The World’s 50 Best Bars awards has quickly become the gold standard in the drinks world – think a Michelin Guide for bars, but with its top button undone and a cocktail in hand. Here in Hong Kong, nine bars made the cut on Asia’s 50 Best Bars, with two of those deemed worthy of being ranked among the World’s 50 Best.
Top of the lot globally is New York’s The Dead Rabbit and, hold on to your jiggers, it’s coming to Hong Kong next month. Co-owners and Belfast natives Sean Muldoon and Jack McGarry’s brilliant bar, which also won World’s Best Cocktail Menu and Tales of the Cocktail's World's Best Bar, both in 2015, will be transporting its tip-top tipples from Manhattan to the Four Seasons’s Blue Bar from May 24 to 26.
Sparing no expense, The Dead Rabbit’s award-winning bar manager and beverage director Jillian Vose will be behind the stick at the eagerly anticipated pop-up, bringing with her not just four of The Dead Rabbit’s awesome cocktails but classic Irish comfort fare such as scotch eggs, truffle fries, short rib sliders and a stick-to-the-ribs Irish stew.
The cocktails include the Big Wheel, a concoction of navy-strength American gin, dry vermouth, Manzanilla sherry, pear, cinnamon and makrut lime, and the Fun Lovin’ Criminal – a blend of tequila blanco, rośe vermouth, apple brandy, grapefruit and hops. There’s also a top secret cocktail simply named Dead Rabbit and the Irish af True Blue, made with Irish whiskey, apple brandy, Guinness, PX sherry, white miso, ginger, lemon and Peychaud’s bitters.
For enquiries, email Blue Bar at bluebar.hkg@fourseasons.com or call 3196 8830.
Fully expect to see us propping up the bar, potentially every night, because we’re never one to miss a good bar or pop-up.