{"id":61757,"date":"2026-06-18T19:01:02","date_gmt":"2026-06-18T11:01:02","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=61757"},"modified":"2026-06-18T19:01:02","modified_gmt":"2026-06-18T11:01:02","slug":"drink-in-focus-daiquiri-el-cascara-at-sugar-king","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=61757","title":{"rendered":"Drink in Focus: Daiquiri El C\u00e1scara at Sugar King"},"content":{"rendered":"


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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\u2019s Cuban bogeguita (\u201clittle neighbourhood bar\u201d), Sugar King\u2019s interior and trim, rotating list of precisely balanced speciality cocktails makes the venue a masterclass in clarity and focus of concept.<\/p>\n

Some might consider the bar\u2019s classically focused Daiquiri El C\u00e1scara the linchpin of the entire concept. \u201cIt literally translates to Daiquiri of Peel,\u201d says co-founder John Nugent. \u201cWe are dedicated to our neighbourhood and our street. We feel that our bar should be a contributor to the community we reside in.\u201d<\/p>\n

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Sugar King\u2019s bodeguita-like interiors. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

In a world where bars rely on centrifuges, rotovaps, exotic ingredients, washes and infusions, a large portion of the nightly crowds on Peel Street are there for a simple daiquiri made well. \u201cWe feel the innovation comes from our weekly rotating menu,\u201d Nugent says. \u201cThe daiquiri is one of the most iconic, approachable drinks out there. Celebrating the daiquiri and Cuban history gives great insight to cocktail culture around the world.\u201d<\/p>\n

That said, it is a challenging cocktail on which to hinge an entire concept. Sugar King\u2019s version takes the traditional spec of rum, syrup and lime and adds just one ingredient \u2013 oil made from the zest of the Makrut lime. \u201cFinding the balance is the great challenge of any good bartender,\u201d Nugent explains. \u201cWe are trying to make sure the guest can taste the booze, the sugar to give it body, the acid to round it out and whatever flavour profile we are trying to personify.\u201d<\/p>\n

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Angel Chiu (left) and John Nugent, co-founders of Sugar King. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The Daiquiri El C\u00e1scara has few parameters to manipulate, but the team have found a way. Simple syrup is swapped for 15ml of a 2:1 ratio of Mauritius sugar to water, alongside 30ml of fresh lime juice and 45ml of Havana Club. \u201cThe drink has a long history originating from Cuba,\u201d says Nugent, \u201cfrom the Daiquiri mine near Santiago de Cuba from the late 1800s or early 1900s. We take this format of the drink and add just subtle nuances to it.\u201d<\/p>\n

This simplicity permeates the entire menu, even in the way variations are approached. In addition to mocktails and bar bites, Sugar King\u2019s menu comprises just three rotating signatures \u2013 one long drink or highball, one spirit-forward drink served in a rocks glass, and one drink served up. The latter drink can be any variety of cocktail served in a cocktail or coupe glass, but often it is the Daiquiri, El C\u00e1scara or otherwise<\/span>.<\/div>\n<\/div>\n


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