• New Cocktails at KYLE & BAIN by Bar Manager Lee Morris

    KYLE & BAIN’s unique menu takes guests on a journey through time through the medium of cocktails. Each of the five sections are named for some of the famous institutions that encapsulate their time and define their era – including Timeless, El Dorago Gambling Saloon, Playboy Club and Rainbow Room

     

    Guests can also continue to enjoy signature cocktails at KYLE & BAIN that includes proper American Martini by way of K&B Martini (HK$140), created with the exact ingredients of 60ml Plymouth gin, 10ml Mancino Secco, 10ml Dolin Blanc, 10ml filtered water, a teaspoon of cider vinegar, and a refreshing squeeze of Amalfi lemon. Spumoni (HK$140), a blend of Campari, Grappa, Szechuan pepper, white balsamic, and Grecian grapefruit soda. The cocktail menu also features premium classics such as a Negroni and Manhattan, a rotating list of creative martinis, and an extensive spirits list including vodka, agave, sugarcane, world whiskeys, and brandy.

     

    1. TIMELESS

    Classic libations that have stood the test of time are given a creative KYLE & BAIN makeover, including Gimlet (HK$150), mixed with Genever, Mastiha, Salad Cordial and Truffle; Old Alliance (HK$150) with Gin, Scotch, White Port and refreshing Pear; Waxed Apple (HK$150) with Redbreast 12, Cognac, Green Apple and Bee Pollen; and Bahia Breeze (HK$150) with Cahaca, Tequila, Jalapeno and Passionfruit.

     

    1. EL DORADO GAMBLING SALOON

    In 1849, Jerry Thomas, the godfather of the modern cocktail, created the now-infamous Blue Blazer at the El Dorado Gambling Saloon in San Francisco. Made by lighting a spirit on fire and pouring back and forth between two pewter tankards to create a constant stream of blue flame, the theatrical cocktail was nothing short of spectacular – and KYLE & BAIN’s inspired creations follow in the same vein (although with much less of a fire hazard).

     

    Cocktails include Old Fashioned (HK$150) with Rye, Caraway, Sugar and Bitters; Ice House Punch (HK$150) with Cognac, Rum, Honeydew and Spice; and Manhattan (HK$150) with Rye, Vermouth, Cinnamon and Herbs; and Adonis (HK$150) with Fino, Amontillado, Vermouth and Orange.

     

    III. PLAYBOY CLUB

    In 1960, Hugh Heffner made history by opening the very first Playboy Club in the Gold Coast of Chicago. The first of forty clubs to follow, the Playboy Club was so successful that it became the busiest club in the world in its first year. Guests required a VIP ‘Keyholder’ in order to get the full experience – but no such requirement at KYLE & BAIN. Guests are spoilt for choice with familiar-yet-fresh cocktails such as (Not The Diplomat) Gibson (HK$150) with Gin, Vodka, Vermouth and Radish; Paloma (HK$150) with Tequila, Lime Leaf, Rhubarb and Grapefruit, Moscow Mule (HK$150) with Vodka, Lemongrass, Hops, and Ginger; and Jungle Bird (HK$150) with Rum, Pineapple, Campari and Blackstrap.

     

    1. RAINBOW ROOM

    The place to see and be seen, the Rainbow Room was graced by New York’s elite in the ‘80’s and ‘90’s. Guests would be dressed to the nines in accordance with the restaurant’s ‘white-tie’ policy, and this was the place where the Cosmopolitan cocktail achieved its popularity. KYLE & BAIN presents its own version of the Cosmopolitan (HK$150) mixed with Aquavit, Orange, Cranberry, and Lime. Other reinvented cocktails once loved by the Rainbow Room crowd include Lychee Martini (HK$150) with Bourbon, Lychee, Blueberry and Maple; Lemon Drop (HK$150) with Pisco, Sake, Agricole and Citrus; and Cold Brew Martini (HK$150) with Awamori, Cold Brew, PX and Fernet.

     

    Chef de Cuisine Mario Paecke’s menu of bar snacks for Kyle & Bain

    MARGO sets an intimate dining scene with elegance, finesse and the restaurant tells a vibrant story of modern European cuisine with eccentricity, flamboyance, and style. Chef de Cuisine Mario Paecke presents a new menu of German-inspired bar snacks to pair in harmony with Kyle & Bain’s cocktails, including Smoked Trout (HK$50/pc) with flemkuchen, dill, and smoked salmon roe; Waldorf Tart (HK$50/pc) with green apple, Hokkaido scallop and Kaviari Kristal caviar, Currywurst (HK$150) with bratwurst, Mario’s special curry ketchup and roasted potatoes; and Tartare on Sourdough (HK$160) with hand-cut Alexandre Pommard sirloin, pearl onion, and Belper Knolle.