We talk winter libations, pop-up terraces, and what to drink during the apocalypse with Zuma Hong Kong’s new bar manager Lorenzo Coppola.
You’ve come to Hong Kong from Zuma Rome – what’s the biggest differences you see in the bar scenes in Italy and Hong Kong and how challenging has the move been?
Both cities have a palpable energy; the thing that stands out the most to me between Italian and Hong Kong bar scenes is the difference of the atmosphere in the city. People in Hong Kong are comparatively more relaxed, almost more peaceful. The F&B industry here has been very welcoming and has a real sense of community. Although being able to travel to and work in some of Zuma’s other global locations like Mykonos, Las Vegas, Miami and Dubai has given me the opportunity to explore other cities and cultures, being born and raised in more of a competitive environment, it’s been a great experience so far to learn about and get to understand Hong Kong culture.
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Italy is famed for its aperitivo cocktails; what are your favourites and what are some of the classics we shouldn’t miss out on?
Coming from Livorno, a small city close to Florence, where the negroni was born, I would have to say Negroni. Zuma’s twist on the iconic drink is the Honda Negroni, with sweet vermouth, umeshu, and shiso-infused gin bringing the perfect balance between sweetness and bitterness. The Pina Yamamoma Spritz, which is a twist on the classic Aperol Spritz, contains Aperol-infused pineapple skin with a Japanese infusion of our homemade carbonated sake and is perfect for the humid weather in Hong Kong.
At Zuma Hong Kong you’ve creating a pop-up terrace experience. What was the motivation for this and what ambiance are you trying to create?
We drew inspiration from the first Samurai who travelled to France in the 1600s. We have partnered with Citadelle Gin, a French gin, to create a bespoke cocktail menu for the pop-up bar. We wanted to marry Japanese and French cultures by encapsulating the essence of these flavours. A snack menu will also be available, complimenting each cocktail. With the cocktails, setting, and a little imagination, we want our guests to feel like they’ve been transported to Southern France as we won’t be able to have proper travel for a while.
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Tell us about your new limited-edition cocktails?
We have created a gin-based range of cocktails to satisfy a wide range of palates, from sweet, and sour, to spirit forward. Overall, the cocktail menu is designed to highlight the crisp and refreshing notes from the craft gin and the terrace is the perfect place to enjoy these tipples. Examples include the La Brosse Martini, is a twist on a martini with an intriguing mix of Citadelle Reserve Gin, vermouth, purple shiso and a kick of dijon mustard; and the Ringo Sour, which is light and crisp, and features Citadelle Reserve Gin, green apple, Fino Sherry and umeshu.
In your opinion, what’s the most underrated cocktail out there?
I don’t think there is only one. I think any cocktail that people “think” they don’t like – whether it’s a particular spirit or flavour that they don’t like – without trying it, is underrated.
What cocktail trends should we be on the lookout for in the coming months?
I believe London is always one step ahead in the F&B industry, especially when it comes to the bar scene. I have noticed in the last few years, bars have returned to the past, with simplicity, pure flavours, simple garnishes, great experiences, and not too much fluff, which is in a way also part of Zuma’s philosophy. My guess is the global trend will follow the London market and go back to focus on solid flavours and experiences more than presentations and garnishes.
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Hong Kong’s winters tend to arrive overnight – what do you suggest for libations that will keep us toasty?
Globally, Zuma has developed a series of bespoke cocktail installations with Ron Zacapa rum titled Zuma Zacapa Live Solera. Zuma Hong Kong’s mix contains Zacapa 23, Bulleit bourbon, golden falernum, sweet vermouth and elixir. Even though it is served over Zuma’s famous carved ice, the drink itself promises to keep you warm from the inside out. Also, a great Japanese whisky is always an excellent choice.
What local ingredients have you experienced with since your arrival?
I have started to experiment with some local spices like cloves and cassia, but having recently arrived in Hong Kong, I’m looking forward to exploring local flavours more extensively.
Trump has finally pissed off China and the missiles are in the air – what would be your last cocktail ever?
Perhaps something with Absinth…haha!
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