As a Hong Konger who loves alcohol, I feel a bit proud to see that nine bars from our city have made it to the list of Asia's 50 Best Bars this year. Today, I would like to share with you my recent visits to two of these listed bars: Argo at the Four Seasons Hotel Hong Kong (ranked 9th) and The Aubrey at the Mandarin Oriental, Hong Kong (ranked 10th). Both bars have just launched new cocktail menus, and I couldn't wait to check them out.

Stepping into the lobby of the Four Seasons Hotel Hong Kong and walking into Argo, I was greeted by a stylish and sophisticated decor that complemented the enchanting night view. The bar manager, Federico Balzarini, enthusiastically introduced me to their latest 'Combinations' menu. The concept focuses on the multiple uses of a single ingredient, which sounds simple but is actually quite profound.

I started with a Pineapple Highball. This drink was refreshing and pleasant, with the sweetness of pineapple perfectly balanced with a slight saltiness, which really surprised me. Next, I tried the Bergamot & Wood Gimlet. The experience was unique; the bartender first handed me a small bottle of bergamot sandalwood hand cream and suggested I apply it to my hands. The combination of the aroma and the taste of the drink was indeed distinctive, making the whole tasting process more interesting.

Argo's creativity doesn't stop there. Their Grapefruit & Cacao 20th Century combines the flavors of grapefruit and cocoa, bringing a nostalgic yet fresh taste; while the Cantina Margarita blends corn, bergamot, and hops, injecting new life into the classic Margarita cocktail.

Finally, I also tasted the Dr. J Negroni, a tropical twist on the Negroni that incorporates various plants with medicinal properties, such as Campari infused with pineapple peel and Mexican chili bitters, offering a rich and unforgettable flavor profile.

After leaving Argo, I moved to The Aubrey, located on the top floor of the Mandarin Oriental, Hong Kong. Upon entering, I was immediately enveloped in a modern Japanese party atmosphere. The Aubrey recently launched a new menu called Kaizen, inspired by the Japanese concept of 'continuous improvement.'

Bar Director Devender Kumar and his team spent six months meticulously crafting eight new signature cocktails. Each one blends classic and innovative elements, featuring traditional Japanese ingredients and spirits while introducing many new elements, such as Hakkasu Rock liqueur, yuzu sake, and hinoki bitters.

I had the privilege of tasting several of their new creations, including the Glory Gimlet, an upgraded version of the classic Gimlet, which added bergamot and cardamom, blended with IMO shochu and Nikka gin, and finally garnished with yuzu sake, delivering a fresh and complex taste; Noble Man is a reinterpretation of the classic Boulevardier cocktail, replacing vermouth with sweet wine, adding new layers and charm; and In Between the Line is a variation of Devender's early award-winning work, perfectly combining Yasuda sweet potato shochu with gin, plus Spanish Habanero chili, bringing a stimulating sensation to the palate.

What impressed me the most was the Twenty Twenty-Four Fashion, a bold interpretation of the Old Fashioned. Using IMO shochu aged in mizunara barrels, paired with hinoki bitters and Nikka FTB whiskey, and finally adding sherry, creating a wonderful cocktail with rich layers and a smoky aroma.

From Argo to The Aubrey, the experience of this night deeply impressed me with the innovative spirit of Hong Kong's cocktail scene. Argo, with its concept of simplicity and refinement, maximizes the charm of single ingredients; while The Aubrey skillfully combines Japanese elements with modern mixology techniques to create unique flavors. The success of these two bars not only showcases Hong Kong's strength on the Asian cocktail stage but also reflects the city's unique charm of integrating diverse cultures. If you are also a cocktail enthusiast, why not spend a weekend evening enjoying a drink at these two bars.