HONG KONG MARGARITA

BY SHAWN CHENN
(REDFARM & DECOY, New York)

 

 

1.75 oz (50 ml) HKB
1 oz (30 ml) fresh lime juice
0.75 oz (20 ml) light agave nectar
2 pieces small chopped jalapeño
2 sliced cucmber wheels
5 to 6 mint leaves

 

Build in shaking tin.
Muddle jalapeño, cucumbers and smack mint leaves.
Add rest of the ingredients, and fill with ice.
Shake variously and strain over rock glass.
Garnish with red alder smoke, sea salt rim and skewer cucumber.

THE HONG KONG BQE

BY RICHARD MURPHY
(KINGS COUNTY IMPERIAL, Brooklyn)

 

 

1 oz. HKB (Hong-Kong Baijiu)
1 oz. NY Distilling Co. Rock & Rye
3/4 oz. fresh lime juice
3/4 oz. velvet falernum
Splash of White Rock ginger ale
Splash of Cherry Heering
Slice of lime and 1 Luxard cherry, for garnish

 

Shake the first four ingredients, and strain into a rocks glass with fresh ice.
Top with an ample splash of White Rock ginger ale and a splash of Cherry Heering,
which adds color and sweetness.
Garnish with a lime wheel and a Luxardo cherry.

HKB COLLINS

BY ORSON SALICETTI
(LUMOS, New York)

 

 

1.5 oz (45 ml) HKB
0.5 oz (15 ml) agave syrup
0.75 oz (20 ml) freshly squeezed lemon juice
Soda water to top up
3 to 4 dashes of Angostura bitters

 

Ice a highball glass.
Add all ingredients in order,
topping with the soda and Angostura bitters.
Garnish with a lemon wheel.