A First-Of-Its-Kind Whisky and Cocktail Bar Celebrating the Global Spirit of Connoisseurship

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(Macau, 13 February 2026) Whisky connoisseurs and cocktail lovers will discover a new sensory experience with the opening of Pony & Plume at Capella at Galaxy Macau. Here, the bar’s name is its creed: the ‘pony’ – a precise measure of spirit – represents intention in every pour, while the ‘plume’ is the bar’s calling card; an aromatic cloud of smoke that infuses its signature cocktails, bar bites and the singular divan experience.

Stepping inside Pony & Plume is to enter a secret world shaped by warmth and craftsmanship, where finely tuned beverages, wispy plumes of smoke, and vibrant Latin rhythms create an atmosphere suspended in time. Home to more than 650 whiskies, carefully curated with renowned whisky consultant Blair Bowman, arranged by eight distinct flavour profiles; ‘the water of life’ is transformed into a spellbinding sensory journey. More than a showcase, Pony & Plume is Macau’s first true whisky discovery experience, designed for both connoisseurs and the curious. At its centre is a spectacular illuminated whisky pyramid, rising from light and delicate expressions at its base to bold, peaty iterations at its peak. Rare unicorn whiskies sit in a custom cabinet – time-honoured, elusive, and the final pours of vintage casks that offer a rare treasure hunt for the true aficionado. The vision behind the collection is unlike anything seen in Asia; a new benchmark for the most discerning connoisseurs of the dram and more.

Pony & Plume is not only reserved for the cognoscenti, however. Welcoming, warmly lit secret corners invite non-whisky drinkers to begin their own journey of discovery through thoughtfully crafted whisky flights and a cocktail program shaped by local talent. Here, master mixologist Billy Choi, interprets theatrical, whisky-forward cocktails inspired by Macau’s storied past and dynamic present by mixology masters.

“Our cocktail menu is a love letter to Macau – its flavours, its stories, its contrasts – in two acts,” says Choi. “Act I of the menu draws from the city’s unique cultural heritage, while Act II captures its glamour and electric vibrancy. Whisky plays a starring role throughout, and every drink is crafted to be approachable and yet intentional.”

Act I – A Vintage Journey in Smoke – honours meaningful landmarks, whether local legends and traditional flavours, or aged whiskies from the farthest reaches, woven into a narrative that shapes the radical act of savouring each sip. The Island Libre, a smoky reimagining of a Cuba Libre, is built on Laphroaig 10 and Zacapa 23 rum with spiced cola and a plume of palo santo smoke. Meanwhile, the Africolada is a tropical, creamy whisky cocktail inspired by Macau’s gastronomic heritage as a trade route outpost, with notes of peanut, coconut, spices and pineapple.

Act 2 – Sip the Now – captures the glittering dynamism of contemporary Macau, with cocktails shaped by local flavours and cutting-edge techniques. Highlights include the Pony Ale, made with Scotch whisky, roasted grains, buckwheat tea, hops, tepache and banana; and the Almond Cookie Godfather – a Scotch-based, amaretto washed concoction with almond milk and sherry inspired by Macau’s famous biscuity almond sweet.

True to the bar’s inclusive philosophy, non-whisky cocktails as well as non-alcoholic creations that are just as compelling on the palate. Take the Umami Martini, an elevated, savoury-leaning Martini featuring vodka, vermouth, lychee, olive and sea salt. Or the alcohol- free Passionate Soul and Banana Milk Punch. The former is exuberance in a glass with passionfruit, guava, orange and tonka bean lifted by sparkling jasmine tea; while the latter mixes nostalgia and sophistication with its blend of non-alcoholic Seedlip Spice, buckwheat, barley, banana and raw honey.

The food programming is led by Executive Chef Steven Hsu from Capella at Galaxy Macau. At Pony & Plume, he plays with the plume motif, including the fragrant depth of different woods for smoking, across a menu of lychee wood and hay smoked yellow chicken thigh with coriander; charcuterie; raclette; and desserts including whisky baba served with parmesan cheese & black olives gelato.

“Pony & Plume was curated as an immersive sensory experience for anyone looking to explore our extensive library of 650 rare whiskies; as well as cocktail lovers, unicorn whisky hunters, and those to whom all things smoked speaks volumes,” says Executive Manager Sandra Petreikyte. “We have crafted a bar experience where time slows down and the senses awaken to a cabinet of curiosities.”

The interiors are equally captivating as they draw from equestrian influences speaking to Macau’s origins as a trading hub. Designed by acclaimed French interior architects Moinard Bétaille, who have drawn inspiration from polo, the game of kings and associated accessories. Expressed through soaring double-height ceilings, exposed timber beams, illuminated galloping horse wall murals and leather saddlery accents; the craft of Europe’s finest ateliers is woven into the bar’s fabric. Spacious yet intimate, the venue seats up to 60 guests – each vantage point offering a different perspective on the bar’s dedication to craft and spectacle. At Pony & Plume, even the private reserve of whisky casks of provenance might be sighted by those in-the-know.

Kevin Kelley, Chief Operating Officer of Galaxy Entertainment Group, adds: “Pony & Plume represents the next chapter in Galaxy Macau’s commitment to creating world-class concepts. The bar brings together international design, a groundbreaking, truly singular whisky programme and an inventive cocktail experience; celebrating the art of experiential mixology, where mixology-meets-connoisseurship among the exacting guests of the newly opened Capella at Galaxy Macau.”

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