Making Champagne cocktails - Hong Kong style

This week we’ve gone crazy with bubbles (see theChampagne legacy). A peach bellini by the beach is a great way to start the weekend. But when you’re in Asia and street stalls are abundant with fresh fruits, why not try lychee ormangosteenwith your Champagne instead?

Antonio Lai is a mixologist who likes to experiment. This year his Early Grey Martini was declared Classic Cocktails Champion at the 2010 China Hotelex Bartenders Competition. Antonio likes to add an Asian twist to some more traditional drinks, as well as buy what is fresh and available at hand.

“I use seasonal ingredients and lychee is my favourite,” Antonio says. When making Champagne cocktails, the mixologist avoids the ordinary. So what would Antonio mix with Champagne? Ginger. The mixologist explains, “It is highly recommended to use fresh ginger to mix a cocktail due to its unique ginger taste.” Antonio also likes to mix up a Ginger Cosmopolitan and Ginger Orange Martini. 

On the hunt for other Asian-inspired cocktails we found some interesting results.Try a Thai Martini or a Lemongrass Mojito. And if you are looking to source the freshest (sustainable) fruit in Hong Kong from the comfort of your own home, tryHomegrown Foods. Their organic lychees look enticing and the Home Grown team will deliver to your door, leaving you free to prepare for your cocktail party. 

At the Homegrown farms

Before you rush off to plan your next party,take a lookat this intriguing cocktail trend. According to a recent article in the New York Times, mixologists are creating cocktails that include ‘terroir’. If this takes off, you may want to visit the lychee farm yourself… to mix your fruit with the earth it was grown from.