In the second installment of the Club’s ‘Best Mixologist Series’, one of Hong Kong’s most energetic mixologists, John O’Toole, will be introducing Members to ‘Vintage and Forgotten Cocktails’ during his stint at The Derby Bar this month.

The spirits people usually associate with cocktails are gin, whisky, rum and vodka. But cognac has long been the spirit of choice for sophisticated drinks. Here are a few classics making a comeback.

The Brandy Alexander – one part cognac, one part crème de cacao, one part cream, shaken, poured into a chilled glass and dusted with nutmeg – made its debut in the early 1920s. It was a drink that women who didn’t like cognac but who did like chocolate could order.

Around the same time, there was the Sidecar – cognac, Cointreau, lemon juice and peel – the signature drink at Harry’s Bar at The Ritz in Paris, and going back even further in mixologist history, the Brandy Crusta. Considered a precursor to the Sidecar, it is the first known cocktail to have a rim dipped in sugar (‘crusta’) and a lemon peel lining.

O’Toole has been making the rounds since coming to Hong Kong from bars in Shanghai. Members may sample cocktails made with Hine cognac and O’Toole’s own signature drinks. The cocktails will also be available at The Derby Bar throughout the month.