Looking for an excuse to slip out of work and head to an urban jungle? Tanqueray and Hong Kong’s ORI-Gin, the city’s first gin bar, are doing a unique pop-up.
It’s getting hot in Hong Kong – hot and sticky – which is perfect weather for cocktails laced with the once-discontinued Tanqueray Malacca gin, a rather unique take on the London Dry-style icon inspired by Charles Tanqueray’s expeditions to the Malay Peninsula.
Presented at a two-month-long pop up at Hong Kong’s first gin bar, Tanqueray and ORI-GIN present three distinctly tropical cocktails and the classic Malacca & Tonic for your conspicuous consumption. The drinks have been crafted by acclaimed mixologist and all-round-nice-guy Antonio Lai (he of Draft Land, VEA Lounge, Quinary, The Envoy, and Room 309) and bar manager Edward Chung to help you keep cool under the collar as summer sizzles and 2020 continues to break proverbial balls.
The concoctions continue the theme of exploration, taking their cues from Charles Tanqueray’s search for exotic ingredients along modern-day Malaysia’s southwest coast. You’ll do your own exploring as you enter the bar, passing an Instagram-worthy photo opp (as we’ve said before, we’re not here to judge), a duo of hungry leopards, and a touch of traditional Malay neon before reaching the mahogany.
Drinks on offer include Edward Chung’s Basil Instinct, a straight-forward and unpretentious, fragrant blend of Tanqueray Malacca, basil, egg white, passionfruit, homemade herbal tea cordial, yuzu, and limoncello; Charles’ Harvest, an elegant marriage of Tanqueray Malacca, jasmine tea cordial, mango, pomelo, egg white, lemon juice, pumpkin puree, and peach bitters; and Antonio’s own Melaka Bazaar, with Tanqueray Malacca, pear juice, honey syrup, bitter gourd, and Tabasco.
Bring on the heat we say.
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