This weekend, we’re visiting Bar Tincture, a housemade tincture and bitters concept in Foco in Central that opened in April. Meanwhile, Jean-Pierre is spotlighting a special liqueur as La Compagnie du Mieux Boire takes over the tribute to French bistro culture, and Monkey Shoulder kicks off a month-plus-long campaign celebrating signature drinks using Speyside blended scotch.
Friday, May 29
Bar Tincture opens with a focus on extracts and classics
Bar Tincture – helmed by ex-Bar Buonasera bartender Bone Cheng – quietly opened last month on the 23rd floor of Foco in Central with a foundation in precise, Ginza-style mixology and a focus on an underrated staple of that philosophy. A tincture is a concentrated extract of herbs, spices, flowers and fruits that can add whole new layers of dimension to a cocktail. Unsurprisingly then, the concept takes housemade tinctures, amaro, bitters and botanical infusions and uses them to craft modern twists on classics, seasonal fruit cocktails and a robust bespoke cocktails programme.
Where: 23/F, Foco, 48 Cochrane Street, Central
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