Exploring The Aubrey’s new Kaizen Cocktail Menu with Devender Kumar

The Aubrey, the premiere Japanese izakaya and bar located on the 25th floor of the Mandarin Oriental, Hong Kong, is back with Volume 3 of its cocktail menu. The theme of Vol.3 is “Kaizen,” inspired by the Japanese philosophy of gradual, continuous improvement that embodies The Aubrey’s pursuit of excellence in its cocktails.

Serving as a cornerstone of The Aubrey’s cocktail menu is shochu, a traditional Japanese spirit known for its refined flavours, versatility, and relatively lower alcohol content. While sourcing premium shochu can be tricky and the spirit is rarely used in cocktails eve in Japan, Devender Kumar, the Assistant General Manager of The Aubrey and Beverage Manager of Mandarin Oriental, Hong Kong points out that it’s consumed more than sake and whisky, and believes that it will soon gain more recognition in high-end bars over time.

Creating the menu presented a special challenge, allowing plenty of space for innovation. Over six months, Kumar and The Aubrey’s team of mixologists crafted eight signature cocktails seen below that put a creative spin on time-honoured classics and popular drinks in Asia.

Head below as Devender Kumar and Matt Reid, founder of Maximal Concepts dive into how The Aubrey blends cultural heritage and modern mixology based on Kaizen principles, why shochu is important for the Hong Kong bar scene, upcoming happenings, and more.

Tell us, what was the inspiration behind choosing the Kaizen philosophy for the new cocktail menu?

DS: Kaizen is one word that has been part of Japan’s philosophy for as long as we can remember. It means “small improvements every day,” and we wanted to reflect that in our menu. In a bar, or in anything we do, there’s always room for improvement. We wanted to highlight that by taking classic cocktails like the Old Fashioned or Negroni and adding our own spin, driven by Japanese ingredients like shochu and awamori.

Another thing we focused on was drinks that, if not created in Asia, became popular in Asia, such as the Bamboo, the Red Eye, or the Jungle Bird. We also revisited our own cocktails, like one I created three years ago, and brought out a 2.0 version. That embodies the Kaizen philosophy, constant improvement, while staying true to the DNA of what The Aubrey is all about.

How has your relationship with shochu evolved over the years, and why is it important for the Hong Kong bar scene?

DK: My relationship with shochu started in 2019 when I visited Kyushu, the southern part of Japan where most shochu comes from. At first, I didn’t have much interest in it because our program at 8 1⁄2 Otto e Mezzo Bombana was very different. When I joined The Aubrey, we wanted to focus on a spirit that hadn’t been highlighted in cocktail menus. Shochu had always been around but never in a dedicated cocktail program, and that excited me.

What’s important is that shochu is still relatively unknown, but the Japanese Shochu and Sake Association (JSS) has started promoting it globally. In Hong Kong, people already like low-ABV drinks, like Chuhai from Japan. While Chuhai isn’t the best cocktail, the concept of a low-ABV drink resonates here, and that’s what we wanted to elevate through our cocktail program. Shochu offers incredible flavours, ingredients, and craftsmanship, so I see it gaining more recognition and presence in high-end bars over time.

Are there any specific challenges or moments of discovery you encountered while developing the Kaizen menu?

DK: One challenge was working with ingredients we hadn’t used before, especially those from Japan. For example, Hakkasu Rock, a Japanese liqueur, was something new to us, and sourcing it in Hong Kong was a bit challenging. Japan tends to keep the best ingredients for itself, so it’s hard to find them outside the country.

Another exciting discovery was yuzu shu, which is similar to lemon peel, but from Japan. It’s a very light alcohol, around 6%, but gives a fantastic flavour. Hinoki bitters, made from Japanese wood, were another interesting addition. The smoky flavour from the wood worked really well in cocktails, and it was something we hadn’t used before.

MR: We faced a lot of challenges with the Old Fashioned because it’s such a classic whiskey-based drink. We wanted to use barrel-aged shochu instead of whiskey, but with “Kaizen”, you’re supposed to improve, not just make something different. We had to balance that idea of “better” versus just “different,” and it took a while to land on the recipe we have today.

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

DK: The Old Fashioned is one, given how long it took us to get it right. But I’m also really proud of the A Day in Yokohama. It’s a variation of the Bamboo cocktail, which became popular in Yokohama, Japan. We wanted to have a low-ABV drink that still had great flavour, so we used two different vermouths, sherry, elderflower bitters, and a few other ingredients.

Another one I’m proud of is Akemi, which is a sweet and sour cocktail with a bit of savouriness. We used tomato water, olive brine, tequila, and a hint of strawberry. It was a challenge to get the savoury elements balanced with the sweet and sour, but I think it came out really well.

And that’s inspired by the Red Eye cocktail, right?

DK: Yes, the Red Eye, which traditionally has tomato juice, beer, and a whole egg. We used that as inspiration but made it our own by switching around some ingredients.

MR: The Glory Gimlet is another one we’re proud of. It’s such a simple, classic drink that it’s hard to change without upsetting people. We used yuzu shu to elevate it, but it was a challenge to make something different while still keeping it a Gimlet. That’s what Kaizen is all about.

How do you envision The Aubrey continuing to evolve post-Kaizen? Any future trends or ingredients you’re excited to explore?

DK: We’re always looking for exciting new ingredients, especially from Japan. Recently, I discovered a tomato liqueur from Japan, which I didn’t even know existed. There’s also soba shochu and chestnut shochu that I’d love to work with. These are things that are relatively unknown but have so much potential.

Another exciting idea is using ice wine in cocktails. It’s not something you see often, but combining it with Japanese ingredients could be really interesting. In our Noble Man cocktail, for example, we replaced the vermouth with dessert wine, and it created something entirely new.

Matt Reid: ‘Kaizen’ has given us a framework for continuous development. It’s not just a one-time menu concept. Moving forward, we might carry over certain drinks and reimagine them each year, so there’s always a sense of progression while staying true to the core philosophy.

What challenges have you faced in sourcing premium shochu outside Japan, and how do they influence your cocktail creations?

DK: It was difficult at first because many people bringing shochu to Hong Kong didn’t know much about it. Over time, connecting with experts and doing a lot of research helped us understand what was available and how to work with it. Some premium shochu are allocation-only, which means only a limited number of bottles are available, and we have to secure them for the entire year. That can be tricky, especially when we need consistency for our cocktail menu.

Are there any planned events, partnerships, or collaborations that will highlight the Kaizen menu?

DK: Yes, we’ve been collaborating with high-end bars in Hong Kong and outside. One of our main focuses is making sure the bars we partner with incorporate elements of our program. For example, when we collaborated with Tell Camellia, they created tea-based shochu cocktails. We’re always trying to merge our concept with theirs in a meaningful way.

In the future, we want to continue these collaborations, but it’s challenging when many great shochu options aren’t available outside Japan. We hope to change that by working directly with Japanese distilleries to bring these products to Hong Kong.

How does The Aubrey differentiate itself from other high-end bars in Hong Kong, especially those within luxury hotels?

DK: I think our beverage program is unique. We’ve built something around shochu, which not many people are familiar with. That was bold, and it wasn’t easy to pull off, especially since we had no strong reference point. Japan itself doesn’t use a lot of shochu in cocktails, so we had to trust our instincts and believe in its potential.

MR: Aubrey is a partnership between Maximal Concepts and Mandarin Oriental, which is rare. Most hotels wouldn’t bring in an external partner to develop something like this. We also had the freedom to be creative and push boundaries, unlike typical hotel bars. The Aubrey’s design, service standards, and creativity are a perfect marriage of Mandarin’s luxury and Maximal’s youthful energy. For example, Aubrey was the first venue at Mandarin to have its own Instagram account.

DK: What sets 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.

What challenges have you faced running a bar inside a hotel, especially one that’s open all day?

DK: It’s difficult to balance the different experiences we offer, from lunch to cocktails at night. Most cocktail bars don’t have to deal with the complexity of serving food all day, but we’ve managed to create an environment where both can coexist without compromising the quality of either.

Volume 3: Kaizen Cocktail Menu:

Glory Gimlet – A stalwart in the cocktail world, the Gimlet, dating back to the 1920s as a naval remedy for scurvy, is a masterclass of simplicity and balance. The Glory Gimlet introduces bergamot and cardamom, harmonising IMO Shochu with Nikka Gin. Elevating this simple yet classic drink with yuzu shu brings a unique twist, enhancing its familiar profile while staying true to the spirit of Kaizen.

Noble Man – A reinterpretation of the Boulevardier, with subtle enhancements that elevate the classic Parisian cocktail. The use of dessert wine in place of vermouth adds a new layer of depth, offering a fresh take on a well-loved standard.

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.

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.

Sea & Son – The Kaizen version of the Jungle Bird, originally served as a welcome drink at the Kuala Lumpur Hilton by Jeffery Ong. The addition of curry leaf and herbal Chartreuse adds complexity to this tropical favourite.

Lonely Street – The Aubrey’s unique interpretation of the Whisky Sour, featuring Barley Shochu from Miyazaki Prefecture.

Twenty Twenty-Four Fashion – A bold take on the Old Fashioned, combining IMO Shochu aged in Mizunara Cask with Hinoki bitters and Nikka FTB. Reimagining a classic like the Old Fashioned required balancing innovation with tradition. With Kaizen, the goal is to improve, not just make something different, so the team focused on enhancing the drink while maintaining its integrity. By using barrel-aged shochu instead of whiskey, the drink achieves a true improvement, maintaining the essence of the classic while enhancing its complexity. The addition of sherry adds softness and a smoky aroma, creating a truly standout cocktail.

Reservations to The Aubrey can be made here.

The Aubrey
25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central
+852 2825 4000

Images: Mandarin Oriental, Hong Kong
Special thanks to Caryn Yap Communications