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Clan & Company Community Bar has teamed up with TechLife by FORTRESS for the first time.

Embracing a nostalgic, retro theme, this collaboration infuses the classic "Sour" cocktail framework with the bar's signature "Five Flavors" herbal liqueur, reimagining two iconic vessels of collective memory: the cassette tape and the instant polaroid.

Featuring one cocktail that puts a creative spin on the Whisky Sour and another that reimagines the Clover Club, this experience invites your taste buds to journey back to an era before everything went digital.
SNAPSHOT
Magnolia Lab Roselle, Gin, Fresh Raspberry, Lemon, Salted Milk
An instant Polaroid captures a genuine, fleeting moment. This twist on the Clover Club spotlights the alluring, tart aroma of Magnolia Lab Roselle paired with the sweetness of fresh red berries. Built on a gin base and crowned with a savory salted cream cap, the striking contrast of vibrant red and pure white ensures that every single sip is a moment frozen in time.
Alcohol: Light-Medium

Herbal: Gentle / Soft

Note: Balanced sweet-sour acidity, with salted milk foam
HKD $140
MIXTAPE
Magnolia Lab Magnolia, Bourbon, Pu’er Tea, Rock Sugar, Lemon, Egg White
A mixtape is the playlist of the analog era. This twist on the Whisky Sour centers around the complex, herbal layers of Magnolia Lab Magnolia, with Pu'er tea adding a mature, aged depth and rock sugar replacing traditional simple syrup. As the sweet notes of bourbon intertwine with the rich tea undertones, egg white lends the drink a silky-smooth texture. It is just like pressing play—letting the story begin to unfold.
Alcohol: Medium

Herbal: Medium

Note: Sweet-sour balance, Chen-pi and Tea aftertaste
HKD $140
Herbal Tea Cocktails capture Hong Kong’s spirit—blending the city’s herbal tea heritage with modern mixology. Balancing bitter and sweet, floral and herbal, they turn nostalgic flavours into refreshing cocktails that embody Hong Kong in every sip.
Five Flower Tea
Magnolia Lab Magnolia, Magnolia Lab Roselle, Two Moons Five Flowers Tea Gin, Herbal Tea, Cynar
Herbal tea meets mixology: with Two Moons Five Flowers Tea Gin, Magnolia, Roselle, and Cynar, this cocktail reimagines tradition with floral-herbal notes that evoke Hong Kong’s taste memories.
Alcohol: Moderate

Herbal: Balanced & Layered

Note: Refreshing, Approachable, Herbal Tea Notes, Fizzy
HKD $130
Salted Kumquat
Magnolia Lab Magnolia, N.I.P Rare Dry Gin, Kumquat Honey, Soda Water
A refreshing mix of kumquat honey and Magnolia, brightened by N.I.P. Rare Dry Gin and lifted with soda. Sweet, sour, and lightly savoury, it reimagines the nostalgic salted kumquat drink with a cooling herbal finish.
Alcohol: Bold yet smooth

Herbal: Balanced & Layered

Note: Sweet & Savory, Citrus, Bitterness aftertaste
HKD $130
Sour Plum Soup
Magnolia Lab Roselle, Sour plum-infused Gin, Sour Plum Soup, Amaro Montenegro
Enhanced with Roselle and Amaro Montenegro, this cocktail delivers a complex, savoury depth. Balancing sweet, sour, and a touch of saltiness, it offers a lingering finish—an unmistakably unique Chinese-inspired cocktail, refreshing the palate and making it the perfect after-meal companion.
Alcohol: Bold yet smooth

Herbal: Balanced & Layered

Note: Sweet & Sour, Salted Plum, Floral
HKD $130
24 Herbs
Magnolia Lab Magnolia, Magnolia Lab Roselle, Amaro Montenegro, Benedictine DOM, Cynar, Fernet Branca, Homemade bitter
Inspired by the Long Island Iced Tea, this cocktail swaps spirits for six herbal liqueurs, creating a rich, layered profile of bitterness and lingering sweetness. A bold and distinctive reinterpretation of Hong Kong’s iconic herbal tea.

Bitter Level: Light / Medium / Strong
Alcohol: Bold & Spirit-forward

Herbal: Complex, Heavy

Note: Bittersweet, Floral, Intense, Bitter finish
HKD $130
Cha Chaan Teng Cocktails preserve Hong Kong’s culinary heritage while embracing innovation. By reimagining familiar flavours like lemon tea, milk tea, cocoa, and Ribena with modern mixology, they honour tradition and bring classic tastes into today’s cocktail culture.
Cocoa - "Guk Gu"
Magnolia Lab Magnolia, Bourbon Whiskey, Frangelico, Cocoa Powder, Whipped Cream
‘Guk Gu,’ a Cantonese play on cocoa, recalls the sweet drinks of old Hong Kong ice houses and cha chaan tengs. This cocktail blends bourbon, Magnolia, Frangelico, and cocoa, topped with cream—part dessert, part cocktail—bridging childhood comfort with grown-up depth.
Alcohol: Moderate

Herbal: Balanced & Layered

Note: Sweet, Bourbon-forward, Creamy
HKD $130
Iced Black Coffee - “Dung Jai Fei”
Magnolia Lab Magnolia, Tangerine-Peel-infused Vodka, Espresso, Kahlua, Yuzu Honey
“Dung Jai Fei” is the Hong Kong bing-sutt term for iced black coffee with no milk or sugar—"jai fei" means plain/black coffee, and "dung" means iced.

This cocktail opens with bright yuzu-like citrus and gentle sweetness, then unfolds into the brisk bitterness,” finishing with the mellow, lingering sweetness of aged tangerine peel and herbs. A Hong Kong-inflected riff on the Espresso Martini.
Alcohol: Moderate

Herbal: Bold & Layered

Note: A low-sweetness Espresso Martini style. coffee aroma, Yuzu, Chen-pi
HKD $130
Iced Lemon Ribena - “Dung Ling Bun"
Magnolia Lab Roselle, Home-made Apple Cordial, Ribena Syrup, Lemon, Tonic Water
Born from cha chaan teng culture, ‘Iced Lemon Ribena’ is a nostalgic summer favourites — sweet, tart, and refreshing. Reimagined with Roselle, house-made apple cordial, Ribena, lemon, and tonic, this cocktail preserves the classic flavour while adding a modern mixology twist.
Alcohol: Light & Easy-drinking

Herbal: Subtle

Note: Sweet-Sour, Approachable, Nostalgic
HKD $130
Iced Watercress Honey - "Dung Choi Mut"
Magnolia Lab Roselle, Vodka, Suze, Lemon, Cucumber, Watercress Honey
“Dung Choi Mut” comes from Hong Kong cha chaan teng culture. It’s an everyday comfort and a shared street-side memory, from after-school sips to late-night refreshment.

It opens with cucumber–lemon brightness, followed by layered herbs and gentian bitterness, finishing clean with a long, gentle sweetness—turning the cha chaan teng “Dung Choi Mut” into a contemporary Hong Kong cocktail.
Alcohol: Light & Easy-drinking

Herbal: Subtle

Note: Fresh & Crisp, Cucumber, Approachable
HKD $130
Classic Herbal Cocktails draw on century-old recipes of Western mixology, now reimagined with Magnolia Lab’s oriental botanicals. Balancing bitterness, sweetness, acidity, and herbal depth, they bridge Hong Kong’s culinary culture with global cocktail traditions.
Magnolia Lab Roselle, Campari, Rosso Vermouth, Soda Water
Created in Milan in the 1860s with Campari, vermouth, and soda, the Americano quickly won over American visitors—earning its name. A refreshing, bittersweet classic, it was even James Bond’s aperitif of choice in Ian Fleming’s novels.
HKD $120
Negroni
Magnolia Lab Roselle, Gin, Campari, Orange Bitters
In 1919 Florence, Count Negroni asked for gin instead of soda in his Americano, creating a stronger, more herbal cocktail. With its ruby-red hue and bittersweet balance, the Negroni became an Italian icon.
HKD $120
Boulevardier
Magnolia Lab Magnolia, Bourbon Whiskey, Campari, Sweet Vermouth, Orange Bitters
Created in 1920s Paris by American writer and socialite Erskine Gwynne, founder of The Boulevardier magazine, this cocktail is essentially a twist on the Negroni. By replacing gin with bourbon or rye whiskey, it offers a richer, warmer profile.
HKD $120
Whisky Sour
Magnolia Lab Magnolia, Bourbon Whiskey, Lemon, Syrup
Dating to 19th-century America, the Whisky Sour began as sailors’ mix of whisky, lemon, and sugar. It evolved into a classic, loved for its sweet-sour balance and, at times, a silky egg-white finish.
HKD $120
Sidecar
Magnolia Lab Magnolia, Brandy, Cointreau, Lemon
Born in Paris or London after WWI, the Sidecar—named after a motorcycle passenger—mixes cognac, orange liqueur, and lemon. A Roaring Twenties favorite, it epitomized the elegance of the cocktail golden age.
HKD $120
Margarita
Magnolia Lab Roselle, Tequila, Cointreau, Lime
Born in Mexico in the 1930s–40s, the Margarita blends tequila, triple sec, and lime with a salted rim. Meaning ‘daisy’ in Spanish, it balances sweet and sour refreshment and has become one of the world’s most iconic cocktails.
HKD $120
The name "Highball" originates from late 19th-century railway or bar terminology, representing a simple yet elegant long drink. This classic cocktail was originally made by mixing whisky with club soda, but has since evolved into countless variations.

At Clan & Company, we have specially mixed the Highball with signature oriental botanical liqueurs "Magnolia" and "Roselle", pairing them with various sodas to craft a unique line of Hong Kong Highball.
Magnolia Highball
Tonic Water (recommended) / Soda Water / Coke
Magnolia with tonic, soda, or cola—simple yet layered, with herbal notes and a gentle sweetness. Refreshing, easy to drink, and perfect for any occasion.
HKD $110
Roselle Highball
Ginger Beer (recommended) / Tonic Water /Soda Water
Made with Roselle, best enjoyed with ginger beer, but also excellent with tonic or soda. A delicate balance of floral, fruity, and herbal notes, lifted by refreshing bubbles for an elegant ginger finish.
HKD $110
A great cocktail should capture its surroundings. By sourcing fresh daily from our neighbors at the Fruit Market, we blend the energy of Yau Ma Tei with modern mixology to create a unique, local sensory experience.
Please ask our team about today’s seasonal fruit selection.

HKD $160
(Mocktail version: HKD $110)
Classic Caramel Lava Egg Tart
The egg tart is a symbol of Hong Kong’s classic snacks — a true representation of the city’s taste and collective memory.

Tai On Coffee & Tea’s lava egg tart features a double-height buttery cookie crust. The custard filling is made from just three pure ingredients — eggs, milk, and sugar — complemented by a house-made caramel lava base that delivers a delightful surprise with every bite.

Only a limited number available daily.
HKD $40