Bringing together leading talents in the cocktail industry to promote cocktail culture, history and lifestyle, Cocktail All Stars kicked off this past week for a crowd of receptive, thirsty and vibrant Hong Kong-ites in a series of nightly events at the Landmark Mandarin Oriental. Eben Freeman, Linden Pride and Jim Meehan brought their dynamic styles and personalities to man the MO bar and serve drinks such as the Lapsang Tea Whiskey Highball, and the Brown Velvet (pictured), which only a class act like Eben could concoct: Carbonated Soave, Vin Santo, and Oloroso Sherry with “Stout head.”
On Wednesday’s ‘Dinner of the Senses’ in the hotel’s restaurant, Amber, chef Richard Ekkebus designed an eight course menu to pair alongside the specialty drinks. My favorite amongst the all star menu was the dish of squid (pictured below) with warm lardo “cul noire,” fresh almonds and Tasmanian black truffles. It tasted as gorgeous as it looks; the soft texture of the squid enriched by the creaminess of the lardo and earth-laden with truffles, which were shaved into paper thin discs. An inventive cocktail pairing by Meehan, in the guise of the “Creole Lady,” combined bourbon, sherry, ginger beer and maraschino liqueur, offering forth toasty caramel notes to jive with the complexities and richness of the squid.
Cocktail All Stars plans to grace cities around the globe every 6 weeks, with themed pop-up events and seminars about modern mixology – an exciting and welcome addition to the culinary and beverage landscape….
