New Cocktail Menu Embraces The Japanese Philosophy of “Kaizen” with Innovative  Cocktails

omakase bar - cocktails

September 24th, 2024

 

Recognised as the highest-ranked Japanese bar in Hong Kong at No. 10 on 2024 Asia’s 50 best bars list, The Aubrey stands atop the 25th floor of the Mandarin Oriental hotel in Central, offering three distinctive bar experiences and accompanying Japanese food with uninterrupted views of Victoria Harbour. The newly launched menu marks the first under the “Kaizen” concept, inspired by the Japanese philosophy of gradual, continuous improvement, and represents a new chapter in The Aubrey’s cocktail innovation.

Shochu, a traditional Japanese spirit, has long been a cornerstone of The Aubrey’s beverage program, celebrated for its versatility, refined flavours, and lower alcohol content, making it an ideal pairing with food. “Focusing our cocktail program around shochu was an exciting challenge, especially since it’s not widely used in cocktails, even in Japan,” says Assistant General Manager of The Aubrey and Beverage Manager of Mandarin Oriental, Hong Kong, Devender Kumar. “Sourcing premium shochu can be tricky, as many bottles are allocation-only, but it’s worth it for the unique qualities they bring to the menu. In Japan, Shochu is more widely consumed than sake or whisky, and with its incredible flavours and craftsmanship, I believe it will gain more recognition in high-end bars over time.”
 
Developed over six months, under the creative eye of Kumar, The Aubrey’s team of mixologists have meticulously crafted eight signature cocktails that pay homage to time-honoured classics as well as drinks that became popular in Asia. The team also revisited some of their own creations, including a cocktail Kumar originally crafted three years ago, now brought back as a 2.0 version. Each drink is an innovative blend of tradition and creativity, with traditional Japanese ingredients taking centre stage – including many that are new to The Aubrey, such as Hakkasu Rock liqueur, yuzu shu, and Hinoki bitters – to offer a unique drinking experience that reflects the team’s dedication to the never-ending journey of perfecting their craft while staying true to The Aubrey’s DNA.
Aubrey kaizen cocktails
(L-R:  Akemi  |  In Between The Line  |  A Day In Yokohama )

 

Signature cocktails that exemplify the new Kaizen cocktails:

  • Akemi – A savoury twist on the Red Eye, popularised by the 1980s film Cocktail. Inspired by the traditional Red Eye’s blend of tomato juice, beer, and egg, Akemi introduces tomato water, olive brine, tequila, and a hint of strawberry, creating a savoury, sweet, and sour mix that’s hard to resist.
  • In Between the Line – A Kaizen version of Kumar’s Optimist cocktail, which won the Bacardi Legacy Cocktail competition in 2015. Yasuda Imo Shochu complements gin, with added brightness from habanero.
  • A Day in Yokohama – Inspired by Louis Eppinger’s 1890 creation of the Million Dollar cocktail for the Yokohama Grand Hotel, this version introduces coconut, elderflower, and oregano, enhancing the crisp sherry and sweet vermouth. As a variation of the Bamboo cocktail, this low-ABV drink achieves the perfect balance of flavour without being overpowering.

The Aubrey serves lunch and dinner daily, with bar service daily from 12:00pm until midnight (2 am closing Thursday – Saturday).

Reservations –

 

See also our 2021 review article.

(Images credit Mandarin Oriental Hong Kong)

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