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LOTUS WELCOMES NEW ICE AGE
Know your ice… Large spheres, triple-frozen or chipped off the block to order? A new global cocktail trend is emerging, with bartenders around the world showing unprecedented interest in ice. Previously an anonymous bit player in cocktails, ice is now being regarded as an essential part of the formula for a well balanced drink. LOTUS, listed in Condé Nast Traveler’s prestigious Hot List Tables 2007, is leading this trend in Hong Kong. LOTUS has been a pioneer on the cocktail bar scene since it launched in 2006. It was the first to offer a range of“charred” cocktails in Hong Kong, where the fruit used is char-grilled to change the molecular structure of the sugars and hence its taste. These include Grilled pineapple crashed pepper martini and Burnt lemon and vanilla margarita.
“The trend for ‘bespoke ice’ goes back to the pre ice machine days when ice blocks were delivered daily and ice was freshly chipped to order”, says LOTUS’s celebrity cocktail Mixologist, Grant Collins. \ “Ice is much underestimated as a modifying agent in any drink. Freshly chipped ice is great for consuming premium brands on the rocks, triple frozen ice is a good choice for regular mixed drinks and Japanese style ice spheres are also gaining in popularity. All of these are unique to LOTUS,” he continues. TRIPLE FROZEN ICE: A technique where mineral water is triple frozen, squeezing the air out of the ice therefore making the ice last much longer. This process forces the impurities to the top of the ice which can then be sliced off leaving an ultra-pure block of ice. The actual process involves freezing water into ice and then letting it thaw for 10-15 minutes until the ice begins to break down, then repeating the process 2 or 3 times to gain the above result - the ice is crystal clear and lasts for 1-2 hours. Triple frozen ice is the perfect companion for the high end spirit range found at LOTUS because it does not dilute the alcohol; this is of particular importance to drinkers of single malts. ICE SPHERES: These were originally pioneered in Japan, where luxury spirits are in high demand. The ice sphere sits squarely in the bottom of the glass, melting at a much slower rate than normal cubes meaning the drink doesn’t get watered down. The sphere is kept by guests, with the spirit being topped up by the bartender - making the drink more ‘personable’ or ‘tactile’. The guest can essentially control how much water they want in their drink by swirling it around at their own rate – perfect for the drinker who likes a splash of water in their whisky. At LOTUS, an ice sphere can be found in signature cocktail Tokyo; a blend of fresh red Choya plums, sake, premium vodka, plum liqueur and fresh lemon juice topped with a float of crème de mure. FLAVOURED ICE SPHERES: A technique where a frozen block or sphere evolves the flavour of the drink as the ice breaks down. At LOTUS this is used in signature cocktail, LOTUS Cuba Libre which is quite simply a healthy measure of Myers rum poured over a homemade Cuba Libre sphere. A CHIP OFF THE OLD BLOCK: In pre-Prohibition times, when many bars could not afford ice machines, they chipped their own ice daily. This old school technique is now fast becoming a new trend. LOTUS offers freshly chipped ice from a triple frozen ultra-pure block of ice in luxury spirits. Highly awarded within his profession, LOTUS’s celebrity cocktail Mixologist, Grant Collins is credited with evolving the science of cocktail “mixology”, employing the same molecular science to cocktail ingredients as world famous restaurants El Bulli in Spain and The Fat Duck in Berkshire UK have to gastronomy. Grant was responsible for conceiving the incredibly creative cocktails at some of the world’s hippest nightspots including the exclusive Zeta Bars in London and Sydney, and Water Bar at W Hotel in Sydney. The LOTUS Cocktail list includes some of the most dynamic creations in Hong Kong including Appleflower martini, the LOTUS smack (fresh lemon, lime, grapefruit, orange and citrus Vodka with lemon butter), the LOTUS martini (think lychee, lemongrass and apple juice), and the caffeine charged LOTUS espresso. LOTUS has won many accolades since opening its doors in 2006, including being the only independent restaurant in Hong Kong to be listed in Conde Nast Traveler’s prestigious “Hot List Tables 2007”. It was also recognized in “Hong Kong’s Best Restaurants 2007” by HK Tatler and was cited by the lauded LUXE City Guides for its “mean cocktails, jumpin’ groove”. LOTUS is open Monday to Saturday for lunch and dinner, and nightly for drinks. Thursday through Saturday night, LOTUS becomes a late night lounge that features top-shelf local and international DJs. For sensational events, LOTUS can cater for up to 70 persons for dining and 200 for cocktails. LOTUS is operated by the Genesis Group, a young and modern F&B management company who has plans to bring further innovative and stylish entertainment concepts to the region. Address: 37-43 Pottinger Street, Central, Hong Kong
For reservations: (852) 2543 6290
For event enquiries: (852) 2541 2031 (information provided by the pr company)
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