Chinese-inspired cocktails at HK’s Mod Bar

Exotic eastern ingredients such as lychee, Kyoho grape liqueur and Jasmine tea abound in these new cocktails by Tycoon Tann’s The Mod Bar – time to indulge during Chinese New Year.

Bar manager, Kenny Yuen of the Mod Bar has crafted a new cocktail menu to usher in Chinese New Year (and hasten on the spring) where he has experimented with a range of modern and traditional Chinese ingredients as a flavourful additions to his collection.

Click through to discover the new range which use exotic ingredients such as lychee, Kyoho grape liqueur and Kasmine tea…

Kyoho Fizz

Fresh and fruity, the Kyoho Fizz is made with Hayman Gin, apple juice, lemon juice, kyoho grape liqueur, syrup, mint, blueberry and soda.

Miss China

The elegant Miss China is a colourful mix of Plantation white rum, Jasmine tea, St. Germain, lemon juice, pineapple juice, honey and orange bitters.

Empress Wu

Going against the grain: Empress Wu is a kingly combination of Jose Cuervo Tequila, lychee syrup, sour mix, lime juice, fresh lychee and Wuliangye baijiu, which is made from five organic grains: proso millet, corn, glutinous rice, long grain rice and wheat.

Suan La Tang

Named after the Sichuan hot and sour soup, Suan La Tang is a fiery blend of Kaffir lime leaves, gin, lemongrass, lime, spices and coconut juice

Yum Cha

To have Yum Cha is to go for dim sum and this picturesque cocktail combines combines Yuen’s homemade cinnamon gin, St. Germain, lemongrass and fruit tea served in a traditional Chinese tea cup with a teapot on hand for top-ups.

Captain’s Duty

All aboard for Captain’s Duty, a hale and hearty array of Kraken Rum, homemade taro syrup, spices and Jeremy Thomas’ Own Decanter Bitters.

Chi Pao

Chinese delight: The Chinese white spirit, Moutai makes an appearance in  the delicate looking Chi Pao: a powerful mix of Michter’s Rye Whisky, Moutai, apple, cinnamon, egg white, aromatic bitters