Central’s cocktail bar Bitters and Sweets has launched an innovative new cocktail menu that complements the new food menu, making the venue on Wellington Street the city’s latest socialising hotspot for after-work drinks.
The brainchild of owner Ben Li, who was tired of the declining quality of both drinks and service in nearby Lan Kwai Fong, Bitters and Sweets offers a soothing, welcoming ambiance and a unique take on the contemporary dining and mixology experience.
Created to foster and inspire the next generation of young Hong Kong bartenders, Bitters and Sweets has spent its first year since opening consolidating its mixology credentials, creating a host of innovative and imaginative concoctions, supported by house-made bitters and infusions, and garnering a cult-like following among lovers of fine cocktails.
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The new menu is both an ode to classic cocktails’ past and a sign of mixology’s future. Crafted specifically for an intriguing cocktail experience, the bar’s cocktail menu features some of the world’s most endearing drinks with a modern twist, as well as a series of exciting new additions created by the experienced Bitters and Sweets bar team.
The Hong Kong cocktail bar produces all its syrups, infusions, and macerations in-house, ensuring both quality and innovation. Highlights of the Classics menu include an Old Fashioned made with Bulleit Bourbon, brown sugar syrup, peach and chocolate bitters; and the White Negroni, a reimagined timeless classic with tequila, Carpano Bianco vermouth, La Gentiane des Peres Chartreux, and St Germaine laced with maple wood smoke.
The signature menu features a bold and imaginative selection, including the Snickers, an indulgent take on the classic candy bar, with peanut butter vodka, amaretto, Frangelico, and cocoa; and Smokey the Pig, a decadent take on the Old Fashioned with smoky bacon bourbon, maple syrup, and hickory smoke.
To complement these inspiring cocktails, Bitters and Sweets has created a delectable menu of well-proportioned comfort dishes, ranging from Parisian Polmard beef tartare with house dressing to avocado rice paper spring rolls with sweet cilantro. For something a little more substantial, the Run for the Border Nachos, buffalo chicken wings, and beer-battered barramundi and chips make good matches with the new cocktails.
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The new menu will complement new thematic nights, including Prohibition Wednesdays (from 8.30 pm till late), during which Prohibition-era cocktails like the Mary Pickford and Sidecar are married with swing-era tunes. Happy Hour is available every Monday to Friday from 5:30 pm to 8:30 pm; and every Saturday from 6:30 pm to 8:30 pm.
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