Once a year, mixologist Jay Khan makes the journey from Hong Kong to Mexico in search of his next source of inspiration in the form of agave spirits.<\/p>\n
It is a pursuit that takes him deep into the world of agave, a succulent native to Mexico that has more than 200 varieties. Tequila and mezcal may command more attention among the drinking community, but Khan says there is more to discover.<\/p>\n
\u201cWhenever I go to a new distillery in Mexico, I\u2019m mind-blown. They always do something different; the diversity is insane there,\u201d he says.\u00a0<\/p>\n
That diversity comes from a multitude of factors, including the species of agave, the geographic region and cooking methods.<\/p>\n
Khan\u2019s fascination with the spirit is one of the main reasons he opened Mexican-inspired cocktail bar Coa in Hong Kong in 2017. Named after the bladed tool used to harvest agave, the 40-seater bar has a 41-page spirit menu and topped the Asia\u2019s 50 Best Bars list from 2021 to 2023<\/span><\/a>.<\/p>\n Jay Khan says Hong Kong has plenty to offer tipple chasers, including a number of newer spots that have caught his attention.<\/p>\n PHOTO: COA<\/p>\n<\/figcaption><\/figure>\n Some of his most inspired cocktails pair the smoky, earthy notes of agave spirits with flavours closer to home.\u00a0<\/p>\n Take the Smacked Cucumber, named after the cold Asian cucumber salad. The drink brings together house-made Chinese salad sauce, lime, ginger, honey and chilli with a mezcal and tequila blanco base.<\/p>\n \u201cIt can seem a bit weird, but put together with the right amount of each ingredient, the drink comes out very well,\u201d says Khan, who was born and raised in Hong Kong and has Pakistani heritage.<\/p>\n \u201cAt the end of the day, the drinks that are memorable are the ones people haven\u2019t tried before or are something they can relate to and are interesting in combination.\u201d<\/p>\n He takes that same spirit of experimentation to La Paloma de Oaxaca, one of Coa\u2019s signature cocktails.\u00a0<\/p>\n One ingredient in the cocktail La Paloma de Oaxaca is worm salt \u2013 an Oaxacan seasoning made by grinding roasted agave moth larvae, dried chilli peppers and sea salt.<\/p>\n PHOTO: COA<\/p>\n<\/figcaption><\/figure>\n It incorporates worm salt \u2013 an Oaxacan seasoning made by grinding roasted agave moth larvae, dried chilli peppers and sea salt \u2013 as well as lime and house-made grapefruit cordial. The cocktail has remained a bestseller since the bar opened.<\/p>\n Khan\u2019s enthusiasm for Hong Kong\u2019s 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.<\/p>\n One of his recent favourites is Mius<\/span><\/a>, 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.<\/p>\n \u201cThey chill everything \u2013 the glass, the whisky and the soda \u2013 and when it comes out, it\u2019s 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\u2019s something most people will enjoy,\u201d he says.\u00a0<\/p>\n There is also Italian cocktail spot Bar Leone<\/span><\/a> \u2013 <\/b>named World\u2019s Best Bar in 2025 \u2013 where he goes for its signature Filthy Martini made with a smoked olive brine that lends depth to the drink.\u00a0<\/p>\n<\/picture><\/div>
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