Who made the very first cocktail? Was it a Mr Pitt in London in 1798, or perhaps the writer to The Farmers Cabinet newspaper in 1803? What we do know is that the very first definition came in 1806, where it was described as ”a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters”. Although these same basic ingredients have been used for more than 200 years, there have always been enterprising individuals willing to explore the limits, whether to make the classic Manhattan, the mojito or an endless variety of options. Taking a lead from the inventive approach to food pioneered by the likes of Ferran Ardia at his El Bulli restaurant, Quinary brings to cocktails this same food-science approach that understands why certain aromas, flavours and textures work together.
Using this creative approach to cocktails, Quinary seeks to engage all five senses. With renowned bartender Antonio Lai at the helm, expect the unexpected. Flavour and aroma combinations together with different textures, appearances and even sounds will challenge every preconception held about cocktails. Where classics take on a new twist, where new drinks may become tomorrow’s classics, Quinary will take you on a sensory experience into the new world of cocktails.
Applying food science to cocktails in a bid to stimulate all your senses, Quinary shakes up some impressive mixes. Situated on Hollywood Road, this cocktail spot blends comfortable sofas with a chic black bar and mesh-fronted shelves filled full with trophies, books and bric-a-brac. The master Mixologist whips up his sensory drinks using high-tech kit more at home in a laboratory displayed at the end of the bar. A must visit when in Hong Kong.