Perched on the 25th floor of the Mandarin Oriental, Hong Kong, The Aubrey has recently earned acclaim as No. 10 on Asia’s 50 Best Bars 2024. Amidst stunning views of Victoria Harbour, this Japanese izakaya offers three distinct bar experiences: a cocktail bar that highlights seasonal drinks, an omakase cocktail experience, and a sake and Champagne bar. Here, guests can sample their own label sake, “The Tsuchida Aubrey Junmai,” created in collaboration with Tsuchida Sake Brewery, a boutique producer located in the picturesque Gunma Prefecture of Japan.
Watch the video below for a sneak peek of the menu:
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And if you’re looking to explore the Japanese distilled spirit shochu, this is the place to be. Their drink program showcases the versatility of shochu, allowing guests to sample unique offerings from various shochu-making prefectures in Japan.

Their dedication to spotlighting shochu has recently earned Devender Sehgal, assistant general manager of The Aubrey and beverage manager of Mandarin Oriental, Hong Kong, the title of “Kagoshima Shochu Ambassador,” appointed by the governor of Kagoshima Prefecture. Kagoshima is known as one of the leading regions for the traditional distilled spirit shochu and is often referred to as the “Kingdom of Shochu.”

For the third installment of their signature cocktail menu, guests and cocktail enthusiasts can savor drinks inspired by the Japanese philosophy of Kaizen, which means “good change” or “continuous improvement.” The menu, crafted by the talented bar team of The Aubrey and led by Kumar, features eight signature cocktails (HK$170/drink) that pay tribute to time-honored classics while also celebrating drinks that have gained popularity across Asia.

Kick things off by warming up your palate with a twist on the classic Boulevardier—the Noble Man. This aperitif combines Michter’s Rye, Old Duff Genever, Campari, Malvasia aromatic wine, and orange. This drink sets the stage for the exciting concoctions that follow. The use of dessert wine instead of vermouth adds a layer of depth and complexity to the drink.

One of the highlights of the menu is the easy-to-drink In Between the Line, a new version of Kumar’s signature Optimist cocktail, a variation of a daiquiri that won him the Bacardi Legacy Cocktail competition in 2015. This refreshing drink features a basil aroma and flavor, made with floral Yasuda Imo Shochu crafted from sweet potato, combined with Botanist Gin, habanero chili, citrus, ginger, and honey, garnished with fig. Kumar recommends enjoying the drink with light snacks like chicken karaage which pairs well with the basil notes of the drink.

A sweet-savory option on the menu that stood out as one of DrinkCollective’s favorites during our cocktail sampling is Akemi. This drink is a twist on the Red Eye, popularized by the 80s film “Cocktail,” which combines beer, egg, and tomato. In their rendition, Akemi features a blend of tomato water, olive brine, tequila, and strawberry.
Other shochu-based cocktails include the citrusy and herbal Glory Gimlet, made with a blend of Imo Shochu and Nikka Gin, along with Earl Grey tea, cardamom, citrus, and Sauvignon Blanc; the sour-style cocktail Lonely Street, crafted with barley shochu from Miyazaki Prefecture, Mugi shochu, Michter’s Rye, and fruit liqueur Hassaku Rocks, enhanced with cinnamon and citrus; and the aromatic shochu Old Fashioned, Twenty Twenty-Four Fashion, which combines Nikka FTB and Imo shochu aged in Mizunara cask, sherry, Hinoki bitters, and Demerara sugar.
Reserve your seats via sevenrooms.com, or get in touch with The Aubrey at +852 2825 4000 or by emailing [email protected].
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