Italians take their food very seriously. And while he’s based in Hong Kong, Gennaro Pucci, of the same European descent, has stayed consistent with his cultural practices through his love of drink. “Negroni [has] a very significant history under the Italian culture of the bar – Il Bar all’Italiana,” Gennaro commented. “It is one of the most iconic Italian aperitifs and is drunk all over the world. A simple recipe and good balance is all you need to make a good negroni.”
Having trained in London, and even with Gordon Ramsay Restaurants, Gennaro is something of an F&B pundit. Aside from Qura, he also frequents Tenju in Tsim Sha Tsui, a local shochu bar.
This year, he and his team at Qura are taking part in celebrations for Negroni Week. With a history of over 10 years, Negroni Week marries a love of tipple with conscientiousness, making it a charitable event to raise money for important causes. This year, its charity partner is Slow Food, a “global movement of local communities and activists across more than 160 countries seeking to change the world through food and beverage.”
Because of the versatility of negroni – traditionally made with gin, vermouth, Rosso, and Campari – it is easily enjoyed everywhere and anywhere. “There is no ‘best time’ to enjoy this drink,” Gennaro asserted. “All you need are good friends around.”
For Negroni Week, the Qura Bar Manager has curated two unique drinks for guests. The first is called “L’insolito,” which translates to “unusual.”
“We added a twist on the traditional negroni by adding unusual ingredients like verjus foam,” Gennaro explained. “But we still kept the body, character, and flavor of the negroni.”
Another must try is “Lost in Italy,” which Gennaro explained is a “cultural reflection of my lovely home.” Using coffee and a blend of fresh citrus, Gennaro and his team have created a Negroni riff that mirrors the viral citrus and coffee trend that’s become oh-so popular.
Those who frequent Qura even before Negroni Week celebrations may know them for serving some of Hong Kong’s most decadent drinks. Their vintage “Negroni” blends 1960s Campari with 1970s Beefeater London, and 1980s Carpano to create a HK$1,250 drink. Meanwhile, their most indulgent tipple, the HK$1,800 cocktail, “Sazerac,” is made with 1969 Vallein Tercinier L’Erotique Grande champagne, absinthe, orange, and bitters.
Gennaro’s personal recommendations, aside from their decadent drinks, are cocktails under Qura’s “The Collector” menu. Priced more modestly – between HK$170 to HK$200 – these drinks explore international ingredients with local craftsmanship. He cites “Memories,” made with Qura x Nip gin, The HACHI umeshu, vermouth, and Scrappy’s orange bitter as a personal favorite. “Flaneur” is another, made with Dow’s white part, Punt & Mes vermouth strawberry, lemongrass, and Skinos Mastiha to name a few.
Location:Qura Hong Kong, Regent Hong Kong, 18 Salisbury Road Regent, Tsim Sha Tsui, Hong Kong
