Four mixologists will shake it off at Red Sugar this November
What does it take to be a great mixologist? This November, we’re putting four bartenders to the test with a challenge to create an original cocktail recipe inspired by the flavours of Hong Kong. Four classic ingredients were randomly assigned to each competing bartender using a lucky draw format—come to Red Sugar at Kerry Hotel on November 15 to see and taste the spirit of Hong Kong as captured by Agung Prabowo of The Old Man, Owen Gibler of Employees Only, Himson Lam of Dr Fern’s Gin Parlour, and Joe Villanueva of Red Sugar.
Vote for your favourite drink by posting a photo of it on Instagram, and you could win a staycation at the Kerry Hotel plus drinks vouchers* from our participating bars! Here’s how:
1. Follow T.Dining Hong Kong and Kerry Hotel on @tdininghk and @kerryhotelhk
2. Upload a photo of your favourite drink along with the hashtags #TDiningBOTB #TDiningWeek2017
* One grand prize winner will receive a voucher for one night’s stay at Kerry Hotel, in a Premier Sea View room with Club Access for 2 persons, plus drinks vouchers from The Old Man, Dr Fern’s and Employees Only.
** One runner-up will receive a voucher for one night’s stay at Kerry Hotel, in a Premier Sea View room with Club Access for 2 persons.
Event sponsored by Kerry Hotel and Hong Kong Tourism Board
Battle of the Bartenders
Dr. Collin By Himson Lam (Dr Fern’s Gin Parlour)
Bull Dog gin, fresh sugarcane juice, lemon juice, demerara syrup, Fever Tree Mediterranean tonic
Inspiration: Sugarcane
The Giggling Stumble By Owen Gibler (Employees Only)
Molasses and Agricole rums shaken with 10-year rehydrated mandarin peel, fresh mandarin juice and citrus. Served with a dusted pineapple cube
Inspiration: Mandarin peel
#ROSELLE By Agung Prabowo (The Old Man)
Bourbon, distillated fish sauce rice wine, roselle shrub, salted carbonated water
Inspiration: Roselle
Blossom Negroni By Joe Villaneuva (Red Sugar)
Baijiu-infused puerh tea, Italian bitter liqueur, osmanthus wine, ocean bitters
Inspiration: Puerh tea
FOOD MENU
Smoked salmon roulade, salmon caviar
Smoked beef tartare on toasted baguette
Spiced tomato gazpacho
Poached prawn cocktail, Osetra caviar
Chicken, mushroom and foie gras roulade with chicken Jus
Braised beef cheek on beetroot bun, balsamic onions, Pommery mustard aioli
Pan-fried scallop, Hollandaise sauce, crisp Parma ham
Eggplant puree vol-au-vent, fine ratatouille
DATE
November 15, 2017 (Wednesday)
TIME
7:00pm—9:30pm
VENUE
Red Sugar, 7/F, Kerry Hotel, 38 Hung Luen Rd, Hung Hom
$450 per person inclusive of four cocktails and light bites by Red Sugar.
