Mizunara: The Library

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Mizunara: The Library Lets keep it simple....
Seriously Whisky & Speciality Cocktails!
(228)

29/10/2026

Teasing & dreaming

**kytalk **kybar **ky

28/10/2026

Since Hong Kong‘s autumn weather remains warm, we have crafted a refreshing take on a classic: the Hay Wh***ey Sour, featuring premium Aomori Japanese apples.

The Hay Amaro bridges the bourbon and apple, adding distinct layers of grassy and floral notes. To achieve a smooth, frothy texture, we blend fresh apple à la minute and combine it with chamomile-infused egg white.

It is a comforting cocktail packed with rich autumn flavors 🍂

22/10/2026

In our Behind the Barrel series, where we highlight the stories and human connections that shape our wh**ky world, we sat down with Yumi Yoshikawa, Global Brand Ambassador for Chichibu Distillery.

Yumi-san shared her journey as a brand ambassador and the experiences that have shaped her career. Her warmth and passion offered a personal glimpse into the world of Japanese wh**ky.

We also discussed current developments at the distillery and what lies ahead for Chichibu.

Stay tuned, more videos coming soon!

**kybar **ky **kylover

New to our seasonal menu, the cobbler is a classic cocktail that captures the essence of autumn.Here is how we prepare i...
14/10/2026

New to our seasonal menu, the cobbler is a classic cocktail that captures the essence of autumn.

Here is how we prepare it:
We muddle fresh pomegranate at its peak flavor, then combine two types of Calvados (VSOP and 15-year) with two varieties of sherry (Amontillado and Pedro Ximénez). The drink is balanced with fresh citrus, grenadine, and a few drops of absinthe, then shaken and served in a frozen mug with a finish of freshly grated black cardamom.

Packed with warm spices and rich fruit flavors, it is a delicious and contemplative drink.

Join the team at Mizunara: The Library.If thoughtful hospitality is your craft, we’d be pleased to hear from you. Send u...
12/10/2026

Join the team at Mizunara: The Library.
If thoughtful hospitality is your craft, we’d be pleased to hear from you. Send us a direct message to learn more.

When ordering a martini, bartenders often ask whether you prefer it stirred or shaken. Which one is the best choice? Nei...
07/10/2026

When ordering a martini, bartenders often ask whether you prefer it stirred or shaken. Which one is the best choice? Neither. It is the same drink, but with two different goals.

Stirred
We use a clean, soft London Dry gin and gently stir to preserve the iconic silky texture. It is delicate and rounded with minimal dilution, allowing the vermouth to whisper underneath. Garnished with olive, a discarded lemon twist is optional.

The Shaken Martini
This approach creates a colder, lighter, and brighter drink. Shaking introduces air and additional water, softening the edges and leaving icy shards on the surface. For this method, we use a bolder, high-juniper gin so the spirit retains its backbone. We finish with a lemon twist, as the oils lift the aromas and bring the glass to life.

Same hands. Same bar.
Two completely different Martinis.

How do you take yours?

#香港酒吧 #雞尾酒

When ordering a martini, bartenders often ask whether you prefer it stirred or shaken. Which one is the best choice? Nei...
07/10/2026

When ordering a martini, bartenders often ask whether you prefer it stirred or shaken. Which one is the best choice? Neither. It is the same drink, but with two different goals.

Stirred
We use a clean, soft London Dry gin and gently stir to preserve the iconic silky texture. It is delicate and rounded with minimal dilution, allowing the vermouth to whisper underneath. Garnished with olive, a discarded lemon twist is optional.

The Shaken Martini
This approach creates a colder, lighter, and brighter drink. Shaking introduces air and additional water, softening the edges and leaving icy shards on the surface. For this method, we use a bolder, high-juniper gin so the spirit retains its backbone. We finish with a lemon twist, as the oils lift the aromas and bring the glass to life.

Same hands. Same bar.
Two completely different Martinis.

How do you take yours?

#雞尾酒

30/09/2026

The Ford first hit print in George Kappeler’s notable 1895 book Modern American Drinks.

The original recipe called for equal part of Old Tom Gin and French vermouth, as that was referred as Gin by the time.

In Mizunara, we adapt the modern palate by using Plymouth gin, dried than an Old Tom but more citrus and sightly rounder than a London Dry style. As a result, a herbal, warm wet martini style cocktail in the house.

The Negroni, a classic Italian aperitivo-style cocktail, has become one of the most enjoyed cocktails worldwide. We are ...
24/09/2026

The Negroni, a classic Italian aperitivo-style cocktail, has become one of the most enjoyed cocktails worldwide. We are sharing three expressions of this iconic drink to be enjoyed as the evening unfolds:

1. The Aperitivo
- Ingredients: London Dry Gin, Bitter, Sweet Vermouth
- Description: Built directly in the glass to keep the ingredients slightly distinct. Simple, bright, and timeless—served just as it was originally created.

2. The Modern
- Ingredients: Aromatic Gin, Bitter, Punt e Mes, Sweet Vermouth
- Description: Focuses on modern botanical gin paired with Punt e Mes and sweet vermouth for added depth. Prepared with a technique that enhances texture and aeration, bringing out the vibrant aromatics.

3. The Digestivo
- Ingredients: London Dry Gin, Bitter, Sweet Vermouth
- Description: Stirred and served straight up. Features a rich, bold vermouth for a rounder, deeper profile. Finished with chocolate bitters for an indulgent twist.

Which expression is yours?

Thankyou Tatler Dining Hong Kong Tatler Hong Kong for recommending Mizunara: The Library as one of the must-try Negronis.

Address

Kiu Yin Commercial Building, 361-363 Lockhart Road, Wanchai
Hong Kong
0000

Opening Hours

Monday 18:00 - 02:00
Tuesday 18:00 - 02:00
Wednesday 18:00 - 02:00
Thursday 18:00 - 02:00
Friday 18:00 - 02:00
Saturday 18:00 - 02:00

Telephone

+85235719797

Website

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