Cocktails

Full Moon Darkside Rosewood

HONG KONG

Darkside at Rosewood Hong Kong, the sultry cocktail parlour that was recently ranked 40th on Asia’s 50 Best Bars 2021 list, has introduced its new cocktail menu inspired by the eight phases of the moon and its mystical powers.

As part of its commitment to supporting artistic talent and innovation, the bar team has partnered with international artists including Australian ceramic artist Ryan Foote and Polish abstract resin artist Magdalena Klim, to design a series of unique vessels for the cocktails. Adding to the ethereal experience, it is the first cocktail menu presented via hi-tech hologram video, plus there’s an interactive segment giving indecisive guests the chance to shake a magic ball to reveal a cocktail that is destined for them.

Each cocktail corresponds to a different phase of the moon with the intensity of the drink determined by its brightness or darkness. As the moon becomes brighter, the drink becomes lighter, and as the moon gets darker, the drink gets stronger. During a full moon, the orb is at full power, so the corresponding cocktail has a base of Star of Bombay gin with a clarified milk punch, a hint of nuttiness and acidity from sour cherry wine. It is served in a ceramic cup designed by Ryan Foote to symbolise the rough and ridged texture of the moon’s surface.

Yellow Pearl Franco’s Bar Le Sirenuse

POSITANO

For mixologist Mattia Pastori, his most recent collaboration with the team at Franco’s Bar at Le Sirenuse in Positano, was a case of elective affinities. Led by a belief that his working values – depth of history, attention to detail and respect for artisanship – were shared by Le Sirenuse and the streetside bar it inaugurated in 2015, Pastori set about creating a new drinks menu inspired by the surroundings of Franco’s Bar, reflecting Mediterranean flavours, moods and memories. One of the signature cocktails is Yellow Pearl, an assembly of Cachaça, a distilled spirit of sugarcane juice, suze, passionfruit juice and ginger cordial inspired by the late Franco Sersale, a larger-thanlife personality who co-founded the hotel back in 1951. To create the aperitivo, ingredients are shaken together, served in a Riedel champagne coupe and garnished with edible violet. “The vivid purple of the violet creates a contrast with the yellow colour of the drink,” explains Pastori. “The inspiration behind this aperitivo was Franco’s love of Europe, but also his love of travel to all corners of the world. We therefore combined the suze from Europe with the passionfruit and Cachaça from the exotic.”