The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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Ricky Liau’s The Tear Rock

Ricky Liau represented Hong Kong at the World Class Bartender of the Year final, 2013

Mamoz’s ultra sleek and sharp interior, shaped by interior designers Getty’s Hong Kong, features black marble floors, double-height spaces and dusky copper details. Wrapped in mahogany and glass, it is as seductive a penthouse as ever there was. The eight-metre-long bar top was hewn from a single piece of timber importe../../../post_2F61854444007_2Fricky-liaus-the-tear-rock-more-ricky-liau/d from Bali for the restaurant/bar_rsquo.css;s opening two years ago. All this magnificence and we haven’t even got to the main decoration: the glittering cityscape that unfurls around Victoria Harbour from this 28th-floor vantage and stunning roof terrace. In an area more renowned for its shops than its bars, this is a show stealer and decadent destination venue that crowns Causeway Bay.

The Bartender

Liau Jen Hou, aka Ricky Liau, has worked as a consultant at Mamoz since its inception (while basing himself recently at Wyndham the 4th, a cosy, chilled home-from-home lounge in Central). Ricky, 26, fell into the industry quite literally in Melbourne, when an accidental tumble into a chest freezer landed him his first bar job eight years ago. Before moving to Hong Kong he worked as head bartender at the Golden Monkey, where the team picked up the coveted Bar of the Year title at the Australian Bar Awards. A designer by training, Ricky often sketches while working on new recipes: ‘maybe it is to do with the creative background, but I find a lot of concepts and ideas emerge from the drawing.’

The Drink

The Tear Rock was created as a gift to the owner of Mamoz, something that would tell a story, impress visually and also taste amazing. The name comes from a glass made of ice in the shape of a teardrop in which the drink is served, a signature presentation concept of Ricky’s symbolising a meteor delivering life in all its verdancy – from the handmade vessel to the whole fruit richness of the Tanqueray No. Ten and its leafy garnish. The Tear Rock is served on a bed of crushed ice and contains a slow-blinking white LED light, which gives a luminescence to the concoction. The Tear Rock should be ordered in advance due to the popularity of the drink and craftsmanship involved in its production.

Images by Daniel Haddad

The Technique

Tanqueray No. Ten • 50ml
Fresh lemon juice • 25ml
Cloudy apple juice • 15ml
Egg white • 15ml
Passion fruit syrup • 10ml
Peach bitters • 2 dashes
Mint leaves • 8
Basil leaves • 8
Contains 22 grams of alcohol per serve

Put all the ingredients into a shaker. First dry shake, then shake with ice.

Fine strain into a Tear glass. Garnish with a few mint sprigs.

Best enjoyed as an aperitif, this fresh fruit drink with its unique presentation concept in this, the most Bond-like of lairs, is an essential modern ritual on any visit to Hong Kong.

Whether it’s the low-key drinks or late-night decadence that draws you, don’t miss a wander up the glass staircase to Mamoz’s rooftop lounge.

Ricky’s Insider’s Guide to Hong Kong

Place to stay
The Upper House

Place to eat
Temple Street, Jordan

Place to relax
Mamoz rooftop

Place to lounge
Wyndham the 4th

Place to Dance
Boujis HK

Place to shop
Causeway Bay

Place to visit
Ocean Park

Place to see
The Peak