Conceived in harmony with the culinary artistry of Kerry Hotel’s Cantonese restaurant Hung Tong, Red Sugar unveils a new cocktail menu Liú 流 with 8 creations that reflect nature’s fleeting beauty. The menu is a mix of timeless Cantonese flavours and modern mixology. Menu highlights include:

Chūn春 
A refreshing gin sour with floral notes from Tieguanyin tea and elderflower liqueur, the subtle aroma of spring Chinese tea is beautifully enhanced by elderflower liqueur, creating a refreshing and fragrant experience that perfectly balances the delicate, floral nature of the gin. 

Dōng 冬
A twist on the Old Fashioned, incorporating goose fat washed bourbon that provides a rich, savoury depth, gently enveloped by the delicate scent of lychee wood smoke. An homage to the charcoal furnaces roast goose is typically cooked in, the deep molasses flavour of Okinawa black makes this cocktail particularly satisfying in winter, while its sophisticated complexity remains equally compelling throughout the year. 

Méi 梅 
Salted plums have long been believed to possess medicinal properties in traditional Chinese medicine and were initially consumed as natural remedies for minor coughs. Its delightful flavour and various health benefits meant they quickly evolved into a popular snack enjoyed by many.

Salted plums serve as the subtle backbone of this creation, infused with traditional Chinese Huadiao rose wine, delicately balanced by the comforting nature of Hibiscus tea.

Zhú竹
A complex and refreshing mix of Chu Yeh Ching Chiew, cucumber, and pineapple rice wine. This intriguing elixir is complemented by a delicate floral bouquet. 

Explore the full collection: [View Cocktail Menu]