Macau's mixologists spice things up with fresh herbs and bold flavours
In fact, spices have been integral to drinks for as long as cocktails have existed – if not longer. Take punch, for example: a five-ingredient blend borrowed from India in the 17th century, which always included spices in its original form. Long before cocktails became popular in the 19th century in the US and UK, people commonly sweetened ale and other spirits, then enhanced them with spices like mace and nutmeg.
The most common application of herbs is through the vast array of liqueurs and bitters on offer to modern bartenders. Aniseed, hyssop, peppermint, thyme, rhubarb, myrrh and cinchona bark – variously used in absinthe, chartreuses and amaros – are all more practical to keep on hand in their liqueur form.
The margarita from Wing Lei Bar's selection of classics. Photo: Handout
In Macau – which is preparing to host
Asia's 50 Best Bars on July 15 – some establishments are upping their game, however. Going beyond the convenience of liqueurs, the city's bartenders are cultivating and experimenting with their own fresh supplies of herbs in order to exert complete control over flavour.
One establishment taking the lead in this field is Wing Lei Bar. The venue saw a major revamp in March that included bringing on board head mixologist Mark Lloyd. His new menu encapsulates a wide range of flavours.
Our beverages are inspired by Macau's rich history. The cumin in Piña pays tribute to the spice routes that shaped [Macau] dishes like curry crab and African chicken
Becky Feng, A Perfect Dose
The drinks are split into four pillars. Classics include staples like the margarita and a breakfast-inspired take on the gimlet; the Alternatini section explores variations on the martini template; there are sours, which heavily use citrus; and a section devoted to stirred drinks.
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