If there’s anything Terrible Baby is known for – besides being one of the best bars on the Kowloon side for its signature cocktails or expansive terrace – it is for the bar’s love for Hong Kong and creating dada-inspired menus.
The core of the drink is its split base of rye and bourbon whiskey. The 30ml of Michter’s rye is fat-washed with dulce de leche, a caramelised milk with an incredibly deep sweetness that’s a quintessential Argentinian dessert. “In Argentina, it is a cultural staple,” Gonzalez explains. “Ask anyone about their favourite desserts and it’s almost guaranteed to be in the top three. When we say ‘Argentinian-style Old Fashioned’, we’re nodding to that everyday indulgence. It’s a way of infusing the cocktail with the warmth of Argentine home life.”
