Contonese Chicken Rice Jameson Whisky Lotus Leaf Glutinous Soup Oak Wood
already launched their take-away cocktails on March, 2020,
satisfying with simply drinking the cocktail from a take-
Operating with a rigorous mindset as "science geeks", the
worshipped, the presentation of cocktails is of course
which is one of the earliest bars that launched the service. Hope & Sesame team has always been in pursuit of the
cocktail flavor's stability. The bar is even equipped with
rotary distillers, a kind of machine usually applied in the labs and rarely seen in domestic bars. There are other
equipment in the kitchen, including hydro-extractors and immersion circulators, which help stabilize the cocktail
quality by integrating different flavors extracted from the process such as distillation, brewing, segregation and
purification into the basic liquor. In this way, the take-
away cocktails get to maintain its original flavor even after
away bottle. In the current age when appearance is highly one of the most crucial elements in the whole drinking
experience. It is feasible to restore the artistic presentation of a freshly-mixed cocktail as in the bar with the take-out service. Garnishes such as vacuum-packed mint leaves,
lemon slices, grapefruit slices and wine-stained cherries can be delivered to customers along with the pre-mixed
and bottled cocktail. Customers just have to pour out the
pre-mixed cocktail into an exquisite glass of their own and decorate with the garnishes to complete the whole look.
According to insiders, the ingredients for making take-
being delivered to Beijing and Shanghai after a long ride.
away cocktails delivered to customers need to be especially
Sesame, which is a signature Cantonese-style cocktail in the
juice, egg white and cream are definitely not suitable while
The canned cocktail is another original creation of Hope & bar.
In contrast to the innovative flavored cocktails developed
with researching spirit which are made instantly, barrel-
aged cocktails, made by aging in barrels for a few months, score a success with their classic flavors. In a barrel, the
cocktail tends to tame its harsher aspects and round itself out, creating a more cohesive flavor. Jimmy Zhang, the founder of a bar in Chongqing named "Flujo Liquido", is famous for making excellent barrel-aged cocktails,
including "Negroni", "Manhattan", "Vieux Carre" and "Star
Cocktail". To enrich the flavors of barrel-aged cocktails and make them long-lasting, strict criteria for the blending
proportion, aging time and storing conditions are required. Thanks to the take-out service, cocktails can be easily
accessed to like any ready-to-drink beverage without going to the bars. People who have higher life standards are not 72
JUNE 2020
paid attention to. Perishable ingredients such as fresh
ingredients with high stability like finished flavored syrup and sour agents are recommended. Also, the making
technique of the same cocktail varies depending on whether it is a take-away drink or a freshly-mixed drink, which
requires experiences. Xiao Ling, a senior liquor writer
and judge of several international bartending contests,
addressed that cocktails for take-out will become a trend
in the near future in cocktail industry. However, pre-mixed and bottled by the bartenders before delivery is still the
major form of take-away cocktails, which has limitations in both capacity and transportation. To truly develop the
cocktail take-out service, it is important to reach the target of mass production and entering supermarkets as well as catering channels while maintaining the current product quality.
