Mostly Harmless Bar

Alcohol

We are very excited to announce the return of alcohol into our program. Going forward our menu will be split into two parts, n/a and spirited. We absolutely loved being a non-alcoholic space and want to keep that going but would like to make certain we are including everyone who comes through the door in what we do.

Watermelon

Watermelon season is in full force. Time to use the skins, the red fruit, the white slivers in between to make as many beautiful things as we can think of.

88 the luckiest bar in Asia

We're normally not big on awards but considering a few things, we thought it was appropriate to mention this time around. Thank you and everyone who decided to vote for a non-alcoholic bar and who sees the work we've put in along with the challenges we've faced, not to mention the damn good drinks we make.

We have been fortunate enough to be listed a few times now on the Asia 50 Best list, but this one feels quite special. In Cantonese culture the n.88 is very lucky. Considering the work, the obstacles we faced as a bar, people still appreciate and care about what we are trying to do and come through the door to enjoy our drinks and space.

This year we are beyond happy to be crowned the Luckiest Bar in Asia. Thank you to everyone who walks through the door and makes our little bar so special. We are lucky to have you. ❤️

Sazerac Sunday's Zero is back with our friends from .shaker from 5-8 tomorrow!

Come party with us!

Mostly Tot

Sazerac Sundays Zero is back this Sunday from 5-8pm. This time we welcome our incredible friends from .hk to make some drinks and have some fun with us to make some rum inspired classics.

Carbonic Basil

No this is not some new Coca Cola product. Our intern had the idea of carbonically fermenting basil leaves, so we looked at how to make this happen. The final idea we decided to shove about a kilo of basil into this empty container, added a little liquid, and then pumped it full of CO2, then waited.

When you're making wine there is a very similar technique used for some wines (not with a soda container) and the result is that the wines tend to be a little brighter and it slows the fermentation down allowing the fermentation to develop more complexity. It turns out the same happens when basil is processed in this way. The resulting ingredient's liquid is brighter, and tastes more like basil... If that's a thing...

Mostly Marimba

Sazerac Sundays Zero is going Colombian this Sunday!

We are super excited to partner with our friends for a zero proof dance party.

Sazerac Sundays Zero

We took last week off for mother's day, but this week we are back with our friends from and showcasing their non-alcoholic style and throwing a party.

Penicillin is HK's first closed-loop sustainable bar is not only one of the best cocktail bars in Hong Kong but also a damn good time.

Lockdown is a cocktail bar inspired by the perseverance of what we all had to go through during COVID in order to survive. It is the physical embodiment of what it means to keep going and "make something good out of it" which is what Sazerac Sundays are all about.

Baby Bao

Our food menu, like like our drink menu is always changing, pulling from flavours all over Asia and combining them with the delicious produce from Hong Kong farms.

This is our tasty Char siu bao with house made kimchi and pork belly.

Beets

Playing around a bit with some new textures in our drinks. With alcoholic cocktails it's so easy to get body and complexity, but when you're working with other ingredients the texture adds to the complexity. What we are finding more and more is that we are playing within the boundary of teas and spirits.

This beet cocktail for exapmle:
White tea
Red and golden beet root
Corn cob
Honey
Non-alcoholic brown spirit

Mostly Coa

It's been a long time coming and we are extremely excited to announce this Saturday, the team from behind that bar for Sazerac Sundays Zero on Saturday!

Join us as and do what they do best and bring the flavours of Mexico to Mostly Harmless - sin alcohol.

Saturday May 3 5-8pm

Cocktail:Dish

As we have been experimenting with new takes on non-alcoholic drinks we have found ourselves playing on both sides of the bar much more often than we previously have. Take for example this little beauty of a drink, made up initially of a 6month shio-koji pickling brine intended to make delicious Jackfruit dish. We then combined it with purple celery, red beets, a little citrus, and a non-alcoholic gin, to make something that steps outside of the classic cocktail template and leans much closer into the culinary world. What's even more incredible is that it tastes delicious!

Purple celery
6month aged jackfruit shio-koji brine
Purple celery
Red beet
Citrus
Non-alcoholic gin