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Ryan Nightingale, A Legend Soy Hong Kong

港產黃豆傳奇

The Canadian bartender of Aberdeen Street Social, Ryan Nightingale has claimed the Chivas Masters Regional title for Hong Kong last month. The cocktail competition requires the bartenders to create three new cocktails, taking inspiration from the classic cocktails of New York, as well as using local flavours from Hong Kong, and one of Tokyo style. The key for Nightingale to won the title, was the local-themed cocktail “Noble bean”. There are plenty of local Hong Kong bartenders candidates in the competition, What is it so special about Noble Bean, and about a Canadian winning this prize?

 

This glass of award-winning cocktail features soybeans, including the Vitasoy soy milk, as well as the Pearl River Bridge soy sauce! " Soy beans are a food staple of Hong Kong, and soy sauce the everyday seasoning that can be found in any grocery stores." Ryan pointed out that at the beginning of the history of Chivas, it is also sold in grocery stores, to meet the needs of everyday life , Like soy sauce. " The beans are so transformative and rich with possibilities, the humble bean can morph into a noble ingredient. The artistry that goes into this is akin to the whisky making process. They belong together.”

 

Soy sauce has long been Ryan's secret weapon. He had replaced soy sauce for salt in a Bloody Mary which was well received. With soy sauce together with soy milk, it becomes an unlikely soybean duo. "Noble bean is a dessert cocktail that is both sweet and savory, like caramel-sea salt which is Briton's favorite combination.” Ryan explained that under the influence of the sea breeze, Chivas as a Scotch whisky always taste a little salty. A small dash of soy sauce gives Noble bean a savory finish with more depth. It might sounds a bit childish to use soy milk in the drink, but the alcohol of whisky and the saltiness of soy sauce gives the drink a real punch, and the sweetness balances the taste. It is a powerful and sophisticated cocktail.

After working in London,The Canadian bartender had settled in Hong Kong for three years. You can tell he really likes this place from how well he manage to use the local ingredients to mix a drink. “Hong Kong is a vibrant and dynamic city. When I first come to Hong Kong, there were a bit of cultural barriers, but only for the first six months. As long as you love food, it is easy to talk with people.”

For more information about Aberdeen Stree Socialand other great pubs, stay tuned in Bar Star’s social media pages:  www.bar-stars.com

 

Noble Bean

Ingredients:

60ml Chivas 12 yo

30ml Soy milk

15ml Tempis Fugit creme de cacao

5ml naturally brewed light soy sauce

 

Method:

Add all ingredients into a shaker tin

Shake over large cubed ice

Strain into chilled glass bottle, using funnel

Place straw, and sip away

Chivas Master 2017香港區比賽在上月完滿結束,由Aberdeen Street Social、來自加拿大的Ryan Nightingale奪得冠軍。來自加拿大有甚麼特別?因為比賽分三個部份,每名參賽者分別要做三杯飲品,一杯紐約經典風格,一杯本土主題,再加一杯東京風的。而為Ryan贏得這個獎項的關鍵,正是本土主題的Noble Bean。參賽者裡有不少土生土長香港調酒師,Noble Bean到底有甚麼致勝之處?

這杯得獎雞尾酒以黃豆做主題,材料包括維他奶,以及珠江橋牌豉油!「豆製品在香港很普遍,而豉油更是在任何超市都能找到的日常調味料。」Ryan指出,Chivas在創立之初,也是個能在雜貨店買到、滿足人們生活所需的品牌,就像豉油一樣。「小小的黃豆可以變成多種多樣的美味,就像威士忌由大麥製作出來一樣,兩者是二而為一的。」

 

原來豉油早已成為Ryan的秘密武器,在調Bloody Mary時,他已試過以豉油代鹽,而客人也相當受落。今次豉油夾豆奶,就更成了黃豆二重奏。「這(Noble bean)是一杯像甜品的雞尾酒,甜美得來又帶點鹹味,就像英國人喜愛的海鹽焦糖口味。」他解釋Chivas是蘇格蘭威士忌,而蘇格蘭在海風影響下,威士忌總帶點鹹味。在Noble bean裡,少許豉油的作用就是讓飲品有一個帶鹹味和多重香氣的收結。別看用上豆奶好像有點孩子氣,飲起來威士忌和鹹味接連給人味覺衝擊,甜味起了平衡和點綴的作用,這是一杯味道有力而知性的雞尾酒。

來自加拿大的Ryan曾在倫敦當調酒師,來香港只有三年。看他能善用本地食材調酒,已知道他喜愛香港,「這是一個發展很快,很有活力的城市。可能在頭半年還有些文化障礙,不過很快就克服了。只要你熱愛食物,就很容易與本地人溝通了。」

想知更多有關Aberdeen Stree Social以及其他出色酒吧的資訊,就要緊貼Bar Stars 在網站以及各個社交網站上的發佈: www.bar-stars.com

 

特色雞尾酒

材料

40ml 芝華士12年

30ml 豆奶

15ml Tempis Fugit Creme de Cacao

5ml 生抽豉油

 

做法

將所有材料與大冰塊一起搖均。

將冰塊以漏斗濾走,倒進冷凍的小玻璃樽。

加上飲管,即可飲用。