So you’ve decided you quite fancy a lesson in pairing cocktails with world-class fare? Well, school is in session at Hong Kong’s Michelin-starred Beefbar, where a new happy hour matches signature cocktails with dishes from its acclaimed menu.
Sometimes it’s good to think outside the square, especially when it comes to a dining experience. For centuries we’ve adhered to tradition when it comes to matching our food with wine, and while those age-old guidelines – red with beef, white with fish – have served us well, they do tend to restrict the culinary experience.
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However, one of Hong Kong’s leading luxury steakhouses, Beefbar, has taken things to the next level, with its bar team matching libations from its extensive cocktail list with signature dishes prepared by Executive Chef Andrea Spagoni, fresh from his successful guest chef events at the Metropolitan Grill & Lounge and Reflections, the French fine dining restaurant at The Caravelle Hotel in Saigon, Vietnam.
As with wine, cocktails have their own distinctive flavour profiles, allowing them to be matched with the flavours found in Beefbar’s contemporary dishes. Now likely lads can take the cocktail experience on Beefbar’s spacious rooftop into the dining room, with a series of insightful cocktail pairings that challenge conventions and please palates.
Examples of Beefbar’s cocktail pairings include the Monte Carlo Luxury, a heady blend of Grey Goose vodka, La Quintinye Royal Dry Vermouth, lemon bitters, and oak smoke essence; this refined take on a classic cocktail is crisp and clean with touches of bitterness, helping it cut through the natural fatty textures of Beefbar’s Kobe and sea urchin crunchy taco.
By contrast, the signature Steak Mary, Beefbar’s take on the Bloody Mary, is made with Pura Sangre Blanco tequila, Raicilla La Venenosa Sierra mezcal, homemade tomato mix, fresh lemon juice, and olives. The use of boutique mezcal gives the drink a natural smokiness which complements the chargrilled elements of the restaurant’s Bone-in Rib-eye to perfection.
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Try matching the perfectly-balanced Peaty & Fresh, a mix of Scottish blended whisky, Yuzu Shu liqueur, fresh apple juice, and housemade tangerine and vanilla syrup. The drink boasts both smoky and sweet-and-sour flavour elements, making it a match made in heaven for Beefbar’s delicate langoustine, mango and avocado ceviche. Finally, the steakhouse’s Mezcal Martini, a favourite among agave aficionados, is made with Tanqueray Ten gin, Mezcal Pura Sangre Reposado, and Mancino dry vermouth, delivering a smoky yet elegant touch to the tuna, veal, oyster and caviar dish.
While there’s nothing wrong with continuing with wine after your initial foray into mixology pairing, it does add a new dimension to your dining experience when you mix and match flavour elements. If you’re not confident to make pairing decisions on your own, Beefbar’s mixology team is on hand to help you through this fascinating and engaging process.
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Located in the heart of Central, Beefbar has a capacity of 92 seats, featuring a main dining room dressed in earthy tones, leather, onyx-hued wood paneling, white marble and brass accents, and complemented by three intimate private dining rooms. The setting provides a feeling of timeless luxury that sets Beefbar apart from traditional prime-meat establishments, making Beefbar perfectly suited for business power lunches, intimate evening dining and special celebrations.
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