G&T's have their day at HK master class event

Mixologist such as Edgar Santillan from popular Hong Kong bar will step behind the bar and serve up their own concoctions.

If you're not in Dr. Fern's neighborhood, your favorite bar－posh or funky－will be eager to help you cool down a hot night with the fresh taste of a classic gin and tonic.

Opus Bar at the Four Seasons Beijing, for example, offers comfy, oversized sofas on its newly opened terrace, and tailor-made drinks created from over 25 kinds of premium gin with three kinds of tonic water and flavored with any of 10 flowers or herbs as the garnish. If you really want to go wild: Personalized ice cubes shaped in the initials of the drinker will give this classic drink a fun touch－and generate some WeChatter when you post the photo.

Negroni week

If you thought the negroni has been so trendy it's already passe, think again.

Negroni Week has returned to Hong Kong's hip Jinjuu bar, and bar boss Edgar Santillan will serve up four special versions ($HK100 each), including Bokgroni with bok choy infused Glendalough gin, Cocchi Torino, Campari, Sipsmith London Cup & Belsazar Rose; El Santo Negroni with Sipsmith gin, Cynar, Campari, Pierde, Almas Mezcal and Ocho Reyes chili liqueur; Rose of Sharon Negroni with hibiscus-infused Hwayo 25 soju, Cocchi Rosa, Aperol, Campari, lemon bitter and lemon leaf; and a classic negroni with Bulldog Gin, Campari and Cinzano. On Wednesday and Thursday nights, mixologists from other popular Hong Kong bars will step behind the bar and serve up their own concoctions. Proceeds go to various charities of the bartenders' choice.