[Hong Kong Cuisine] The world’s second-ranked cocktail mixologist showcases his skills at ‘Lobster Bar’, crafting five drinks with an Eastern Chinese flavour

Nightjar Bar was ranked second in the world in 2013 by Drinks International, the UK’s leading drinks industry magazine. Their head mixologist, Luca Cinalli, will be performing at the Lobster Bar at the Island Shangri-La Hotel for five consecutive days, starting today (the 23rd) and running until the 27th. He will be showcasing his skills at the venue.

On Monday evening, I was invited to sample Luca’s unique culinary style at his lobster bar. Five brand-new, creative cocktails have been crafted, incorporating familiar traditional Chinese spirits such as Maotai, Huadiao, Huangjiu and baijiu, amongst others. The ingredients for this cocktail series have been specially fine-tuned for this visit to Hong Kong, making it a true ‘Hong Kong Special’.

To be honest, watching Luca Cinalli mix drinks with such focus, meticulously crafting and garnishing every step, is like watching a performance, so I strongly recommend that you take a seat at the bar to witness his craftsmanship.

Secret Cocktail #2: apple brandy, grapefruit juice, pine nut syrup, egg white
Inspired by the coffee ‘Cuppucino’, with its rich, smooth meringue foam on top and red latte art, it’s just like the sort of coffee girls love. It looks absolutely stunning, and whilst the flavour is slightly sweet, with fruity notes of yuzu and apple brandy, once you take a sip, you’ll find that even lads will come to love it.

Fire-Ando: Chinese Maotai, lychee liqueur, jasmine tea, osmanthus syrup, sweet orange, lemon

Served in a Chinese teacup, it has a more Eastern flavour than Los Banditos, as Cinalli sets the cocktail alight whilst mixing it to burn off some of the alcohol, leaving only the distinctive aroma and sweetness of Moutai, which complements the unique, delicate fragrance of jasmine tea. The flavour is rich and sweet, I think this is a cocktail that women in particular would really enjoy.

‘Los Banditos (white tequila, lime juice, aloe vera cream soda, jalapeño)’

Served in a small, traditional Chinese-style ceramic bottle, this refreshingly sweet cocktail is primarily made with aloe vera cream soda and tequila. It has a subtly sweet and tangy fruity flavour, and the alcohol isn’t overly pronounced, making it ideal for ladies to enjoy.

‘Anji: Huadiao, Gin and Liquorice Extract’
A wine glass coated with bamboo dust lends a rather stylish air to the drink, The base of this ‘Anji’ cocktail is the Chinese rice wine Gu Yue Long Shan, and as it has been blended with a small amount of liquorice essence, you can detect a subtle hint of liquorice. Furthermore, the rim of the glass has been coated with a touch of coconut oil, which blends with the drink as you sip it, The interplay of the various flavours in this cocktail creates a wonderfully complex taste experience; whilst not overly sweet, it is my absolute favourite.

Another cocktail is called the Artichaut, made with bourbon, artichoke, milk, mustard foam, yak sour milk and orange drops. Unfortunately, I didn’t make it last night, so I wasn’t able to sample it; I’ll have to save that for another time.
Lobster Bar.
Admiralty, 88 Admiralty Road, Tower 2, Pacific Place, 6th Floor, Island Shangri-La Hotel
Tel: +852 2820-8560

Full address and map

Lobster Bar.
Admiralty, Pacific Place Tower 2, 6th Floor, Island Shangri-La Hotel
Tel: +852 2820-8560