Gavin Yeung is one of the few journalists in Hong Kong who has also embraced the art of mixology behind the bar. He has worked for publications such as Tatler Asia Group, Vogue Hong Kong, and Hypebeast, and he is currently the associate editor at SCMP’s Sunday magazine, PostMag.

Since 2021, he has been active in the bar industry, drawn to cocktail culture during the pandemic. His passion led him to quickly start doing guest shifts at various venues around town while continuing his career as an editor. In 2023, he partnered with the hospitality group Singular Concepts—proprietors of F&B establishments The Daily Tot, Barkada, Tell Camellia, and The Trilogy—to open the Cantonese bar, Kinsman, a venue spotlighting Cantonese spirits and local traditions. They provide an immersive experience with meticulously curated decor and music that evokes scenes straight out of a Wong Kar Wai film. “Discovering local spirits like Yuk Bing Siu sparked my desire to celebrate Cantonese liquor traditions,” Gavin shares. “My journey evolved from a hobbyist to opening Kinsman, where I share these cultural narratives with patrons,” he adds.

Kinsman just celebrated their grand opening in January, and according to Gavin, the journey has been exciting yet challenging as they strive to create a meaningful space for the community.
This season, look forward to festive cocktails at Kinsman that will warm your Hong Kong winter with hot and cold spiked options. For the DrinkCollectiv Christmas cocktail series, Gavin created a special cocktail inspired by the beloved upside-down pineapple cake, a sweet treat commonly featured in Christmas spreads. He named the cocktail “Lonely Lonely Christmas” after the song by Cantopop singer Eason Chan. Keep reading to learn about the recipe.
Christmas Cocktail Recipe: Lonely Lonely Christmas
Watch the video below to learn the recipe:
Ingredients:
20ml Black Glutinous Rice Wine
20ml Ratafia Rossi
40ml Spiced Pineapple Syrup
10ml Yuzu Juice
Artificial Foamer
How to make Spiced Pineapple Syrup:
Ingredients:
250g Pineapple juice
180g White Sugar
1/2brsp Star Anise Powder
1/2brsp White Cardamom Powder
Combine 250g of pineapple juice and 180g of white sugar in a saucepan over medium heat, stirring until the sugar dissolves, then add ½ barspoon each of star anise and white cardamom powder and simmer for 5-10 minutes. Strain the mixture to remove spice particles, let it cool, and refrigerate for use.
Directions:
To prepare the cocktail, start by adding all ingredients to a shaker and dry shake. Next, shake again with ice to chill the mixture, then pour it into a coupe glass. Garnish the drink with a star anise and serve.
Tasting notes:
It’s an upside-down pineapple cake in a glass that blends sweet and tangy flavors. The spiced pineapple syrup is the main character in this recipe, marrying well with the chocolate and caramel notes of black glutinous rice wine. It is tropical and comforting, making it a great side serving for your Christmas feast.
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