What inspired the concept behind Montana?

Montana was born out of a shared obsession with cocktail culture, storytelling, and a particular time and place: 1970s Miami, where the soul of Cuba met the swagger of disco. We wanted to build a bar that feels like a cinematic time capsule, all anchored by great hospitality. Montana channels the legacy of the legendary Club de los Cantineros while embracing the bold, sun-soaked spirit of Miami’s golden era.

How did the idea of blending Cuban cocktail culture with 1970s Miami aesthetics come about?

The idea began over a shared vision: bars should be fun, candid, and alive. Montana is the result of that belief; a space shaped by the drinks, places, and moments that have inspired us most. We were particularly drawn to the golden age of Cuban mixology and its influence on 1970s Miami - a time when waves of Cuban immigration brought their craft, culture, and rhythm to the city. That convergence gave Miami a new pulse: where salsa met disco, neon lit up the night, and cocktails like the Daiquiri and El Presidente became emblems of both celebration and craftsmanship.

What does the name “Montana” signify in the context of the bar?

Montana takes its name from a little-known classic cocktail found buried in the manual of Cuba’s legendary bartenders’ guild, the Club de Cantineros. The bar reflects the spirit of that drink - layered, unexpected, and full of character. With a Latin soul, golden light, and music that moves, Montana balances a sense of familiarity with something entirely new.

How do you see Montana contributing to Hong Kong’s cocktail scene?

Montana brings more than just cocktails to Hong Kong - it’s about creating a vibe. The energy of the 1970s comes alive through music, design, and even the food, like our BBQ Pineapple Helado, a rum-marinated pineapple slow-roasted on a rotisserie, paired with vanilla ice cream. It’s all about bringing people together over great drinks, music, and a welcoming atmosphere, a reminder that timeless hospitality never gets old.

Are there any community or cultural elements you’re incorporating into the bar’s identity?

With Montana, we drew deeply from the rich heritage of Cuban cocktail culture, aiming to revive and spotlight those lesser-known drinks and stories. At the same time, we’ve infused the bar with the spirit of iconic bars like Miami’s Mac’s Club Deuce, all wrapped in a nostalgic 1970s aesthetic featuring authentic memorabilia from that era. We're not setting out to be just a Cuban or Daiquiri bar, the true signature is the atmosphere, we wanted to create something that combines quality drinks, warm hospitality, and an effortless rhythm that makes the space feels truly magnetic and welcoming for everyone. In addition, we’re also proud that one of our signature cocktails donates 10% of its profits to More Good Foundation, a nonprofit founded by one of our business partners that supports the homeless.

Are there any signature drinks that you’re particularly excited about?

Yes there’s definitely a few, in particular I’m most excited about the:

• El Presidente, combining rum, quince vermouth, orange curaçao, saffron, bitters, “aged” in a dulce de Leche-coated bottle.
• Santa Marta Daiquiri follows the original recipe found in the 1930’s edition of the Club de los Cantineros, combining rum, lime, maraschino and a float of kirsch eau de vie. It’s ritualistically served with bespoke shakers and celebrated nightly with “La Hora del Daiquiri”.
• Rum & Coke Sour reimagines the iconic Cuba Libre as a rich, zingy sour, combining Italian amaro, ginger falernum, cola syrup, and lime.
• Piña Colada pays tribute to the classic, with the addition of barbecued pineapple juice and toasted coconut, blended into a playful slushy.

How do you balance innovation with honoring traditional Cuban recipes?

Montana will highlight the precision of classics like the Daiquiri, El Presidente and Piña Colada cocktails born from the traditions of the Club de los Cantineros. Then, we add a bit of our own flair, whether it’s a new ingredient or a unique presentation but we’re always staying true to the drink’s soul.

What strengths do you and Simone bring to the table, and how do you complement each other creatively?

We both have a strong appreciation for storytelling through drinks. We push each other creatively, balancing precision with a bit of playful energy. It’s a synergy that makes Montana unique.

Do you see this as a one-off concept or something that could expand globally?

For now, Montana is envisioned as a one-off concept, a time capsule that captures a specific moment in history, culture, and emotion. It’s a deeply personal project, designed with intention for this particular space and city. That said, we’re always open to the possibilities the future may bring. If the right opportunity arises - one that allows us to preserve the spirit, integrity, and experience of Montana - we’d be open to exploring how it might evolve or be reimagined in a different part of the world.

What’s one detail about Montana that you think guests might overlook but that means a lot to you?

It’s the subtle layering, like how the music and lighting evolve throughout the night. It’s designed to feel effortless, but there’s a lot of intention behind how the space transitions from early evening to late night. We designed it to feel like Montana’s always been here since the 1970s, like a bar frozen in time, waiting for the next great night to begin.

If you could describe the experience of Montana in three words, what would they be?

Approachable, fun, and great cocktails. Montana is all about breaking down barriers: it’s a space where anyone can walk in and feel instantly welcomed, whether you’re a seasoned cocktail enthusiast, or just here for a good time. The energy is vibrant and unpretentious, with an atmosphere that encourages connection and spontaneity. And of course, it’s all underpinned by serious cocktails, crafted with intention, historical reverence, and a touch of playful innovation.