Best seasonal cocktails to try in Hong Kong this summer 2023

This tropical paradise in Tai Hang is welcoming the summer holiday season with a selection of sharing cocktails. Maka Hiki’s offerings caters to groups of all sizes—from smaller bunches of two to three or four people to large groups of eight and even eight to 12—and comes in five flavours.

The Caribbean Lagoon lets diners take a dive with rum, coconut liqueur, and three types of juices: pineapple, guava, and lemon, whilst the Planters Punch immerses diners in a summer dream with a pungent blend of cognac and absinthe stirred with honey and passion fruit syrup and pineapple and lime juice. The Forgotten Shell offers a deep-sea experience with rum, fresh guava, pineapple, and grapefruit juice, topped up with a bottle of champagne.

If sharing isn’t your vibe, Maka Hiki’s extensive cocktail menu offers a unique and equally summery vibe sure to set the perfect tone for your night out.

Maka Hiki, 2/F, Little Tai Hang—The Corner House, 98 Tung Lo Wan Road, Tai Hang

Spice up your summer evenings with more heat from Chilli Fagara’s new cocktail offerings! The Sichuan mainstay is offering tipples that pairs red hot spices with ice cold blends. The Sichuan spicy mango margarita mixes frozen mango with generous amounts of vodka, triple sec, and lime juice, complete with a salted-chilli rim. The Cooling Cucumber quenches your thirst with a subtle blend of cucumber, grapefruit, tequila, and a splash of soda water. The Sweet Empress offerings a unique blend of Chinese yellow wine, lime, and honey sure to swoon any worthy suitor, whilst the Sichuanada plays a quirky twist on a Mexican classic in a mix of beer, tomato juice, and lime with a selection of condiments such as Worcestershire sauce, Tabasco, and soy sauce.

Chilli Fagara, G/F, 7 Old Bailey Street, Central

Bianco and Rosso’s new cocktail offerings take diners on a leisurely tour around the scenic small towns of Europe. The European Odyssey menu features a selection of spritzers and aperitivo: the Rouge blends watermelon-infused gin, rhubarb-infused Campari, and vermouth in a summery interpretation of the classic Negroni; the Tempo per l’Estate is a gelato-inspired drink that highlights pistachio in a mix of butter-fat washed bourbon, wine, and pistachio and vermouth cream; and the Gemini Martini presents a gin-based citrusy blend and a vodka, pickled vermouth, and olive blend mix in a pair. Book your spaces here and savour your way along picturesque cycling routes.

Bianco and Rosso, 29 Gough Street, Central

Pici’s latest coolers are sure to help you beat the heat this summer. The popular neighbourhood pasta bar has collaborated with Sanpellegrino to offer city dwellers a selection of cocktails crafted with the season in mind. The ginger and peach soda is a refreshing blend of peach puree, lemon juice, ginger-infused syrup, and Sanpellegrino Limonata (available at Pici’s Kennedy Town and Lai Chi Kok locations). The Kiwi Pomenade mixes kiwi purée, lemon juice, and the brand’s grapefruit Pompelmo (available at Pici’s Wan Chai, Sha Tin, and Tseung Kwan O locations).

The Earl Grey Aranciata offers an elegant twist on a classic with a blend of aromatic Earl Grey syrup, lemon juice, and sparkling orange Aranciata (available at Pici’s Central and Taikoo Place locations). Finally, the Sicilian Soda is a citrusy mix of lemon juice, thyme, vanilla syrup, and Aranciata Rossa (available at Pici’s Tsim Sha Tsui and Causeway Bay locations).

Pici, locations across Hong Kong

Veda’s latest cocktail menu infuses seasonal ingredients with summery flavours. The Wonderful Mango presents the seasonal fruit in a blend with aromatic kafir lime and a splash of yoghurt; the Gate to God offers a tangy punch with paan-infused vodka, muddled cloves, fennel, and cardamon; and the Pink Lady, pastel and sweet, the cocktail fuses lychee and rose together in a whimsical cocktail.

Veda, 2 Arbuthnot Road, Central

Boutique hotel Mira Moon’s sole dining destination is introducing a new cocktail menu to celebrate its reopening since the start of the pandemic. Curated in collaboration with award-winning mixologist Lorenzo Antinori, the Tale of Two Worlds cocktail menu is inspired by the tale of Chinese moon goddess Chang’e, her husband and star archer Hou Yi, and the Jade Rabbit.

Each of the five cocktails represents a chapter in the three characters’ story: The Fox, The Monkey, and The Rabbit opens the story with a blend of Italian aperitif wine, local dry gin, and pineapple juice; the Burning Sun continues the tale with a mix of whiskey, Chinese yellow wine, and aromatic bitters; the Elixir interprets Chang’e’s ascension with a delicate blend of tequila, lime juice, and elderflower liqueur; the Moon Flight offers a sobering blend of gin, vermouth, Campari, and coffee; and finally, the story finishes with the Jade Rabbit, a vodka-based blend with shiso liqueur and grapefruit soda. Learn more about Supergiant’s fantastic journey and book your spaces here.

Supergiant, 3/F, Mira Moon Hotel, 388 Jaffe Road, Causeway Bay

BluHouse at Rosewood Hong Kong is introducing a series of new cocktails that immerses patrons in the streets of Italy. Highlighting the art of aperitivo, the seven offerings include the refreshing, peach-flavoured Aperitivo Biondo, the hazelnut-infused Nocciola Fashioned, and the sherry and passionfruit cordial mix, Amaretto Amore. Immerse yourself in the art of the Italian pre-meal drink this summer.

BluHouse, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

Step into the tropical paradise that is Jaja and enjoy its new selection of summer cocktails and mocktails. Alcoholic offerings include the Boozy Violet which includes rum, lychee, and butterfly pea pomegranate syrup in an elegant blend, and the Tropical Breeze, a vibrant mix served wrapped with banana leaves.

For non-alcoholic drinks, the Passion Fizz is a blend of fresh passion fruit, lemon juice, and grapefruit juice sure to brighten up anyone’s day with its tanginess, whilst the Cucumber Crusher is the perfect refresher in a summer’s day.

Jaja, 6/F, Hong Kong Arts Centre, 2 Harbour Road, Wan Chai

Located in the two-storey bar Sam Fancy is The Merchant, a cosy 30-seater cocktail joint serving up unique blends and concoctions. Inspired by old Chinatowns found around the world, the bar’s name alludes to the Cantonese iteration of San Francisco during the 1840s California Gold Rush, whilst its interior sports iconic features of Chinese architecture.

The Merchant’s menu features American classics as well as cross-cultural experimentations. The classic Revolver is reimagined with bourbon, coffee liqueur, and orange bitters whilst the Pisco Punch features a house-blend, fortified wine paired with one of the most popular spirits during the Gold Rush, mosto verde pisco. Mai Tai pays homage to the American tiki experience with a blend of citrus, orgeat, and two types of rare aged rum.

Innovative mixes include the Empty Hand with Okinawan awamori, herbal liqueur, and sous-vide pandan, whilst the Las Americas fully represents the third culture experience with a playful blend of rum, mango, lime, and Sriracha.

The Merchant, 4/F, Sam Fancy, The Place, 21 D’Aguilar Street, Central

Gishiki Lounge in Tai Kwun is drawing on the mystical world of Japanese Noh theatre as inspiration for its latest cocktail offerings. Noh is a popular form of dance theatre that has been performed since the fourteenth century, and features mythical storylines, folk characters, and the use of intricately crafted masks and costumes.

A rightfully rhythmic cocktail menu is born out of this theatrical influence, beginning with Fudō, beautifully presented in a cherry wooden box and shrouded in a cloud of smoke, leading into the Magojiro featuring winter honey fused with house-blend whisky, then the Yamanba, a unique blend of shiitake mushrooms, nori, and black winter truffles on a base of whisky. Head to Gishiki Lounge and immerse yourself in this storytelling experience.

Gishiki Lounge, Shop 01–LG 103, LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central

Savour the five elements at The Praya. Named after the bygone alias of Des Voeux Road, this restaurant’s signature cocktails are inspired by gold, wood, water, fire, and earth, and crafted with traditional local ingredients. Of note amongst the 10 new cocktails are the Hot Century Egg, an innovative twist on the classic Negroni made with Campari, preserved egg brine, and onion and pepper vermouth, and the Dragon & Pheonix, reflective of wood and blended with salted kumquat and lemon, aged tangerine peel, and local gin.

The Praya, Level 3, 181 Connaught Road West, Shek Tong Tsui

Terrible Baby is welcoming the season with a series of colourful and lively cocktails. Beat the heat with a few sips of the Boo Hoo, a fruity blend of Scotch whisky, blackberry liqueur, and house-made local hibiscus cordial. Thyme for Buko is an aromatic blend of thyme-infused gin with Campari house-aged in young coconut, while the Pineapple Express with Ancho Reyes Verde chile liqueur, house-made pineapple and basil soda, and guava foam is a tropical journey for your taste buds.

For those who love a sweet treat with their drink, try out the Lonely Apple, where a rich mix of bourbon, green apple liqueurs, and apple and yuzu juice is garnished with a whole mini apple. Smell the flowers with the Osmanthus Blossom, an aromatic tipple of vodka, sakura vermouth, local osmanthus tea, and chamomile syrup. Finally, kick off your hot girl summer with the Love Potion of lavender dry gin, honey, and citrus with red dragon fruit foam.

Terrible Baby, 4/F, Eaton HK, 380 Nathan Road, Jordan

Embark on a whimsical journey with Lobster Bar’s latest cocktail offerings. Travel to unimaginable places with the Daydreamer, which incorporates butterfly pea flowers in a gorgeous and smoky blend. Get a sip of paradise with the Taste of Eden, a floral and citrusy mix served in a miniature “forest” inside a wooden box. Dare to dream fantastically this season with the delicious Sky is the Limit, a non-alcoholic blend that best represents the abundance of summer with fresh raspberries and passion fruit. Unwind with these enchanting cocktails under the summer haze and find your shangri-la.

Lobster Bar and Grill, Level 6, Island Shangri-La, Pacific Place, 88 Queensway, Admiralty

Take a trip down memory lane with Darkside’s latest cocktail menu. Titled “Classics from the 1990s,” the focus is placed on simpler offerings from the decade as opposed to flashy, neon-coloured drinks. Beginning with Midori Sour, a refreshing vodka-based blend with lemon juice and egg white, the menu features a selection of muted signatures such as the tequila-based Negroni variant Rosita, the Añejo Highball with Matusalem 15-year-old rum, and the citrusy Breakfast Martini that infuses orange marmalade with Star of Bombay gin.

Darkside, Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Get ready for summer with Vista Bar’s latest cocktail series. “Eight Shades of Red” is a unique menu of blends that pays homage to its namesake restaurant, Vista. More adventurous drinkers can test their courage with the Peking (One) Duck, a rich mix of duck fat and tamarind-washed Montelobos Espadin mezcal, blood orange, and green apple yoghurt mousse. Other shades of red include the Beet Me Softly, blending beetroot shrub with tangy vodka, raspberry, and white chocolate, the 0 Watermelon Martini, where the whole fruit—rind and seed included—is transformed into a refreshing drink.

Vista Bar, 30/F, One Peking Road, Tsim Sha Tsui