Creative cocktail duo mix up a storm to swill

Steamed mandarin fish with soy sprouts and soy sauce paired with osmanthus gel in a collapsible tube - it's a fresh combination that arouses a taste of harmony.

The duo behind Guangzhou's Hope & Sesame bar, Bastien Ciocca and Andrew Ho, are creating a seven-course cocktail dinner for Beijing social lounge Equis, in conjunction with its head chef, Paolo Belloni.

The pair started their bar in February 2016, and have continued to update their creative cocktail menus. They are bringing two of their signature cocktails to Beijing, together with four new mixes designed especially for this dinner.