Step inside Wing Lei Bar at Macau’s Wynn Palace and become enveloped in an emerald green and champagne gold jewelry box. Here the drinks are sweetened by natural fruit sugars like monk fruit, liqueurs, and a collection of homemade infusions, tinctures, and sugar proteins, a new alternative to sugar. The citrus syrups are turbo-charged with (the often misunderstood) MSG. Oddball ingredients like cereals and croissants from interhotel restaurants are re-purposed in an innovative concept that leans heavily into sustainability.

That classic gimlet is turned into a Breakfast Gimlet with a B-corp certified Boatyard gin infused with unused cereal as its base, MSG charged citrus, agave syrup, and a lift of pink peppercorns. The result is a drink with depth, texture and a seamless balance of sweet and sour.

The Toronto Sour is a nod to head mixologist Mark Lloyd’s soon-to-be Canadian wife with Canadian rye whisky and salted maple syrup and the Melon Ball, a playful tip to Scotland’s most famous soda, Irn Bru, which becomes an orgeat here, with Midori, Falernum and white rum.—Nimmi Malhotra

wynnresortsmacau.com
+853 8889 3663
Wynn Palace, Av. da Nave Desportiva, Macao

Wing Lei Bar: a Hidden Jewel

Macau Nightlife

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