Shochu and tea cocktails by Gagan Gurung at The Aubrey

The Tell Camellia co-founder has created three experimental drinks based on Japanese shochu and tea for their pop-up from 14–16 April.

If, like us at bartalkhk, you love a good tea, a well-made cocktail and exploring shochu, these cocktails are bound to appeal.

Gagan – the award-winning mixologist and podcaster who spearheads the drinks programme at tea-focused bar, Tell Camellia – presents three cocktails specially made for his guest appearance at The Aubrey  at the Mandarin Oriental.

Related: Devender Sehgal and shochu

If you’re looking for a drink experience with a difference, drop by The Aubrey between 3pm and 6pm this Thursday, Friday or Saturday and try these.

Roast & Toast 
Sencha, Miyoga & Carrot, Oyster Distillate, Wasabi Salt, Torikai Kome Shochu

Matcha Mate 
Matcha, Miso, Kyoto Grape, Plankton, Yasuda Sweet Potato

Hachi Old Fashioned 
Genmaicha, Seaweed, Bee Pollen, Hachi Mugi Shochu

(HK$160 + 10% SC)

Shochu Flight
Torikai Kome Shochu, Yasuda Sweet Potato, Hachi Mugi Shochu

(HK$150 + 10% SC)