At first glance, a standing-room only, bar counter space at the top of oft-crowded Peel Street might seem like an unintuitive spot to enjoy a refreshing cocktail in a city like ours, where summers are hot, humid and often rainy. However, in line with its aspirations as Hong Kong’s Cuban bogeguita (“little neighbourhood bar”), Sugar King’s interior and trim, rotating list of precisely balanced speciality cocktails makes the venue a masterclass in clarity and focus of concept.
Some might consider the bar’s classically focused Daiquiri El Cáscara the linchpin of the entire concept. “It literally translates to Daiquiri of Peel,” says co-founder John Nugent. “We are dedicated to our neighbourhood and our street. We feel that our bar should be a contributor to the community we reside in.”
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