COA is a Hong Kong bar that recently ranked among the top 10 bars in the world. Jay Khan, the bar’s co-founder and beverage director, marries modern technology with old-school flavors. Khan is known for his Mexican-inspired menu. Here, he brings agave spirits, spice, and fruit-driven ingredients to everything from the Martini to the French 75.
1. Mezcal Martini, a Take on the Martini
Mexican spirits are Khan’s bread and butter, so it’s no surprise that his Martini variation includes mezcal and tequila rather than gin or vodka. A pickled jalapeño garnish adds a slight brininess and a kick to complement the smokiness of mezcal.
Ingredients
- 25 milliliters Tequila Ocho Blanco
- 25 milliliters mezcal joven (espadín)
- 25 milliliters bianco vermouth
- 25 milliliters distilled water
- Garnish: pickled jalapeño
Method
- Premix the co*cktail in a large batch and store it in a freezer set to 19 degrees Fahrenheit.
- When ready to serve, pour the co*cktail into a chilled Martini glass.
- Garnish with a pickled jalapeño.
2. Date Old Fashioned, a Take on the Old Fashioned
Medjool dates, not simple syrup, give this Old Fashioned riff its signature sweetness. The sweet dried fruit is used to infuse the bourbon, while Pectinex — an enzyme used to break down the pectin in fruit — creates a smooth texture. Cardamom bitters are added to complement bourbon’s autumnal baking spice notes.
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Ingredients
- 60 milliliters Medjool date-infused bourbon (recipe below)
- 1 dash aromatic bitters
- 1 dash cardamom bitters
- Garnish: orange peel
Method
- Stir everything in a chilled mixing glass over ice.
- Strain into a rocks glass over a block ice.
- Garnish with an orange peel.
Medjool date-infused bourbon
Ingredients
- 350 grams Medjool dates
- 1,000 grams bourbon (100 proof)
- 2/5 grams Pectinex
Method
- Blend dates, Pectinex, and bourbon in a blender at high speed until smooth.
- Pass the mixture through a fine-mesh sieve.
- Transfer to a centrifuge container. Weigh the filled container and fill each of the other containers with an equal weight.
- Run the centrifuge at 4,500 rpm for 10 minutes.
- Remove the containers and carefully strain the syrup through a Superbag or a paper coffee filter.
3. Banana 75, a Take on the French 75
The classic ingredients of a French 75 are met with the sweet tropicality of banana juice. While Champagne adds a bubbly element to the co*cktail, an added burst of CO2 takes this drink’s fizziness to the next level.
Ingredients
- 30 milliliters dry gin
- 15 milliliters lemon juice
- 45 milliliters clarified banana juice (recipe below)
- 45 milliliters Champagne
- Garnish: lemon peel
Method
- Premix the above ingredients.
- Add it to a soda stream (such as ISI Twist and Sparkle).
- Chill and charge with 2xCO2 cartridges.
- Strain the co*cktail in a tall glass over a single piece of rectangular ice.
Clarified Banana juice
Ingredients
- 675 grams super-ripe bananas
- 3 1/2 grams Amylase
- 3 grams Pectinex
Method
- Preheat water bath to 65 degrees Celsius.
- Blend banana with amylase.
- Sous vide 3 hours.
- Add Pectinex and let it sit outside for an hour.
- Pour content through a sieve (do not apply pressure). If you don’t have a sieve, use triple-layered cheese cloth.
- Transfer to a centrifuge container. Weigh the filled container and fill each of the other containers with an equal weight.
- Run the centrifuge at 4,500 rpm for 10 minutes.
- Remove the containers and carefully strain the syrup through a Superbag or a paper coffee filter
NOTE: If you do not have amylase, you can simply cook the whole, peeled bananas at the lower temperature of 131°F / 55°C for five hours, and the natural enzymes will break down the starches present. You will notice that they become very soft, and clear juice begins to seep out of the bananas.
4. Whey Daiquiri, a Take on the Daiquiri
With the comforting flavors of milk tea, this Daiquiri variation adds a level of decadence to the typically light and refreshing co*cktail.
Ingredients
- 60 milliliters white rum
- 30 milliliters freshly pressed lime juice
- 8 grams granulated sugar
- 10 milliliters Chamomile-infused whey (recipe below)
Method
- Shake all ingredients in a co*cktail shaker with ice.
- Double strain into a chilled Nick and Nora glass.
Chamomile-infused whey
Ingredients
- 1,000 milliliters milk
- 20 grams Chamomile tea
- 15 milliliters lemon juice
Method
- Slowly cook full-fat milk with Chamomile tea.
- Bring it to a boil, then remove from heat.
- Stir in lemon juice.
- Wait and let it curdle.
- Strain through a coffee filter paper.
5. Three Salt Margarita, a Take on the Margarita
Salt is the star of this Margarita variation. Khan recommends enjoying this co*cktail clockwise — starting with the sea salt section of the rim (the most delicate salt), moving to the grasshopper salt, and ending with the worm salt (the most robustly flavored salt).
Ingredients
- 40 milliliters tequila blanco
- 15 milliliters Cointreau
- 22 milliliters freshly pressed lime juice
- 5 milliliters Crawley’s agave syrup
- Sea salt
- Grasshopper salt
- Worm salt
Method
- Rim a chilled Nick and Nora glass with equal sections of sea salt, grasshopper salt, and worm salt.
- Shake all other ingredients into a co*cktail shaker with ice.
- Double strain into the rimmed glass.
Published: October 11, 2021
