SU
Inspired by the local culture of Suzhou, splitting the character “su” into three parts, corresponding to “cao” (plant), “yu” (fish) and “he” (rice), creates eight signature cocktails.
PETALS AND FRUIT
Different colours of osmanthus, orchids, pomegranates and begonias have their unique qualities. We have combined traditional art and literature to present a story of gold and jade to fill the hall.
CNY 128
- OSMANTHUS
- Osmanthus, Beer, Dill, Elderflower, Tabb Baijiu
- FREESIA
- Freesia, Coffee, Grand Marnier, Vodka, Distileries de Provence Ringuinguin, Litsea Oil
- POMEGRANATE
- Pomegranate Plum Wine, Cognac, Red Wine, Five Spices
- BEGONIA
- Butter Rum, Oloroso, Aperol, Begonia Fruit
FRESHWATER FISH
In the water towns of the south of the Yangtze River, there are criss-crossing rivers and lakes. In the Suzhou River, fresh prawns and crabs appear and disappear with the seasons, moving in response to the times. Eating only in season, the rippling blue waves are written in wine glasses.
CNY 128
- LAKE CRAB
- 400 ConeJos Mezcal, Rice Wine Vinegar, Ginger, Beer, White Pepper, Sesame Oil, Crab Oil, Shanghai Spicy Soy Sauce
- RIVER SHRIMP
- Fino, Prawn Powder, Sichuan Pepper, Rice Wine Absinthe, Hua Diao Wine, Seaweed, Vodka
RICE FERMENTED
In the long years, “mi zào” translates to “brewed with rice.” The fragrance of fermented glutinous rice spreads for thousands of miles, and the drunkenness fills the universe.
CNY 128
- LI
- Citrus Honey, Rice Wine, Grapefruit, Makrut Gin
- LAO
- Rice Wine, Hawthorn, Plum, Dates, Brown Sugar, Dried Orange Peel