COCKTAIL ALL STARS AT THE LANDMARK MANDARIN ORIENTAL

Mixology Workshop with the Masters [Saturday, 27 June, 3pm – 5:30pm]

Introduction by Rob McKeown on the history & future of cocktail making Demonstrations by Jim Meehan, Linden Pride & Eben Freeman where exceptional cocktails based on Cava, Sake, Gin, Vodka, Bourbon, Cachaca, Rum & Tequila are showcased & shared Course includes apron, recipe file, picture with the three mixologists, canapés and tasting of all cocktails.

Eben Freeman
New Yorker Eben Freeman’s cocktails involve far more than ashaker and spirit; liquid nitrogen, solid cocktails, and innovativecarbonation techniques all come into lay. Groomed by celebrated chefs such as the late Jean-Louis Palladin, Kurt Gutenbrunner, and Wylie Dufresne, he takes a uniquely scientific approach for a surprisingly emotional result. Food&Wine (US) called him ‘a liquid magician’ while The Guardian (UK) noted: ‘On the international cocktail circuit, Eben Freeman is a massive celebrity. He is A+ List. He is Madonna…he's the future of cocktails, he is perhaps the future of alcohol in general

Linden Pride
Sydney’s Linden Pride is behind the lauded cocktails at Spice Temple and Rockpool Bar and Grill in Sydney and a long-time collaborator of the celebrity chef Neil Perry. In London, he was responsible for the bar program at Michelin-starred Hakkasan.Recently, he was, along with Eben Freeman, the first master mixologist featured at the World Gourmet Summit in Singapore.

Jim Meehan
Jim Meehan is a New York City based talent whose passion for beverage service has helped him become one of the  most celebrated bartenders in the industry. Jim came to renown behind the bar at the vaunted restaurant Gramercy Tavern (where he worked with owner Danny Meyer) and is currently the general manager of the downtown speakeasy PDT, considered by many to be one of the top 5 bars in the world.

A global collective of the world’s top mixologists, Cocktail All-Stars are on a mission to promote cocktail culture, history, and lifestyle and have helped re-invent the craft in the past ten years. They have collaborated with French physics chemist Hervé This and iconic chefs such as Pierre Gagnaire to help launch the molecular mixology and numerous new techniques, while their focus on savory products, seasonal ingredients, and using the kitchen as chefs do for bespoke products has created a new era in drinks.

Priced at HKD 1,088* per person. For reservation or further information, please call Amber on +852-2132-0066 or MO Bar on +852-2132-0077 . *Prices are subject to 10% service charge.