A meeting of philosophies

For Li, collaboration begins with alignment rather than contrast. "This time we used Amaro, which has floral notes, as one of the main ingredients. It fits very well with our identity as an Italian bar."

The four drinks she presented follow a clear logic: classical foundations, restrained execution, and subtle contextual references. One, Amber Night, draws directly from its surroundings. As Turturro explains: "It is inspired by the pine trees we have outside. We use a liquor made with pine needles and rum to remind guests of the warmth of our hospitality."

The emphasis is not on novelty, but coherence.

This focus on understanding how elements come together was not something she developed overnight. In fact, Li's path into bartending began with uncertainty rather than intention. "My first shift behind the bar was as a part-time server in a tiny spot," she recalls. "A guest ordered an amaretto and I hadn't expected the almond hit to be so strong and, unsurprisingly, he complained."

The moment could have passed as a routine mistake, but it became a turning point. "The bartender pulled out all the bottles and showed me how it was done," she says. "He explained the flavors, how everything comes together. I was hooked."

At the time, Li was still a student, working without any clear sense that it might become a career. The experience triggered a deeper curiosity -one that stayed. After graduating, she stepped behind the bar full time, beginning what would become a long-term commitment to the craft.

"I hadn't expected it to become something so serious," she reflects."But once I started learning, I realized how much there is behind every drink."

With a background in design, she brings a strong sense of structure and detail to her work. "My design background taught me creativity and an eye for beauty. The number one rule is to be mindful of details."

Her early career was shaped in leading hotel bars in Hong Kong, but after years within that system, she sought a different environment.

"I'd only worked in hotels, and I wanted the experience of a stand-alone bar, to work more closely with a team, which felt almost like family."

That transition came in 2023, when she joined Bar Leone's opening team in Hong Kong under Lorenzo Antinori, a signature mixologist from Rome.

Bar Leone's concept is built on cocktail popolari — a return to accessible, classical drinking. The bar avoids complex machinery and modernist techniques, focusing instead on fundamentals.

For Li, this framework sharpens rather than limits creativity.

"I prefer classic styles, focusing on reducing elements to their essence. With limited elements and steps, creation becomes a different kind of challenge."

Her process begins with structure. "I usually start with a classic I want to nod to, then build around it with flavors, ingredients, or a concept I want to explore."

Balance remains central. "The right garnish not only makes the drink look good but also lifts the whole experience," she says.