Though Hong Kong is host to a good number of bars that aim to reproduce the classic Japanese cocktail bar experience, none have it down like Mizunara, which recently celebrated its 10th anniversary. The menu is broad but each cocktail is a polished creation and the service impeccable. As ever, the extensive whisky collection is among the best in town. Now under the leadership of Massimo Petovello, the exacting high standards of founding bartender-in-chief Masahiko Endo have been maintained and exciting new creations added to the mix. One of many highlights of the last 12 months is the recent spin on the Silver Bullet – a forgotten classic, utilising atemoya, Genever gin, Yasuda sweet potato shochu, Okinawan pineapple wine and caraway liqueur. The result is a creamy, silky low-ABV cocktail, with tropical flavours and spicy notes.

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