“Traditionally, bitters are used only [in] small dashes for seasoning,” says Bone Cheng, founder of Bar Tincture, the Ginza-style cocktail establishment that opened in Hong Kong in April. “But the Trinidad Sour elevates bitters to the main spirit. This inversion concept is very bold – it challenges the conventional definition of a base spirit and proves that bitters can form the soul of a complete cocktail.” This statement encapsulates his mission for Bar Tincture, one of the few bars in Hong...