Duddell’s new cocktail menu offers a range of cocktails and mocktails that calls on specific qualities of each element. For example, Wood features cocktails such as Groot ($140), which uses Bulleit bourbon and rhubarb amaro, resulting in an earthy and refreshing flavour. Meanwhile, Water is represented in cocktails like Neptune Highball ($140), which gets tinted with blue curacao and includes saline solution for an extra touch of umami.

Experience a mesmerising world of noh – or traditional Japanese theatre – in Gishiki Lounge. The bar’s latest cocktail menu is separated into three sections – Jo, Ha, and Kyu – and categorises their drinks based on flavours. Each cocktail on Gishiki’s menu is named after a noh mask, and embodies the energy of its corresponding character. For example, O-Tobide ($138) is a light and sweet gin-based drink that’s topped with a fluffy strawberry air; tart flavours in Kawazu ($138) come from ingredients like black lime, pineapple, and elderberries; and Doji ($138) uses long pepper aquavit, tomato consomme, and habanero to give a savoury yet spicy kick.

Jay Khan and Ajit Gurung, the award-winning team behind Coa – top bar on Asia's 50 Best Bars list for 2021 and 2022 –  have unveiled their second concept, The Savory Project, in the heart of Soho. Like its name states, The Savory Project taps into the niche market of savoury cocktails, flavoured with ingredients like meat, fungi, and brines to create rich and complex sips, such as Teriyaki ($120), a tequila-based cocktail made with masa and white soy sauce. The new bar’s menu also features non-alcoholic cocktails such as Garden to Glass ($120), which uses ingredients like tomato, peppers, seedlip garden, tonic, and cucumber, to ensure that regardless if customers choose to drink or not, all who visit The Savory Project will be able to enjoy the intricate flavours.

As Hong Kong’s first fruit spirit bar, Orchard showcases a large range of fruit spirits such as eau de vie, brandy, and Calvados by highlighting their unique characteristics and versatility in complex cocktails. Aside from adding twists on classic cocktails by including fruit spirits into the mix, Orchard also offers a series of signature cocktails on their menu. Some of our favourites include Bliss ($125), which uses an aged plum brandy and combines it with a homemade purple sweet potato liqueur, as well as Tropical Punch ($125), a cocktail with a raspberry eau de vie base with ingredients like strawberry shrub, pink guava, pineapple, bell pepper, and Fleur de Bière.

Award-winning mixologist Lorenzo Antorini’s independent venture Bar Leone highlights the spirit of his hometown Trastevere, and emulates the traditional Roman bars found in the Italian city. The bar is set to officially open by the end of June; highlights on the menu to look out for include the Olive Oil Sour ($130), which is made using a milk shaker for a frothy finish, and the Yuzu Bianco ($130), a classic white Negroni that adds yuzu into the mix and leaves a refreshing aftertaste.

This summer, head to Aqua’s rooftop bar to sip on cocktails while looking out towards a stunning view of the Hong Kong skyline. While the bar has a large range of cocktails on offer, Aqua’s new summer specials,Aqua colada ($168), which combines Johnnie Walker whiskey with coconut, banana, peach, and lime, is a must-try. Alternatively, the Matcha Point ($148) uses a matcha-infused pisco and mixes it with refreshing ingredients like yuzu, umeshu, and ginger syrup.