Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
COA was opened in 2017 by Jay Khan as part of his mission to bring agave spirits to the forefront of Asia's cocktail scene.
Named after the machete like tool for harvesting agave, COA (co-ah) is inspired by the drinking dens Jay frequented on his trips to Mexico. COA focuses on great hospitality, set in a cozy and friendly environment welcoming all walks of life, and provides a diverse beverage offers, featuring 100% agave tequila, traditional mezcal and cocktails inspired by the flavours of Mexico.
A 41 page spirit menu dedicated to agave spirits that provides you a glimpse (or deep dive) into these rich, diverse but often misunderstood products.
#1 Asia's 50 Best Bars 2022 by 50 best bars
#1 Asia's 50 Best Bars 2021 by 50 best bars
#7 The World's 50 Best Bars 2021 by 50 best bars
#8 The World's 50 Best Bars (Highest Climber) 2020 by 50 best bars
With a strong focus on the interactions shared between the staff and guests, COA boasts a cosy, open and intimate space with reclaimed industrial accents. The humble Mexican inspired setting favours wood, brick and concrete elements, and is dimly lit by candles that cast a soft glow over beautifully hand-drawn wall murals of goddesses and mythical creatures and a real coa hand carried from Oaxaca, embedded into the wall of the bar serving as a symbol of craftsmanship.
In the world of Agave, the goddess Mayahuel reigns supreme as the most storied higher being in central Mexico where the legends were born. On the wall is a breath-taking mural of Mayahuel, the goddess of Agave, also known as the goddess of fertility in Aztec mythology. As the old legend goes, Mayahuel had 400 children that took the form of rabbits and 400 breasts to feed and nurse them. Her depiction on the wall at COA is characteristic of the bar itself – as tenders, nurturers, and ultimately, a place that cares about its patrons as much as Mayahuel did her children. Her final contribution to the earth was how her bones and body gave birth to the first Agave plants in the world; just as COA is the very first Agave-based artisanal cocktail bar to be born in Hong Kong.
COA features a beautifully curated cocktail list inspired by flavours of Mexico. The menu introduces a new cocktail every week based on seasonal ingredient which are hand picked by the team.A 41 page agave menu for anyone who wants to go into the adventurous world of agave spirits. The menu is categorised by its species of agave. Agave spirits are just like wine, different variety, soil, micro climate and human factor affects the final product. We like to think it is the most terroir driven spirit in the world. While the bar features tequila and mezcal, it also carries a wide range of other Mexican spirits such as Raicilla, Bacanora, Sotol and Charanda.
Instead of the ubiquitous flight menus, COA introduces a smaller portion for each agave spirit for guests to explore by themselves or they can embark with one of the bartenders as a guide on a journey of Mexican flavors.Featured cocktails La Paloma de Oaxaca - Tequila blanco, Mezcal joven, lime, grapefruit soda, worm salt Ancho Highball - Tequila blanco, salted plum, ancho chile, guava soda Coconut Milk Punch (clarified) - Aged rum, overproof rum, dry sherry, coffee, coconut cream, tamarind, pineapple, lemon, salt
Awarded Asia’s Bartenders Bartender 2020 by 50 Best Bars, Jay Khan is an esteemed cocktail bar veteran with over 15 years of experience in beverage industry. He is widely known as an agave spirit enthusiast.
Jay’s passion for cocktails, agave spirits and service industry has led him to open his own bar COA which has also won many accolades and most notably as achieving #1 on Asia’s 50 best bars list in 2021 and 2022.
As a passionate bar owner and bartender, Jay travels regularly to Mexico, and around the world to keep him on top of the game and fuel himself with inspirations to bring new ideas to the Hong Kong bar scene. With over a decade experience, Jay has made an impressive reputation for himself working in some of the finest cocktail bars and hotels throughout his career.