Tequila cocktails, gin tasting holidays and even a hit of CBD oil—we find out which alcohol trends will be dominating the year
The further you wander from Lan Kwai Fong, the more sophisticated Hong Kong's drinking dens become—and The Woods has got to be the classiest of them all. Owned by mixologist and Gen.T honouree Victoria Chow, this sleek underground bar serves cleverly made cocktails that riff on the old classics—think a dirty dill martini, a beetroot negroni or a four-pepper margarita.
Her innovative cocktail and food pairings have become so successful, other bars around the city have been hiring their own mixologists in order to compete, while leading fashion retailers have long tapped into her unique take on food presentation for their events. And that's not all, the twentysomething entrepreneur has also launched nautical-inspired oyster bar The Walrus, which is one part New York, one part Paris and one part classic Hong Kong drinking den. Here the doyenne of drinks talks to us about what trends are dying (bye-bye wild nights out) and what will take their place (hello CBD cocktails).
1. Drink green
Sustainability has changed the way we consume—or at least we hope it has. From the clothes we wear to the food we eat, provenance, food miles and green manufacturing have become all important. And drinks are no different—we want to ensure all our cocktail ingredients align with our ethical and political views. "As consumers start to demand to know more about the stories and provenance of our food, we will begin to do the same for our drinks," says Chow. "The stories, origin, and ingredients of spirits will play bigger role in our consumption habits and choices. There will be a rise in terroir-driven spirits and more focus on localisation and regional specialties." A spin-off of this will be the rise of organic, natural, biodynamic and vegan wines.