The Mondrian Hong Kong sees its cocktails get a local twist 

Mondrian Hong Kong is always inspired by people, like its new Head of Bars, the multi-award-winning local legend Joe Villanueva. The talented mixologist has set out to redefine the art of mixing with creatively breathtaking new cocktails inspired by some of Hong Kong’s most loved dishes and iconic local flavours.

Cocktails To Enjoy

Villanueva, a winner in various prestigious cocktail competitions and a 20-year veteran of Hong Kong’s ever-evolving bar scene, brings his passion, experience to Mondrian. He will be front and centre of Avoca, Mondrian Hong Kong’s flagship bar featuring panoramic vistas of Hong Kong Island and Victoria Harbour.

Not only has he created a locally-inspired cocktail menu that is a work of art, but he will also be rolling up his sleeves and mixing the drinks to the sounds of top DJs and cultural programming.

This means guests can expect a sophisticated vibe and a celebration of elevated bar culture, complemented by curated food and vibrant energy. A social meeting place celebrating elevated bar culture.

Zero-Waste Cocktails

The full menus remain a closely-guarded secret until the hotel’s launch in December, but Villanueva drops some hints to tantalise cocktail connoisseurs, saying, “We took local delicacies and turned them into cocktails. Savoury cocktails is a big trend now and I’m very keen on this.”

He adds, “The Mondrian prioritises localisation, and so I have taken that to the next level. For the LGM Mary, we macerated tequila blanco with black bean chilli oil from Lao Gan Ma, and mixed it with a clear bloody mary mix that is bursting with flavour.”

Fan Favourites

Villanueva concluded with “The Sesame and Peanut Butter Sour is based on a much loved street food favourite, which has become our take on the whiskey sour. If you look at the Clay Pot Negroni, it’s inspired by the classic Clay Pot Rice dish in Hong Kong.”

The mixologist says he takes a lot of inspiration from chefs and applies innovative culinary techniques to mixology. “I’m very much into the rotary evaporator, the new hot toy for bartenders where you can re-distill and flavour the liquor.”

More information can be found on the Official Mondrian Website.