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Origin of the Species, Stockton new cocktail series

Berry Picker

~>  Stockton , new Cocktail creation

Having won over 20 of Hong Kong’s most prestigious bar awards and been voted into Asia’s 50 Best Bars for its last two menu renditions, Stockton is now overhauling its entire menu for a third throwdown.

The team did not set themselves with an easy task: a complete redesign of its beverage menu, from top to bottom, based around one underlying theme: the evolution of mankind, and the role alcohol has played in our species’ history.

Cousin Neolith

We start the journey with Primates, the ones who started it all for us. Our early ancestors were introduced to alcohol through fermenting fruit, a clear indicator as to why we humans have such a taste for it. Featuring Fermented Honey Dew Melon, Lemon Sherbet, Cucumber, “Earth”, Jalapeño Tequila and Tonic Water, The Berry Picker pays tribute to our ape brothers for helping us preadapt to alcohol consumption.

Studies of the Neolithic era suggest that once humans were familiar with the effect of alcohol, they stopped at nothing in the pursuit of intoxication, and made tactical use of their survival-meets-pleasure skills by fermenting sugars in whatever fruits were available – especially figs. Inspired by this, Cousin Neolithic is a concoction of Roasted Fig Syrup, Juniper Fig Leaf Tincture, Panama Rum, Single Grain Teeling Whisky, Olorosso Sherry, Avocado Liqueur, Cinnamon Bark Syrup and Lime.

One Thousand cocktail

We move on to the rise of Ancient Hinduism around 7,000 years ago, in which there was the belief that the alcoholic ritual drink “Soma” would prevent one from aging, and become impervious to fire, poison, and weapons with the strength of a thousand elephants. Though we wouldn’t recommend testing this, the One Thousand cocktail, made with Ginger, Honey, Lemon, Yellow Chartreuse, Tropical Ardbeg, Curry Leaves, Angostura Bitters and Spiced Bourbon, is arguably a worthy stand-in for the reputed “Soma”.

 

Alcohol in ritual transcends into the Babylonian Empire, where our Babylonian forefathers enjoyed the act of drinking so much that they worshipped a wine goddess named Geshtinanna, otherwise known as the “Lady of the Vine”. Take Me to Babylon, composed of Coffee, Pomegranate, Barolo Chinato, Red Chili Aperol, Cocoa Nib Hine VSOP and Tonic Water, artfully balances two of humans’ favourite joys in one drink – coffee and wine. With every sip, a little praise is sung to the goddess Geshtinanna for blessing humanity with such fine grapes.

Udre Udre

Daisy Chain

Geshtinanna isn’t the only deity to be thankful for. The Aztec god Quetzalcóatl was believed to to be the first to cultivate the agave plant, and thus came spirits such as tequila, mezcal, and in the case of the Aztecs, an alcoholic drink called “pulque”. Though the Aztecs eventually lost their great empire, their love for pulque soldiered on, eventually leading to the invention of tequila. Made from Beetroot Shrub, Orange Sherbet, Kaffir Lime and Jalapeño Blanco Tequila, The Lost City pays tribute to the Aztecs’ holy city.

G/F

32 Wyndham Street

Central

Hong Kong

+852 2565 5268

Stockton is open to all and everyone and is not a private members venue. Stockton accepts reservations for both dinner and libations. Stockton also has a collection of over 250 whiskies from Scotland, Ireland, America and Japan.

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