WELCOME to a special BBITES series 🙂 I’m going to be taking you through three different bars in Hong Kong featuring secret drinks that are off-menu.
Part 1 is about the place you don’t know yet: BARSMITH
Part 2 will be about a bar you do know, featuring off-menu treats
Part 3 will be an EPIC SURPRISE
So get ready to ‘get in the know’ and sip it up, Bakker’s Bites style…
Barsmith is located at 4/F, 60 Wellington Street, Central.
I first went to Barsmith with some friends, and while the bar is still in its soft-opening phase, I can’t help but share with all of you how AWESOME this bar is.
A little bit hidden, Barsmith is the perfect place to escape LKF while being in the heart of the action.The concept behind Barsmith is that while there’s a menu, the emphasis is on building a relationship with the bartenders who will create drinks based on your personality and preferences.When I arrived for my tasting I was guided through two amazing cocktails prepared by mixologist Miyake Ayako from Japan.
Asking for something a bit on the fresh and sweet side, Ayako suggested a Japanese peach-based cocktail, since it was in season. I asked what would be in the drink, and she basically said, “Leave it to me.” And, boy am I glad I did!The first thing Ayako did was whip out a blender and start to purée fresh Japanese peach. Things were off to a good start.Next came the selection of different liqueurs and ingredients, and I watched patiently while she put together a combination of peach creams, celery bitters, whiskey and sea salt.The balance was incredible. A smooth, smoothie-like texture caressed the palate while the whisky was cut by sweet peach. Meanwhile, in case things got a little too sugary, sea salt added the perfect sobering note.
Impressed, I wondered what to order next and asked Ayako to ‘surprise me’. As we chatted a little, I learned that the Japanese jeans brand Evisu was downstairs and had some kind of affiliation with the bar re: its owner/investors or something along those lines.
With that in mind, she declared the next drink would be called “The Evisu” and decided to finish things up with a dessert-inspired cocktail.As you can see from the ingredients, this drink was all decadence. The highlight for me was sampling the Benedictine liqueur which tasted like honey syrup: pretty much a nectar for the gods.Resulting in a tiramisu-esque concoction, the rich texture and creative flavours were unlike anything I’d tried before: and that’s the point.
Creating custom, unique cocktails with their customers is why I’m so excited about Barsmith.
Thanks for reading, and stay tuned for parts 2 and 3 😉 !