Elevating cocktails: The Aubrey’s journey through Kaizen

This month, we’re excited to spotlight The Aubrey, an elevated Japanese izakaya located on the 25th floor of the Mandarin Oriental, Hong Kong. Recently recognized at Asia’s 50 Best Bars Awards, it impressively climbed to No. 10 in the 2024 rankings.

Under the guidance of Devender Sehgal, Assistant General Manager and Beverage Manager, the bar’s talented mixologists have curated a distinctive selection of cocktails that celebrate shochu. Standout creations like the Glory Gimlet, which blends IMO Shochu with bergamot and cardamom, and the Lonely Street, a refreshing twist on the Whisky Sour featuring barley shochu, showcase a commitment to both creativity and tradition.

Join us as we chat with Devender to explore the inspiration behind the Kaizen menu and the exciting journey of elevating shochu in Hong Kong’s cocktail scene.

What inspired you to base the new cocktail menu on the Kaizen philosophy?

Kaizen means “small improvements every day” and has deep roots in Japanese culture. We wanted our menu to reflect that by taking classics like the Old Fashioned and Negroni and adding a twist with Japanese ingredients like shochu and awamori. We also reimagined some of our own cocktails in a 2.0 version, embodying Kaizen’s idea of constant improvement.

How has shochu influenced your work, and why is it important to the Hong Kong bar scene?

I first encountered shochu in 2019 during a trip to Kyushu, Japan. When I joined The Aubrey, we aimed to highlight a spirit that hadn’t been featured much in cocktails. Hong Kong already loves low-ABV drinks, so we saw potential in elevating shochu in our program. While it’s still not widely known here, I believe it will gain more recognition over time.

What challenges did you face while developing the Kaizen menu?

One challenge was sourcing Japanese ingredients that aren’t commonly available in Hong Kong. We discovered yuzu shu and hinoki bitters, which added exciting new flavours. For the Old Fashioned, we had to balance using barrel-aged shochu while staying true to the concept of improvement, not just making something different.

Which cocktail on the Kaizen menu are you most proud of?

I’m particularly proud of the Old Fashioned, after all the time we spent perfecting it. A Day in Yokohama, a low-ABV variation of the Bamboo cocktail, and Akemi, a sweet and savoury mix of tomato water, tequila, and olive brine, also stand out.

Looking ahead, are there any emerging trends or ingredients you’re excited to explore?

We’re always on the lookout for innovative ingredients, especially from Japan. I recently stumbled upon a tomato liqueur, along with soba and chestnut shochu, which offer exciting possibilities. We’re eager to experiment with ice wine in cocktails; while it’s not commonly seen, combining it with Japanese ingredients could lead to fascinating creations. For instance, we transformed our Noble Man cocktail by swapping out vermouth for dessert wine, resulting in something entirely unique.

What makes The Aubrey stand out from other high-end bars in Hong Kong, particularly those within luxury hotels?

What sets The Aubrey apart is that it feels like a standalone bar within a five-star hotel. The vibe is different; you can relax, high-five with people, and still experience luxury. We’ve created something that didn’t exist in Hong Kong before. Our beverage program is distinct, revolving around shochu, which remains relatively unfamiliar to many. This was a bold choice, especially since we didn’t have a strong reference point; Japan itself doesn’t frequently incorporate shochu into cocktails, so we had to rely on our instincts.

What’s next for The Aubrey post-Kaizen?

We’re always exploring new ingredients, especially from Japan. I recently found a tomato liqueur and am excited to experiment with soba and chestnut shochu. ‘Kaizen’ will continue to guide us as we evolve, ensuring continuous development and innovation.

The Aubrey, Mandarin Oriental, Hong Kong, 5 Connaught Road, Central