The more things change, the more they stay the same. Even today, 12 years after it first opened, no list of Hong Kong’s best bars is complete without Quinary. The menu is still fresh and inventive and, just as importantly, the establishment continues to do an exemplary job of training young bartenders, thereby laying the groundwork for Hong Kong’s next generation of mixologists. The latest menu, focused on ideas of touch and texture, is impressively innovative, both visually and technically. Seven original cocktails each represent a specific texture. One stand-out, the Wood, pulls together elements of pine sous vide Los Siete Misterios mescal with oak sous vide Bulleit Bourbon, Cocchi Americano, a lemongrass cordial and falernum to create drink capable of a strong earthiness. It’s like sucking on a forest floor, in the best way possible.