A Perfectly Crafted Cocktail Menu for Your Event
A special drinking place made by a good environment, its flavour, and the menu. Our Cocktail Menu is all about simple ideas done responsibly. Every month, we reuse oyster shells, avocado peels and seeds, coffee grounds, corn husks, banana peels, sourdough, soy sauce, and leftover stout to create new and interesting flavours. Instead of throwing these items away, we turn them into ingredients for our sustainable drinks menu, creative beverage menu, and thoughtfully crafted drink list, helping reduce waste while serving enjoyable, one-of-a-kind cocktails.
We upcycle 4.4kg of oyster shells, 5kg of avocado seeds and peels, and 5 litres of spent stout per month, and 1.8kg of coffee grounds. We divert 4.4kg of corn husks. We cold infuse 8kg of banana peels per month. We toast and distil up to 8.8kg of sourdough. We distil 35g of soy sauce. Visit our special Cocktail bar and enjoy your days and nights.
Oyster SHell
Food waste makes up to 30% of the waste that’s sent to landfills. Hong Kong is the second-highest consumer of seafood in Asia. We distil the oyster shell with vinegarto highlight the saline quality, paired with spiced undertones from Stranger & Sons and passionfruit. We aim to make a sustainability approachable.
- Oyster Shell & Malt Vinegar Distilled Absolut
- Cacao Butter Washed Roku
- Scrappy’s Cardamom Bitters
- Passionfruit
- Sparkling Wine
- Yuzu Creme Brulee
Banana Peel
We upcycle 400 grams of banana peel from Butter per prebatch, eliminating over 8kg of banana peels from being sent to landfill. We give them a second life. Highlighting the natural sweetness, the peels are rested for 1 week, then filtered.
We balance the drink with milk whey, a mix of milkand citrus for acidity and texture and paired with London Essence Grapefruit & Rosemary.
A textural, tropical and light drink.
- Banana Peel infused Planteray Rum
- Aqcua Di Cedro
- Melon
- Milk Whey
- London Essence Grapefruit & Rosemary Banana
Coffee
In Hong Kong, there is a high demand for coffee shops, with studies showing that nearly 250 cups of coffee are consumed per person annually. Currently, 93% of coffee grounds are being sent to landfills.
Our cocktail menu reduces the amount of citrus used in our cocktails, and we balance this drink with malic acid.
- Coffee & Eucalyptus Distillate
- Blackberry Cordial
- Oolong Amaro
- Peddlers Salted Plum
- Vetiver Perfume
Avocado
The majority of avocados are exported from Australia to Hong Kong, the highest consumer, making up 42% of its exports.
We upcycle 5kg of avocado seeds and skin from Uncle Miguels. We aim to highlight the texture of the leftover fats on the seeds and vegetal notes from the skin.
We balance this cocktail with cordials and then rest the whole drink for two days before filtering. Garnished with feta cheese to highlight the texture of the avocado.
- Avocado washed Compass Box Orchard
- Wasabi infused Gin
- Strawberry Cordial
- Black Pepper
- Rhubarb Vermouth
Stout
We re-purpose soy sauce from Busan nights, infusing and distilling to extract its rich and savoury depth. This process helps to highlight the bold umami flavours.
We clarify watermelon juice and mix with agave to add freshness. Coconut oil-washed Los Arcos Tequila adds texture and tropical notes. Campari to balance with Sichuan peppercorn.
- Coconut oil washed Los Arcos Tequila
- Soy Sauce Distillate
- Clarified Watermelon Agave
- Pink Peppercorn Tincture
- Campari
Sourdough
Hong Kong wastes 3.6 tonnes of food daily with rice and bread the major contributors.
We distil sourdough bread from Bakehouse with vanilla bean, and a localhoney is turned into a cordial with a blend of acids and an apricot-infused whiskey. A contrasting drink of buttery sourdough and vanilla texture, and a warm salted coconut foam.
- Sourdough & Vanilla Distillate
- Apricot infused Starward Whisky
- Local Honey
- Salted Coconut Foam
- Raspberry
Soy Sauce
Every beer bar has a problem with beer wastage from excessrun off’s, foaming, and changing barrels. We take 5 litres of leftover stout per month and we reduce it into the cocktail as well as making a homemade stout and amaro jelly.
We aim to highlight the rich chocolate notes with a cacao nib-infused bourbon. Sourcing cacao nibs from Conspiracy Chocolate, which sources from sustainable farms. Paired with umami packed marmite and ratafia. A complex variationon an old-fashioned.
- Cacao Nib infused Jim Beam
- Marmite Distillate
- Stout Reduction
- Ratafia
- Stout & Amaro Jelly/Tonka Bean
Corn Husk
We take the excess corn husks (4.4kg) sourced from Chicano to infuseinto Pisco in our Cocktail Menu. A grape-based spirit which pairs well with the smoky vegetal notes of the corn.
An orange bitter lifts the citrus notes, with tropical mango andlengthened with peach & jasmine soda.
- Corn Husk infused Pisco
- Khoosh Bitters
- Mango Cordial
- Mezcal
- London Essence Peach & Jasmine
- Tomato & Hot Sauce Air