20-21 Oct, 2011 - Mixology by Perrier arrives in Hong Kong

Mixology by Perrier, presented by Perrier in association with world-renowned mixologists, arrives in Hong Kong. Inspired by world cuisine and the globally renowned culinary style of molecular cooking, Mixology by Perrier has elevated the Art of Mixing Cocktails to new heights by imbuing the process with cutting edge technology, and utilizing one of the World’s most refreshing drinks: Perrier

Mixology by Perrier, in association with Laurent Greco of Liquid Chef, uses Perrier as the source of creativity.  From this unique and inimitable starting point, Greco has created a series of cocktails – alcoholic and non-alcoholic – that all showcase new perspectives in the Art of Mixology.  As a premise the sublimation concept is introduced.  This is based on the traditional French way of drinking Perrier, which is served chilled at 12°C, with no ice cubes and garnished with a slice of lemon or lime, representing the ‘Perrier Perfect Serve’.  Building upon this, Greco demonstrates how simply adding fresh fruit or vegetables can transform the natural water taste by introducing new flavor dimensions, ideally delivered to tantalise taste buds via Perrier’s uniquely strong bubbles, for example – a refreshing slice of cucumber for ladies and invigorating ginger for gentlemen.  Another direction is to introduce herbs to Perrier – Herbal Mixology - such as basil, marjoram or thyme, as the uniquely carbonated water enhances the aromatics to accentuate new and exciting flavours.  Greco will also present Perrier as the ultimate tool for Molecular Mixology, a social phenomenon in the culinary world that studies the chemical transformation of ingredients by using powders and gelling agents such as sodium alginate, calcium lactate, agar-agar and soy lecithin to affect the metamorphosis. 

Using Perrier in Mixology is not a recent fad.  In fact, Perrier has been an indispensable ingredient in a Mixologist’s cocktail repertoire for over seventy years, playing a central role in the creation of Classics such as Whisper, Gin Fizz, The Collins Cocktails and Mojito. Treasured for its high quality composition and naturally low bicarbonate and sodium content, the uniquely refreshing taste of Perrier perfectly preserves and complements the flavour of spirits.  At the same time, intense, sparkling bubbles make Perrier a distinctive refreshment, that provides an extreme sensorial stimulation, which can quench thirst like nothing else.

Mixology by Perrier has arrived in Hong Kong and invited Antonio Lai, a renowned local mixologist, to create molecular cocktails with a local twist, such as Oolong Tea Collin, which will be available at select establishments. During his training in Italy, Lai poured his heart into molecular mixology.  He introduced the concept to Hong Kong in 2009 and published the world’s first book on the topic written in English earlier this year.  As a widely respected mixology consultant, Lai serves on the Executive Committee of The Hong Kong Bartenders Association and dedicates his efforts on training local mixologists.  Using Perrier as a starting point, Antonio has created a series of cocktails that cater to the tastes of local consumers. Drawing from carefully selected ingredients distinctive to Hong Kong, Lai seeks to embody the essence of molecular mixology through his creations.