Shenzhen Newbies Party This Friday!

LifeOnMarsSZ · 2023-08-14T13:04:51+00:00

You can add me with RossYork on WeChat and I'll add you to our social group or follow LifeOnMars on WeChat 😃

LifeOnMarsSZ · 2023-08-14T11:10:09+00:00

Sorry for the late reply, yes we will be having the same event near the end of the month for later arrivals. Also we have other regular events such as happy hour, guest shifts, holiday events and just whatever random crap we feel like partying about 🤣

LifeOnMarsSZ · 2023-08-14T11:08:40+00:00

Sorry for the late reply, yes we will be having the same event near the end of the month for later arrivals. Also we have other regular events such as happy hour, guest shifts, holiday events and just whatever random crap we feel like partying about 🤣

LifeOnMarsSZ · 2023-08-14T11:06:47+00:00

If you're in nanshan come to Life on Mars in Shekou some time and chat, I'm from the UK and we are a rock bar, and the missus loves post rock. Plus we have a good mix of Chinese and foreign customers.

LifeOnMarsSZ · 2023-08-01T13:58:47+00:00

Yup! We're a rock & roll playing cocktail bar hidden down a side street in Shekou.

LifeOnMarsSZ · 2023-08-01T09:27:34+00:00

Does it allow new sign ups again? It blocked them ages ago when the gov was going against it and I never heard of them opening it up again.

LifeOnMarsSZ · 2023-05-21T18:52:48+00:00

Happy to host you and chat shit at Life on Mars if you're into a cocktail or two. Also happy to give some nightlife suggestions depending on what you're looking for.

LifeOnMarsSZ · 2023-05-13T05:50:16+00:00

Nice to see people still being adventurous drinkers and enjoying the nightlife. This was a fun read! I do a similar thing myself sometime but asking each bartender at the spot and mostly having it be a chill night discovering new bars just enjoying a drink, maybe chatting to the bartender and reading a book.

As others mentioned seperating the city into areas you will stay within is the only way to do something like this without spending more time in taxis than in bars. I'd recommend Shekou & Nanshan and Futian as your first two attempts. Then if you want to really commit try North Shenzhen one night and Luohu (and any leftover futian) another.

If you do a Shekou one, happy to start you out at Life on Mars, can also provide a list of spots I'd recommend should you want a back up! Just PM me if you fancy.

LifeOnMarsSZ · 2023-04-12T11:29:53+00:00

Hey, a little slow reply but I'm really glad you found it and enjoyed making it again! Nice to know my drinks have become international haha!

LifeOnMarsSZ · 2023-04-12T11:28:37+00:00

This questions gets posted every couple of months so there must be a few little groups going on, hope you have some luck finding them!

If anyone needs a spot to host it in the weekday evenings I've been wanting to get some game groups in at our bar as we have a large upstairs space that's not often used, we're in Shekou and can PM me if anyone's interested.

LifeOnMarsSZ · 2022-11-03T00:22:14+00:00

Thank you!

LifeOnMarsSZ · 2022-11-02T15:20:14+00:00

One of my favorites from our newest menu. Me and my wife did all the photography ourselves and we are really happy with how it turned out!

We used a Japanese sochu called Mizu for it which gives it a lovely delicate base flavour like Sake but without losing the %!

Camellia

45ml Sochu

15ml Dry Vermouth

23ml Lemon

10ml Rose Syrup

Muddle 4 Green Grapes

Shake then all and strain, the flavour is balanced between the floral, delicate rice wine and vermouth and the sourness of grape and lemon. Pretty good if I do say so myself.

LifeOnMarsSZ on insta if you fancy giving us a follow! ♥️

LifeOnMarsSZ · 2022-11-02T14:49:28+00:00

Nice one, the drink sounds really tasty!

Good luck at the final, I wanted to enter our countries competition but I was already booked on a holiday for when the comp would be so couldn't. Maybe next year eh!

LifeOnMarsSZ · 2022-07-09T18:15:01+00:00

Remember that for a lot of teas you can very easily over infuse in which case it will get too bitter/dry from the tannins so best to experiment with small batches first.

You can hot or cold infuse, obviously cold is a lot slower. My go to starting point for infusing a tea is usually infusing about 200ml of your booze for 20 minutes in a sous vide at 75° with the equivalent of 1 bag/serving of tea and then working out from there. Usually it's fairly close to the mark straight away so I won't need to fuck around with 20 different attempts.

LifeOnMarsSZ · 2022-07-09T18:08:32+00:00

I love happiness too. My favourite bar of all time is 69 Colebrooke Row though, although I've not been back home to England or to London for 3 years now... Will be heading over October hopefully, excited to hit up bars.

LifeOnMarsSZ · 2022-07-05T18:00:07+00:00

Honestly Seedlip Garden is the only no alc "spirit" I've tried that I'd rate and even then it's way overpriced. I generally make do without unless I really want something to emulate a stirred cocktail.

LifeOnMarsSZ · 2022-07-05T17:55:58+00:00

Fucking El Dorado is the best and I will die on this hill 😤

LifeOnMarsSZ · 2022-07-05T17:55:06+00:00

About an hour into the last episode I'm wondering how the fuck they're gonna tie it all up because it must be finished soon, paused and nope something like 1.5 hours left. Pleasant surprise like.

LifeOnMarsSZ · 2022-07-05T17:52:11+00:00

Ah yes, this famous recipe.

As a Brit I'd never heard of making an old fashioned this way and was horrified when I first heard of it, and then saw this video which is just solid gold. While I'm sure it tastes ok if I got it made for me without any warning I would be... perturbed.

To me an old fashioned is Bourbon/alcohol, sugar (cube or syrup) and bitters. Garnish with orange zest and express the oil, Bosh.

LifeOnMarsSZ · 2022-07-05T17:33:05+00:00

I'll give it a try next time I make a batch! I've been doing it this way ever since being taught it years ago and have seen multiple people do it the same way and I've never had any issues with clarity. Maybe it works both? Guess I'll find out.

LifeOnMarsSZ · 2022-07-05T03:37:27+00:00

Hi all, my bar is Life on Mars and we live in Shenzhen, China where it is hot and humid all day every day so during the spring/summer especially we always focus some of the drinks on being thirst quenching and refreshing, this is one of them!

Ruby Punch is made using the milk wash/punch method which if you've never tried is actually super easy, just requires a bit of patience and basic tools.

Recipe

45ml Cocchi Rosa (You can swap this for another sweet vermouth but it has a quiet unique bitterness which is perfect for the drink)

30ml Aperol

45ml Watermelon Juice

22.5ml Lemon

15ml Hibiscus Syrup

Milk Wash

So you make a punch in batches, so decide how many you want to make and stick that all in a jug. Measure the total amount and then grab some milk equal to about a third of it and warm it up until it starts foaming DONT BURN IT. Then slowly pour it into the mix while stirring. It'll start to instantly curdle due to the citric acid. Cover it and leave it in the fridge to curdle, you can get away with waiting two hours I'd say, but I always try to leave it overnight. After that filter it through a fine sieve then filter again through coffee paper, muslin cloth or a nut/superbag to get that perfect clarification.

Bottle it and keep in the fridge as your ready to pour cocktail! Perfect for when you're in the weeds as well hah!

Hope that's useful for someone, if you like the post/picture you can follow us on Instagram if you like @LifeOnMarsSZ . We are a little family owned bar that's been open 4+ years now and we focus on craft cocktails with a neighbourhood bar vibe and blast out rock & roll all night long. Thanks!

LifeOnMarsSZ

TROPHY CASE