Penicillin continues to distinguish itself in Hong Kong’s bar scene years after its opening, primarily due to its unwavering commitment to sustainability. Agung Prabowo and his team employ innovative techniques like centrifuging, infusion, fermentation and redistillation to minimise ingredient waste and do their bit to help the planet. Penicillin doesn’t earn its spot here just for its green policies, though. The drinks are intriguing from the get-go. Take, for instance, Hot, Flat & Crowded, which combines seemingly contrasting ingredients like mango custard gin, salted burnt butter and grilled purple cabbage cream soda into one flavoursome package. Or the enduring One Penicillin, One Tree, with white chocolate whisky, strawberry brine water, coconut kefir and avocado stones repurposed from a nearby restaurant. Not only is it delicious but each order of the latter sees a tree planted in Borneo.