World-ranked Penicillin bar on the steps of SoHo has launched their seasonal winter menu in time for the festive season, flexing their skill in curating cocktails and mixes in the region’s first closed-loop sustainable bar.

The cooler weather calls for huddling around tables in the bar, celebrating a revamp of the bar’s Heirloom section of mixed cocktails created with all parts of vegetables and fruits harvested in Asia and locally.

Try the One Penicillin, One Tree (HK$120), a tipple mixed from white chocolate whisky, strawberry brine, and coconut kefir, the Imagine It! (HK$120) spun from rotovap parsley tequila, leftover tom yum tincture, clarified banana soju, and grapefruit, or The Original(HK$120), created by co-founder and bartender Agung Prabowo, to include recycled seashell vodka, spiced cherry tomato, salted coconut cordial, and citrus hydrosol.

With the in-house specials, find a Modern Classic cocktail, Revolver (HK$130), made using bourbon, coffee liqueur, and bitters, or Clover Club (HK$130) which includes gin, dry vermouth, raspberry, lemon, and froth. If you’re in the mood for a mocktail, sip on The Saturn (HK$90), made from passion fruit and oolong tea kombucha, and clarified lime juice.

Penicillin also partners with ecospirits, the world’s first closed loop spirits technology, to eliminate all single use glass bottles in their bar and to reduce carbon impact.