Whisky connoisseurs in Hong Kong have something to cheer for as Johnnie Walker has partnered with a local restaurant to create a new menu to celebrate the recent launch of its limited-edition Black Label Sherry Finish.
From now until Aug. 19, the whisky brand is collaborating with Doubleshot by Cupping Room for “My Sherry Corner”, a space offering a quartet of specially crafted cocktails and a mouth-watering seasonal brunch menu of sweet and savory dishes infused with the liquor.
The cocktails and menu are inspired by the bold and dynamic layers of flavor that Black Label is famed for, with a special focus on the sweetness of figs and plums that come from the sherry-seasoned casks of the Black Label Sherry Finish.
The silky smooth Scotch is made using whiskies that have spent at least 12 years aging into a vibrant body of flavor finished in casks seasoned with sherry from Jerez in southern Spain for mellow sweet notes.
The cocktails include the Blackcurrant Highball, a twist on the traditional Johnnie Walker highball with blackcurrant cordial and soda water mixed in. A sprig of fresh mint is added for garnish.
Another drink is the Blackcurrant Spritz, a fruity cocktail which combines Johnnie Walker Black Label Sherry Finish with cassis and soda water, and garnished with a wedge of lime.
These four bold cocktails are available at Doubleshot by Cupping Room for HK$118 (US$15) each or HK$58 when paired with the restaurant’s limited-time brunch menu.
The menu includes the Double Smashed Burger with Johnnie Walker Sherry Finish Onion Jam (HK$168), featuring USDA prime beef patties accompanied by bacon and an onion jam that has been infused with the sherry finish whisky, served with a side of fries.
For a sweeter affair, try the Johnnie Walker Black Label Sherry Finish x La Viña Chocolate Banana Whisky Cake. It comes in the petite size (HK$68) and as a whole cake (HK$468, pre-order only).
The delectable dessert is available at both Doubleshot by Cupping Room and also La Viña and consists of Johnnie Walker Black Label Sherry Finish mousse enveloping a moist chocolate sponge cake with crunchy chocolate feuilletine and banana cremeux, atop of a base of chocolate crumble croustillant.
Doubleshot by Cupping Room, 1/F, 49 Hollywood Road, Central, Hong Kong. Website.
La Viña, Shop 3, My Central, 23 Graham Street Central (between Wellington Street and Gage Street), Central, Hong Kong, Website.
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