Hong Kong

Local bar pioneer Antonio Lai – the man responsible for several of Hong Kong’s top drinking dens – launched Quinary in 2012, where he continues to his showcase his hard-won knowledge and cocktail expertise to this day. Since opening, the hyper-modern bar has collected countless accolades including being consistently voted as part of both The Word’s 50 Best Bars and Asia’s 50 Best Bars.

The industrial-designed space at Quinary – with its signature long, glowing bar – takes a modernist approach, with drinks engineered to stimulate the senses through ‘Multisensory Mixology’, utilising technology such as rotovap distillation and centrifuges. The Ruby Rouge, made with gin, sous-vide oysters, sesame-infused vodka, sherry, hibiscus and pink peppercorn syrup and shallot vinegar, elicits the emotions, textures and tastes of the seaside, all from within its cosy Hong Kong bar. But don’t miss the bar’s signature, the Earl Grey Caviar Martini, made with orange liqueur, citrus vodka, elderflower syrup, topped with Earl Grey ‘air’ filled with bursting ‘caviars’ of spherified tea.