“When we first opened Quinary, our mission was to introduce what we term Multisensory Mixology – a concept that was uncommon in Hong Kong at the time,” he says. “We anticipated it would be well received upon launch, but the fact that it remains a Quinary staple today? Not quite to that extent!” In practice, Lai refers to the now-ubiquitous use of laboratory equipment in modern kitchens, in turn used to craft cutting-edge cocktails – molecular mixology, as it were.
Most are familiar with the cocktail’s maximalist silhouette – a wide martini glass “garnished” with Earl Grey reverse-spherified “caviar” and a towering column of foam. Lai designed the drink specifically for its combination of spectacle, and the playful surprise of biting into the caviar – all focused on delicate and aromatic Earl Grey tea. “When you experience all these elements together, they create a richly layered mouthfeel that makes you fall in love.”
“When people visit a cocktail bar, they often hold a checklist in their mind,” Lai reasons, “a drink that’s unique, delicious, Instagram-worthy, and fun. And I guess our Earl Grey Caviar Martini just ticks all the boxes.”
“The classic martini is a relatively strong cocktail, and I wanted to make it more approachable,” Lai explains. “One way to achieve this is by adding some citrusy and fruity notes to temper the alcohol taste. I’ve experimented with multiple combinations, and it occurred to me that Earl Grey tea itself possesses pungent scents of lemon and bergamot.”
The drink is batched daily to maintain freshness, and in three parts. The core cocktail comprises vodka, Cointreau, elderflower syrup, lemon and apple juices, and cucumber. The caviar is built separately in a bath of dissolved algin powder, whilst lecite powder is heavily used in preparing the Earl Grey foam base before it is whipped up during service.