Penicillin
Cocktail bar · Soho ·
Sustainable cocktail bar with zero-waste, farm-to-glass techniques
Sustainable cocktail bar with zero-waste, farm-to-glass techniques
"A zero-waste, lab-like bar where inventive, sustainability-minded cocktails deliver serious flavor with a conscience." - Megan Spurrell, Arati Menon
"Penicillin loves to boast about being Hong Kong’s first “closed-loop sustainable bar.” What does that mean exactly? Essentially, they try to produce as little waste as possible, which means avocado pits are frozen and used as ice cubes and the rinds of fruits that are juiced become pickled, fermented, and find their way into your drink. The mission is notable, but without it, this would still be one of the city’s top cocktail bars. The drinks really succeed thanks to their interesting and well-done East-West alcohol bases like pistachio paste bourbon, mango curd gin, and pandan-infused vermouth. It’s a very small bar that’s always busy, but you can likely walk in on a weekday though. Expect to see people from around the world who seek out these type of fancy cocktail bars—we saw somebody wearing a shirt from Madrid-based speakeasy Salmon Guru when we were there last. photo credit: Carlo Mantuano" - Carlo Mantuano
Featured in Asia’s 50 best bars list, this Hong Kong bar is identified as one of the top places for drinks in the city. - Liv Kelly
"A laboratory-themed cocktail bar that experiments with sustainable, farm-to-glass techniques — brewing and fermenting onsite — and serves inventive drinks such as a Modernist Science cocktail made with bread-infused vodka and spiced cheese liqueur as part of a closed-loop, locally sourced approach." - Maloy Luakian and Wenting Ang
"Owned by Agung and Laura Prabowo alongside Roman and Katy Ghale, this Hong Kong bar is pursuing a zero-waste ambition through a closed-loop production system; it operates a fermentation room that repurposes excess ingredients—such as turning lemon skins and seeds into a sparkling lemon 'wine'—for use in cocktails." - Alexandra Karplus