Reply Bar

MEZCAL, OOLONG MILK, MACADAMIA, PRICKLY PEAR

梅斯卡尔龙舌兰、乌龙奶茶、夏威夷果、仙人掌果

A dry, smoky, unsweetened, tea-forward cocktail built on the Oaxacan Old Fashioned structure.

With the smoky character of mezcal as its core.

The tea and milk notes of oolong milk softly embrace the smokiness; macadamia brings a delicate nutty richness, while prickly pear adds a bright, tart balance. The result is dry and unsweetened, with a lingering finish of smoke and tea.

RUM, TOM YUM, PINEAPPLE, ALMOND, BASIL
朗姆酒、泰式冬阴功、菠萝、杏仁、罗勒

An exotic, savory-sour, food-forward cocktail built on the Mai-Tai structure.

With a distillate of rum and Thai Tom Yum paste as its core.

The fluffy, tropical fruit foam of pineapple, combined with the soft aromas of almond milk and basil, delivers a seaside-inspired, multi-layered drinking experience.

Grain Buds. Wheat grains fill with starch, and rainfall gradually increases. All things in the world are growing, yet they remain in a state of ”almost full, but not yet full.“

This sense of measure is also present in a cocktail based on grain-fermented alcohol.

Rice wine, huangjiu, and sake all come from grains. Their flavors unfold slowly — clean on the entry, with a slight sourness at the finish, a trace left by fermentation.

Around the time of Grain Buds, these wines can be paired with certain complementary ingredients:
Green tea brings a crisp freshness. Green apple and green olive provide a slightly astringent sourness.
Yuzu offers bright citrus notes. Bamboo leaves bring the lingering sweetness of the wild.
Rose gives a thin layer of floral aroma. And a bit of chili sauce — not spicy, but adding a subtle structure to the drink.

It is not about crowding all the flavors together. It is simply that during this solar term, each pairing can find its own balance.

Grain Buds is the time when plants fill with starch, and also a time when the palate can slow down.

From May 21st to May 25th, come have a drink. In the glass, you will find the warmth of grain-based alcohol, the scent of bamboo leaves and green tea, and the sense of measure that comes with ”not chasing full perfection.“

GIN, QUINCE, FLORAL, PLUMERIA

金酒、榅桲、花香、鸡蛋花

A floral, tannin, tea-like cocktail built on the White Negroni structure.

With the botanical freshness of gin as its core.

The slight tartness of quince intertwines with the rich floral notes of plumeria, while tannins bring a delicate tea-like finish — overall fresh and elegant, with a harmonious balance of fruit and flowers.