How to make Cathay Pacific’s Cathay Delight mocktail at home

Fruity, zesty and creamy: that’s the Cathay Delight, which is among Cathay Pacific’s most popular drinks served in selected lounges and on board in business and first class.

The unique mocktail was created some two decades ago when Cathay Pacific partnered with the Hong Kong Bartenders Association to run a cocktail-making competition.

Eleanor Lau, of Hong Kong’s Park Lane Hotel, developed this smooth and tangy drink, and its popularity hasn’t waned over the years.

Cathay Pacific’s official Cathay Delight recipe

• 135ml milk
• 30ml coconut milk
• 240ml kiwi juice
• ice
• mint leaves (for garnish)

The pre-mixed kiwi juice which Cathay Pacific often uses is Nekta Liquid Kiwifruit from Auckland, New Zealand – you can buy bottles of Nekta Liquid Kiwifruit at selected retailers around Australia.

We also suggest you try adding a small green apple to the mix, to elevate the flavour profile.

This is done at several Cathay Pacific lounges, and it's a hit with guests.

Pop all the ingredients into a blender until smooth, pour into glasses, then garnish with mint and serve immediately.

Variations include adding a little mint into the blender and, if you find your Cathay Delight lacks punch, using less milk.

Cathay Pacific’s official Pacific Sunrise recipe

If you’re after something stronger, try another signature Cathay Pacific signature drink: the Pacific Sunrise.

This decadent and tasty cocktail was conjured up by Hau Wai Ma, Bar Captain at the famous Hong Kong Jockey Club.

Made with a 15ml shot of Drambuie (a blend of Scotch whisky, honey and herbs), topped up with Champagne and garnished with orange and lemon zest peels, it’s a refreshing tipple you can enjoy from home while dreaming about your next trip.

Also read: Sweeping changes are coming to Cathay’s Hong Kong lounges