{"id":39467,"date":"2026-03-26T18:44:35","date_gmt":"2026-03-26T10:44:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=39467"},"modified":"2026-03-26T18:44:35","modified_gmt":"2026-03-26T10:44:35","slug":"drink-in-focus-tropical-spicy-brew-at-friday-after-class","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=39467","title":{"rendered":"Drink in Focus: Tropical Spicy Brew at Friday After Class"},"content":{"rendered":"


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When Peel Street \u2013 one of Hong Kong\u2019s best streets for a quality tipple \u2013 is nestled between a small traditional temple and retro Hong Kong lifestyle brand Goods of Desire<\/span> on Hollywood Road, bars focusing on nostalgia like Friday After Class<\/span> are sure to do well. This is especially the case with Friday After Class\u2019 upcoming menu, The Third Culture Sip.<\/div>\n

Launching on March 30, the programme explores unlikely pairings of countries and flavours across seven drinks, \u2013 much like the colourful background of the city\u2019s third culture denizens.<\/p>\n

Of course, what matters most is flavour, and particularly intriguing on this menu is the combination of tropical fruit and spices, of the Caribbean and of Nepal. For founder Alex Yang, the two regions are are linked via a ritual of enjoying tropical fruit with spices during the summer holidays \u2013 something that came to the fore as Yang\u2019s teammate who developed the cocktail is himself Nepalese.<\/p>\n

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Friday After Class\u2019 interiors are inspired by a school common room. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The drink comprises coffee-infused Tanqueray gin that has undergone the sous vide process. Clarified pink guava juice and fresh pineapple cordial give the cocktail its fruit elements, while tamarind syrup and tajin pepper via Ancho Reyes Chile Liqueur provide the spice.<\/p>\n

\u201cPink guava and pineapple are constantly fresh and high-quality in Hong Kong, while tamarind adds a layer of maturity \u2013 almost a fermented depth \u2013 to the brightness of the other fruits. Its natural acidity also helps to cut through richness, making it especially suited to hot climates and spice-forward cooking,\u201d Yang says. \u201cIn the cocktail, we highlight this by using tamarind syrup to bridge the bright tropical fruits with deeper coffee and spice notes.\u201d<\/p>\n

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Friday After Class\u2019 cosy interiors. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Perhaps the one element that sticks out is the coffee infusion for the gin \u2013 it\u2019s neither fruit nor spice, though Yang sees it as central the concept. \u201cWe love coffee as adults, and since our bar is all about university nostalgia, we wanted to incorporate the brew into one of our cocktails. We found that the bitterness and acidity of the Colombian coffee beans we chose complement the sweet and savoury notes of the fruits and spices beautifully.\u201d As if even more on the nose, the cocktail is served in a Harvard University-branded mug, which Yang says is meant to take you \u201cback to the days of your university\u2019s common room\u201d.<\/p>\n<\/div>\n


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