ARGO
Central
Here are the upcoming guest shifts in March (Regularly Update):
Date: 6/3 (Wed)
Venue: Argo
Time: 8pm till late
Guest: Erik Lorincz
World-renowned bartender from Kwānt in London.
Date: 6/3 (Wed)
Venue: Tell Camellia
Time: 7pm-11pm
Guest: Chris Hannah
Mixologist from Jewel of the South, a modern New Orleans tavern and also one of the world's 50 Best Bars.
Date: 7/3 (Thur)
Venue: The Aubrey
Time: 6pm-10pm
Guest: Dicky Hartono
Date: 7/3 (Thur)
Venue: Ella (The Trilogy)
Time: 8pm till late
Guest: Chris Hannah
Mixologist from Jewel of the South, a modern New Orleans tavern and also one of the world's 50 Best Bars.
Date: 8/3 (Fri)
Venue: DIO Café Bar (West Kowloon)
Time (Session 1): 7pm-8pm
Time (Session 2): 9pm-10pm
Limited Seat available, Sign up via @dio.cafebbar.westkowloon.
Each participant can enjoy two signature cocktails and take home an event-only diffuser.
Date: 8/3 (Fri)
Venue: P Lounge by Plaisance
Time: 6:30pm-8:30pm
Guest: Birstacla Wong
Renown mixologist and the champion of 2023 World Class Hong Kong & Macau.
Date: 8/3 (Fri)
Venue: The Daily Tot
Time: 8pm-11pm
Guest: Lola Lau, Bernice Tiu & Hazel Long
Celebration of International Women’s Day!
Date: 9/3 (Sat)
Venue: Room 309
Time: 8pm-11pm
Guest: Michito Kaneko
Winner of 2015 Diageo World Class. Mixologist from Lamp Bar in Nara, Japan.
Date: 14/3 (Thur)
Venue: P Lounge by Plaisance
Time: 6pm-10pm
Guest: Mario la Pietra
Mixologist from Neon Pigeon in Singapore, a modern Japanese Izakaya & Cocktail Bar.
Date: 14/3 (Thur)
Venue: Red Room
Time: 7pm-9pm
Guest: Delphine Kong
Award winning mixologist and Brand Ambassador of Campari Group HK. Guest shift featuring 3 exclusive cocktails.
Date: 19/3 (Tue)
Venue: Barcode
Time: 10pm-Late
Guest: Peter Pan
Mixologist from Merry Dessert in Taiwan, the first dessert-themed bar in Taipei.
Date: 20/3 (Wed)
Venue: Sam Fancy
Time: 8pm-1 an
Featuring Eastern Oriented classic cocktails.
Date: 26/3 (Tue)
Venue: House of Culture
Time: 8pm-11pm
Guest: Aaron De Guzman
Featuring cocktails using Lambanog, a Filipino spirit made by distilling fermented coconut nectar.