In honour of The Reach’s release at The Peninsula Hong Kong, Head Mixologist François Cavelier has devised a line-up of creative, seasonal new concoctions. Two of these special cocktails feature whiskies from The Macallan: The Highlander at the Beach, a tropical-inspired tipple made with The Macallan Sherry Oak 12 Years, banana liqueur, and coconut water; the earthier and savoury Fungi Old Fashioned, which incorporates The Macallan Double Cask 12 Years, and different types of fungus including black truffles, Matsutake and cep mushrooms, and Japanese Koji rice yeast.

Additional new cocktail creations from Mr. Cavelier will also invite guests to sample the flavours of summer, including the following:

Pyroclast’s Fruit, a cold-brewed riff on the classic Old Fashioned cocktail, comprises three different rum varieties, Dieseldorff Microlots coffee beans, tobacco bitters and raw sugar cane. 

The Paradise Lost, a savoury Mai Tai-style refreshing cocktail, is made with mezcal, Habanero Agave liqueur, ginger-galangal-ginseng-agave nectar and fresh lime.

The vibrant, fruity Quinced is a stirred concoction featuring quince-distilled Calvados, Pineau des Charentes, dry sherry vermouth, apple nectar, a touch of saline, with an absinthe glass rinse and a Rochelt Quince Eau de Vie float.

The Clean & Dirty, a twist on the dirty martini, is made with a savoury blend of Bordier butter-washed Belvedere vodka, Bollinger PN TX17 Champagne, dry vermouth, pickled Champagne brine, served with Nukazuke daikon pickles.

Last Year Mirabelle, a bright, tangy shaken cocktail, combines 8-month Sleeping Mirabelle distilled gin, Vermouth Blanc, Mirabelle plum liqueur, fresh lemon, and egg white.

Priced at HK$ 220* each, the new cocktail menu will be available at The Bar from 28 April 2023.

*Subject to 10% service charge