Inside mixologist Jay Khan’s world of agave spirits and cocktails

“It can seem a bit weird, but put together with the right amount of each ingredient, the drink comes out very well,” says Khan, who was born and raised in Hong Kong and has Pakistani heritage.

“At the end of the day, the drinks that are memorable are the ones people haven’t tried before or are something they can relate to and are interesting in combination.”

He takes that same spirit of experimentation to La Paloma de Oaxaca, one of Coa’s signature cocktails. 

It incorporates worm salt – an Oaxacan seasoning made by grinding roasted agave moth larvae, dried chilli peppers and sea salt – as well as lime and house-made grapefruit cordial. The cocktail has remained a bestseller since the bar opened.

Khan’s enthusiasm for Hong Kong’s cocktail scene extends well beyond his own counter. The city, he says, has plenty to offer tipple chasers, including a number of newer spots that have caught his attention.

One of his recent favourites is Mius, opened in 2025 by mixologist Shelley Tai, who previously worked at Quinary in Hong Kong and Nutmeg & Clove in Singapore. At Mius, Khan recommends the ice-less highball, made with frozen whisky and chilled Japanese soda.

“They chill everything – the glass, the whisky and the soda – and when it comes out, it’s exactly the right temperature and there is no dilution in the drink. The bar is approachable and has a very casual vibe with a minimalist set-up, so it’s something most people will enjoy,” he says. 

There is also Italian cocktail spot Bar Leone – named World’s Best Bar in 2025 – where he goes for its signature Filthy Martini made with a smoked olive brine that lends depth to the drink. 

Another of his picks is Quinary, a cocktail bar specialising in molecular mixology. Among its most popular drinks is the Earl Grey Caviar Martini, which Khan enjoys.

“It’s unique because it comes with a mountain of foam on top and everybody has their own way of drinking it,” he says.

Trying all these bars in a single night, however, requires some planning as they operate on a walk-in-only basis and often have long lines.

Khan recommends bookmarking others in the area to explore while waiting your turn after getting a queue number. The abundance of innovative bars located within walking distance of one another, he says, is part of what makes Hong Kong’s cocktail scene appealing.

“Hong Kong is one of the best cities in the world to visit bars. If you come to Central, all the bars are in one area, so it doesn’t matter where you start or where you end,” he says.