b.a.r. Executive Bar

營業中

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尋晚9點鐘係銅鑼灣，腦海忽發奇想b.a.r. Executive Bar 一間日式whisky bar~日本人主理，日式風格～對上次去已經是2016年🥹那次留下好深好深嘅印象👏🏻幸好還在❣️點返佢地嘅招牌日本水果➕自選酒底cocktail ～ 我第一杯選擇了peach 🤩好正～清爽不太甜～第二杯off menu cocktails ,同生果沒有關係，不知怎樣形容的味道🤣～朋友點了檯檯都叫既芒果沙冰🥭～用上日本宮崎県芒果，睇住佢新鮮開～先準備左一堆芒果肉，再加一堆冰芒果肉～雖然定價有點高，但真係用左好多芒果🤣☝🏻d小食勁好食🤣個青豆好食到停唔到口🤩會繼續再來🫶🏻

好有特色嘅一間日式酒吧，非常之有特色，充滿咗滿滿嘅氣氛氛圍，而且每一杯Cocktail都好有特色，我今日點咗杯士多啤梨Cocktail，滿滿嘅士多啤梨味我好鍾意，每一口都是士多啤梨嘅味道，而且還有士多啤梨嘅果肉，真係令人好甜蜜。還點了一杯咖啡味嘅Cocktail,同一杯充滿着青檸味嘅Cocktail，我都青檸味Cocktail非常之清心，而且容易入口，令人陶醉。每一杯Cocktail都充滿着驚喜還有果仁及橄欖陪襯，實在係一個最佳嘅配搭。

同朋友喺銅鑼灣食完晚飯，想搵間酒吧飲杯嘢傾下計，嚟咗呢間由日藉調酒師開嘅b.a.r. Executive Bar。呢間酒吧係百樂中心嘅27樓，入到去燈光昏暗，幾有氣氛，私隱度算幾高，雖然座位唔多，但係我哋好好彩咁啱星期五晚walk in都有兩張對住吧枱嘅位，可以望住調酒師嘅沖Cocktail表演。成間bar由一個日藉調酒師主理，佢會用英文去幫你揀到啱你口味嘅cocktail，呢間bar主打日本產whisky，吧枱後面擺滿林林總總嘅whisky，所以我哋都揀咗兩杯用whisky做base嘅酒。Japanese Whiskey Sour 呢杯幾重whisky味，同時亦都加咗濃縮嘅檸檬汁同糖漿，令到杯酒酸酸甜甜苦苦咁，多重口感。Peach Bellini Cocktail呢杯相對上whisky味冇咁濃，用日本進口嘅水蜜桃打爛成沙冰咁嘅質地，飲落去其實酒味唔係好出，好似飲緊蜜桃沙冰咁，啱哂酒量唔太好但又鍾意喺酒吧同朋友傾偈聚會嘅人！📍銅鑼灣耀華街3號百樂中心27樓位置就腳：🍊🍊🍊🍊餐廳環境：🍊🍊🍊🍊🍊食物味道：🍊🍊🍊🍊整體CP值：🍊🍊🍊🍊

星期一和朋友一起去體驗這間bar、非常棒的experinece，會再來的！調酒師，也是店的owner，是一位很nice的日本人。他20年前來香港，executive bar開了16年，在銅鑼灣一個樓的頂上。這個bar非常有歷史和feel，裝修是10年前的裝修，很復古。因為星期一人不多，老闆和我們分享很多他過去來香港的回憶，日本不同城市的歷史和美食。這家店非常多日本whisky、還有非常特色的日本水果cocktail，都非常棒非常special！！想找個安靜地方聊天以及想test日本酒的這個地方是很棒的選擇

We have arrived the bar on Saturday evening (16th July). After doing a RAT test, we got admitted. I have ordered a Whisky Sour. The drink came after 30 mins wait and I simply asked if the it is the whisky sour. The bar tender felt so offended and said, “if you don’t like the drink, you can leave. Actually, you are not welcomed here.” and took away the drink. I was more than shocked. The female manager came for the apology, and said it must be a misunderstanding. The bar tender kept shouting that

香烤加拿大天然豬鞍$178最期待的主菜登埸，其實當時也有飽意，不過豬鞍如此吸引，惜食的我每一道也要吃光光。加拿大豬鞍厚豬結實，肉味濃郁，啖啖鮮豬香氣。豬鞍以香草醃制，不沾上蕃茄醬汁也可以哦。媽媽吃的豬鞍部份微咸，但我的部份剛好，很好吃哦。

上次在lime house和友人飯局時, 言談間說起喝威士忌的好去處, 其間有朋友提出想試位於銅鑼灣由日籍調酒師經營的B.A.R. Excecutive Bar, 於是便定下了日期; 來到約定之日, 先在附近的 menzo 吃過晚飯, 之後一行四人用走路的步行過來, 開始我們真正的品酒夜.可能因為酒吧是由日籍調酒師經營, 客人亦以日本人居多, 吧檯氣氛十分吸引, 可惜所有位置已經被訂下來, 唯有坐感覺較普通的四人檯. 除了兔之外, 我們三個都點了日本威士忌, 還刻意點不同牌子或相同牌子但年份不同的, 籍此可以試試味道上的分野. 兔則點了這裡的另一名物, 水蜜桃香檳品嚐.每檯都有香脆的伴酒小吃, 口感和味道都合格有餘. 吃著小吃期間, 第一輪飲料送到檯上, 淳厚的威士忌顏色深深地吸引著我們, 但更為觸動的, 是那顆晶瑩剔透的圓形的冰球, 這絕對是調酒師吹留先生的心機之作, 祇要行近吧檯位置, 很容易便看到吹留先生拿著冰刀快速地把冰劈成球體狀, 絕對是工多藝熟的表現; 把酒杯輕輕轉了一圈, 耳朵聽到冰在玻璃杯內"卡咯,卡咯"的聲響, 未把酒喝下已經有醉人的感覺.威士忌分別選了suntory

After a happy causal izakaya dinenr @ Yi Pai Ya, we decided that we should head for a second round - for some drinks @ b.a.r. Executive Bar. The huge array of whisky immediately caught my eyes. Of course there were all sorts of seasonal fresh fruits displayed at the table.A lot of premium fruits for cocktails, like peaches from Fukuoka, mango from Thailand, Kyoho grapes, passionfruits etc Nice selection of whisky! Some of my friends' favorites!Ichiro san was full of charm when he concentrated

B.A.R. Executive is a very popular upstairs Whisky and Cocktail bar - operated by a Japanese Bar Tender and Mixologist! He does make some pretty interesting drinks, and the Ice-Sphere in the whisky drinks are in fact hand carved by him Ichiro-san on the spot! .A platter of Pretzels and Japanese Garlicky bread based snacks are given to the customers. A little too strong to go with the drinks tonight.... 6/10.余市 Nikka Yoichi 12 Years -This isn't a Japanese Whisky I personally nor usually

I'm an avid drinker of whiskey, so this is the perfect place for me. Ichiro-san exudes all the coolness and suaveness as all professionally trained Japanese bartenders usually do, and makes cocktails the way they should - with loving care and calculation. For first timers, I would recommend sitting at the bar. It might be less comfortable than a lounge chair, but at least you get to see the show. If he isn't too busy, ask him for a demonstration on how he hand-carves each one of his ice-balls. B

This place is operated by Japanese bartender Hiidome Ichiro, an ex-bar manager at the Westin Hotel in Tokyo. I took interest in giving this place a visit when I was told by some friends that Ichiro-san made bellinis using Japanese peaches and cocktails with my favourite type of Japanese pears. Apparently he is some kind of "cocktail nerd" who pays attention even to details such as using ice of varying temperatures (mostly made of juices so that drinks are not diluted) according to suitability to