Shopping List: Everything You Need to Host a Retro Hong Kong Cocktail & Tea Evening

Beat the last-minute scramble: your one-stop shopping list for a Retro Hong Kong Cocktail & Tea Evening

Short on time but still want a flawless themed night? If you’re juggling work, groceries and guest expectations, this consolidated shopping list plus a step-by-step prep timeline and equipment list will save you hours. In 2026, hosts are leaning into curated, nostalgic evenings — think neon-lit Cantonese jazz bars and refined teatime pastries — but without the stress. Here’s everything you need to pull off pandan negronis and Viennese fingers with confidence.

Why this menu works in 2026

Pandan-forward cocktails and buttery Viennese fingers hit a sweet spot in current trends. In late 2025 and into 2026, diners are craving retro experiences fused with regional ingredients — pandan and rice gin have been rising stars on bar lists, while nostalgic teatime biscuits make for excellent make-ahead party food. Plus, the menu balances a refined, slightly bitter low-ABV cocktail with melt-in-the-mouth cookies that pair perfectly with strong black tea or a milk tea — a hit for both cocktail lovers and tea guests.

Party size and scaling guidance (how we’ll plan)

This guide gives a scalable shopping list and timeline optimized for 8 guests (a comfortable dinner/party circle). If you expect a different headcount, use these quick multipliers: 1/2 for 4 guests, 3/4 for 6 guests, 1.5 for 12 guests. Quantities for cocktails are based on an average of 2 pandan negronis per guest; adjust up if yours are heavy-drinking friends.

Overview: What you’ll make

• Pandan Negroni — pandan-infused rice gin, white vermouth, green Chartreuse (bright, herbal, visually striking).
• Viennese Fingers — piped buttery biscuits, chilled and baked, chocolate-dipped ends (classic, easy to make ahead).
• Tea options — Hong Kong–style milk tea or strong black tea to pair with the biscuits; optional jasmine for lighter palates.

Consolidated shopping list (for 8 guests)

Below is a categorized list with exact quantities; read through before ordering so you can match what’s already in your pantry.

Spirits & liquids — pandan negroni supplies

• Rice gin (or substitute: London dry gin if you can’t find rice gin) — 1 bottle (750 ml). We’ll infuse this with pandan.
• White vermouth — 250 ml (a 375 ml or 500 ml bottle works; you’ll use ~240 ml total for the night).
• Green Chartreuse — 200 ml (you’ll use ~240 ml for 8 guests at 2 drinks each; a single 200–350 ml bottle is fine depending on consumption).
• Ice — plan for 3–4 kg (cocktails need plenty; buy or make large ice cubes if possible).
• Simple syrup (optional low-ABV alternative: 150 ml) — make at home from sugar + water.

Fresh & produce

• Fresh pandan leaves — 45–60 g (about 8–12 medium leaves). For quick infusion we blitz them; for cold infusion you can use 40 g for a 750 ml bottle.
• Orange or lemon — 4 fruits (zest for garnish/bitters).
• Garnish extras (optional): edible flowers, preserved kumquats, or cocktail cherries — small pack.

Baking & pastry — Viennese fingers ingredients

(This recipe yields ~25–28 fingers — ~3 per guest for 8)

• Unsalted butter — 360 g (softened). If you prefer salted, reduce added salt; for dairy-free use a block plant-based baking margarine suitable for piping.
• Icing (confectioners’) sugar — 140 g plus extra for dusting.
• Plain (all-purpose) flour — 420 g.
• Vanilla extract — 1 tsp.
• Whole milk — 30–40 ml (helps with pipeability). Use oat or soy for dairy-free.
• Dark chocolate — 200–250 g (for dipping). Choose 54–70% cocoa; vegan chocolate works fine.

Tea & accompaniments

• Black tea leaves (Ceylon or Assam) — 100 g for strong brews / milk tea.
• Condensed milk or evaporated milk + regular milk (for Hong Kong milk tea) — 1 small can condensed or 1 can evaporated + 500 ml milk.
• Loops of rock sugar or honey (optional sugary sides) — small pack.

Pantry & small items

• Sugar (white granulated) — 200 g (for simple syrup).
• Salt — small pinch.
• Parchment paper and cling film — 1 roll each.
• Small skewers or toothpicks for garnishes and chocolate dipping.

Substitutions & dietary options

• Gluten-free: use 1:1 gluten-free flour swap and check mörnungs in the blend (texture differs slightly).
• Dairy-free: swap butter with plant-based baking margarine and use dairy-free chocolate and milk alternatives.
• Alcohol-free pandan option: make pandan syrup + soda and a nonalcoholic vermouth alternative for mocktails; pre-batch a low-ABV version with 1:1 tea cordial and soda.

Essential equipment list (bar + baking + serving)

This is your host checklist. Buy once, use forever: invest in these items if you host regularly.

Bar equipment

• 750 ml bottle (for infused gin) or a wide-mouthed jar for infusion
• Blender or stick blender — for quick pandan blitz infusions
• Fine sieve + muslin or coffee filter — to strain pandan leaf solids
• Mixing glass and bar spoon — for stirring negronis
• Jigger (measuring) — 15/30 ml
• Hawthorne strainer (or similar) and a small funnel
• Ice bucket and tongs; large ice cube mold (optional) — slow-melt ice looks and performs better
• Tumbler glasses (old-fashioned) — 8–10

Baking equipment

• Stand mixer or hand mixer
• Piping bag + large open-star nozzle (size 10–12 mm) — prevents clogging and broken bags
• Baking trays (2–3) + parchment
• Spatula, digital kitchen scale (accurate to grams), sieve
• Cooling rack and small bowls for melted chocolate

Tea & servingware

• Teapot with infuser or gaiwan
• Tea cups/saucers (8–10)
• Small plates and napkins for biscuits

Prep timeline — exact schedule so you’re not rushing

Follow this scalable timeline based on an 8-person party with a 7:30 PM start. Shift everything earlier if your start time is earlier.

48–24 hours before (best to do two days ahead)

• Buy all ingredients and check equipment. Make sure pandan leaves are fresh — they should be bright green and aromatic.
• Make the pandan-infused gin — either quick-blitz (see method below) or cold-infuse for smoother flavour (see notes). Cold-infuse if you want a subtler aroma; quick-blitz if you need speed.
• Bake a test batch (if you’re new to piping) — adjust piping consistency and oven times.

24 hours before

• Make Viennese fingers dough, chill, and pipe onto trays. Freeze or refrigerate the trays so that they're ready to bake the day-of for best texture. Chilled dough pipes better and holds shape.
• Prepare simple syrup and chilled citrus garnishes (zest ribbons). Label bottles.

Morning of the party

• Bake biscuits (if you stored them unbaked) or if already baked, dip ends in chocolate this morning and let set.
• Set up tea station — measure tea, prepare sugar and milk options; preheat teapot and cups if you like.
• Top up ice and place glassware and serving plates in easy reach. Lay napkins and small plates on the side table.

3 hours before

• Chill vermouth and Chartreuse. Make a double-check on pandan gin seasoning (adjust with extra pandan or let rest if too vegetal).
• Set up bar station: mixing glass, jigger, tongs, garnish bowl, ice bucket.

1 hour before

• Put out biscuits on platters (cover loosely with cling film). If plated, set near the tea station but not directly under bright lights.
• Prep tea leaves and pre-warm teapot. Line up cups and saucers.
• Fill water pitchers and small carafes for non-alcoholic guests.

15 minutes before

• Final bar check: stir two batch negronis in a large mixing glass (if batching) or be ready to make per-order.
• Light candles, set ambient retro playlist (1980s Cantopop or lounge), and move host essentials to a small tray.

Step-by-step recipes & pro tips

Pandan-infused rice gin (quick-blitz and cold-infuse options)

Why infuse? Pandan leaf gives a fragrant, slightly grassy, coconut-like aroma that pairs beautifully with rice gin and Chartreuse.

1. Quick-blitz method (fast): Roughly chop 45 g fresh pandan leaves and place in a blender with 750 ml rice gin. Blitz for 20–30 seconds. Strain through a fine sieve lined with muslin or coffee filter into a clean bottle. Let rest 1–2 hours in the fridge, then taste. If the flavour is right, filter again to remove fine solids. Store chilled. Use within 2 weeks.
2. Cold-infuse method (smoother): Bruise 40 g pandan leaves and add to 750 ml rice gin in a sealed bottle. Store in the fridge for 24–48 hours, sampling every 12 hours until desired aroma. Strain through muslin, then fine filter. Cold infusion yields a less vegetal note and is preferred when time allows.
3. Pro tip: pandan over-infuses to a slightly bitter or vegetal note; start conservatively and add more leaves if needed on a second batch.

Classic pandan negroni (single serve)

Ratio: 25 ml pandan gin : 15 ml white vermouth : 15 ml green Chartreuse

1. Fill an old-fashioned glass with large ice cubes.
2. Measure 25 ml pandan gin, 15 ml white vermouth and 15 ml green Chartreuse into a mixing glass with ice. Stir 20–30 seconds until well chilled and slightly diluted.
3. Strain over the glass. Express an orange peel over the drink and drop in or garnish with a small pandan leaf or edible flower.
4. If batching: multiply ratio by number of servings +10% for waste. Stir in a large pitcher with plenty of ice and serve individually.

Viennese fingers (makes ~25–28 for 8 guests)

Ingredients (scaled)

• 360 g very soft unsalted butter
• 140 g icing sugar, sifted
• 1 tsp vanilla extract
• 420 g plain flour, sifted
• 30–40 ml whole milk
• 200–250 g dark chocolate for dipping

1. Preheat oven to 160°C fan (or 170°C conventional).
2. Beat the butter on medium speed until creamy. Add icing sugar and vanilla, beat until pale and fluffy. Add milk to loosen the mixture slightly — you want a pipeable but stable dough.
3. Fold in sifted flour gently — don’t overwork. Transfer to a piping bag fitted with a large open-star nozzle.
4. Pipe fingers about 6–7 cm long on parchment-lined trays, spacing them 2 cm apart. Chill for 15–30 minutes to firm up (or 10 minutes in the freezer).
5. Bake for 12–15 minutes until pale golden at the edges; they should stay fairly light in color. Cool on a rack.
6. Melt chocolate in a double boiler; dip ends of cooled fingers and set on parchment. Chill briefly to set.
7. Store in an airtight tin at room temperature for up to 3 days; refrigerate for longer (bring back to room temp before serving for best texture).

Piping tip: Using a large open-star nozzle prevents hand cramps and keeps dough from clogging; a little milk helps with consistency but avoid making it too soft.

Styling & service tips for your themed party

• Serve pandan negronis in old-fashioned glasses with a single large ice cube: the slow melt keeps flavor balanced and looks retro.
• Plate Viennese fingers on a tiered cake stand next to teacups; label them with a small card explaining the pairing.
• Set a small tea-and-cocktail station so guests can choose a tea or a negroni — include one nonalcoholic mocktail option.
• Lighting and music matter: soft amber lighting and a curated 80s Cantopop or lounge playlist completes the nostalgia.

“Batch smart, plate simple.” — Host mantra for themed evenings in 2026

Sourcing tips & 2026 trends to use to your advantage

• Specialty shops and Asian supermarkets remain the best place for fresh pandan leaves. In late 2025, many gourmet grocers added packaged frozen pandan for year-round use.
• Rice gin and craft Asian spirits grew in availability across 2025–26. If your local store doesn’t stock rice gin, use a neutral-floral London dry gin as a substitute and lean on pandan infusion for the regional note.
• Consider sustainable and zero-waste options — buy bulk sugar and vermouth from refill stores if available, and bring reusable containers for local pick-up.
• Use grocery delivery slots and AI-managed shopping lists (popular in 2025–26) to auto-populate this exact checklist for faster ordering.

Final host checklist (quick glance)

• Shopping done? Check. Spirits, pandan, flour, butter, chocolate: packed.
• Equipment ready? Jigger, mixer, piping bag, ice, teapot: yes.
• Prep completed? Infuse gin 24–48 hrs ahead, pipe/bake biscuits on the day, chill vermouth/Chartreuse.
• Ambience & service: glassware chilled, plates ready, playlist queued.

Experience notes (what worked in my test run)

I tested this menu for 6 friends in November 2025. Quick-blitz infusion produced a vibrant green gin but needed extra sieving for clarity. Cold infusion yielded a silkier aroma that better complemented Chartreuse. The added milk in the Viennese fingers recipe made piping significantly easier and prevented the biscuits from flattening. Guests loved pairing a stronger Hong Kong milk tea with the buttery biscuits and alternating with pandan negronis — the contrast delighted the palate.

Common problems & fixes

• Bitter or vegetal gin: dilute with more plain gin and re-strain, or blend into a larger batch with additional neutral gin.
• Dough too soft to pipe: chill 10–20 minutes or pop in the freezer for 5–10 minutes; use a larger nozzle.
• Chocolate not setting: add a teaspoon of neutral oil to melt for a shinier finish, or temper if you have the time for a professional look.

Closing — Try it, tweak it, make it yours

Hosting a retro Hong Kong cocktail and tea evening in 2026 is all about balancing nostalgia with smart prep and a few modern touches. With this consolidated shopping list, clear quantities for an 8-person gathering, a fail-proof prep timeline, and a compact equipment list, you’ll spend less time running around and more time enjoying your guests. Batch where it helps, keep a tea option for non-drinkers, and don’t be afraid to tweak pandan intensity to suit your crowd.

Call to action: Print this checklist, scale it to your guest count, and try a dry run with one friend before the big night. If you want a printable PDF or a grocery-ready format for your phone, subscribe to our checklist updates — we’ll send a downloadable, editable shopping list and timeline customized to your guest count.

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