Swanky hotel lounges, terraces with gorgeous city views and cool basement bars – there’s no shortage of hot spots in Hong Kong to don a chic outfit and grab a drink with friends. When The Woods opened on Wyndham Street, they were venturing into well-trampled territory. What makes this dimly lit bar stand out from the rest, however, is its focus on fresh, seasonal ingredients and their use of artisanal liquors.

Every cocktail at The Woods is stunning – both in its polished presentation and carefully balanced ingredients. Owner Victoria Chow’s concept was sparked by visits to Artesian and The Nightjar cocktail bars in London, and she was also largely influenced by her upbringing in the San Francisco Bay Area, where seasonal, farm-fresh produce is always readily available. “We try to elevate cocktails to a culinary level. We make people think of cocktails in the same way a dish is prepared by a chef,” she says. Similar to a restaurant, The Woods offers a four-course, prix-fixe menu – a “chef’s table” for a party of eight to sip on appetiser, main and dessert cocktails, and a digestif of choice.

The care and attention invested in concocting every drink is also mirrored in the interiors, which tie in abstract design elements playing on the bar’s forest theme. Every detail, from the birch-patterned upholstery, the wood beam roof and painted tiles, down to the twigs and pine cones scattered throughout the bar, was carefully selected by Victoria’s sister Regina, the architect and interior designer behind the space. Their other sister, Juliette, is also involved in the project as the co-founder and CFO. The Woods is truly a labour of love – and we at HJ will certainly drink to that!

HEIGHTENED SENSES

For a smoky aroma, the Oak Whiskey Sour is served with burning wood chips; the Basil Smash needs to be cracked open for one to enjoy (previous)

SPOT OF TEA

The Tea Infusion incorporates Tanqueray gin, jasmine tea, lemongrass, galangal and lemon peel, and is served in a siphon

BRANCHING OUT

The vodka-based Caprese combines unconventional ingredients such as aged balsamic vinegar and fresh tomato water into a refreshing cocktail

HOT STUFF

The Four-Pepper Margarita packs a punch with jalapeño-infused 1800 Blanco Tequila, complemented by fresh lime juice, agave nectar and a lime-zest salted rim

 

MIX IT UP

• Use market-fresh ingredients. Take Victoria’s lead this autumn by infusing fall fruits such as apples, pears and figs into your liqueurs

• Invest in quality alcohol. Victoria suggests whisky or bourbon that’s just as good neat as it is in a classic cocktail; she likes Michter’s Bourbon

• For a smooth G&T, Victoria’s go-to gins are both from St George Spirits – a small-batch distillery in California. She likes their Botanivore and Terroir gins – the latter blend has notes of Douglas fir, and is perfect for Christmas

• Pair cocktails with nibbles. “Something light and fizzy should go with something equally light, such as a shrimp cocktail with a squeeze of citrus,” says Victoria. “A whisky-based cocktail begs for something heavier like a charcuterie platter or Scotch eggs”

• Serve your drinks in nice stemware. Lucaris crystal glasses line the shelves at The Woods, but Victoria also makes frequent trips to Kung Kai Hong & Co in Sheung Wan for special finds

 

 

Photography: Edgar Tapan

Styling: Bridget Saunders

 

This story originally appeared in the September 2014 issue of Home Journal