That was a long dinner. 2-hour masterclass, followed by a beautiful steak and cheese dinner. 9 wines tonight.
Oh dear. Did I just talk myself into a negotiation with a French supplier — in French?
This is not going to be easy.
Good port is dangerous. I can drink this stuff all night.
Graham's 20yo tawny is stunning. Incredibly delicate and nuanced.
The temperature has plummeted: woohoo!
It’s cloudy: eh
It’s also raining: damn.
Some of HK’s most interesting bars are a little ways up a hill.
This is not a problem at the start, but walking 500m down a street at a 30° incline after a few drinks, accompanied by reckless taxi drivers, is quite a way to end the night. Or one’s life.
@matigo I wonder how long this place can stay open though.
I can see how they reduce ingredient costs — every spirit is infused or sous-vide with some ingredient (marshmallow gin, nori vermouth…), so they can afford to use cheap booze (and still make very nice cocktails), but this is 5 minutes’ walk from all the bank offices etc.
@matigo Very decent, and at 2/3 the price of any other comparable cocktail in the city. Everything on the menu is HKD90.
This is basically a dirty (filthy?) martini in which nori has been steeped for god knows how long.
Insanely rich, salty, and boozy, but still with a gentle floral note.