A drinker's cup of tea
Mister Wu seeks to combine the worlds of tea and alcohol in its tea-based cocktails, such as the Yuzu Jade Monkey
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Janice Heng
LONG histories, distinctive flavours, devoted aficionados; the worlds of tea and alcohol have much in common. Modern teahouse and bar Mister Wu seeks to marry the two in its tea-based cocktails, available at both its original Nankin Row outlet and its new outpost at Chijmes.
"The starting point was exploring interesting ways to apply the flavour profile of our selection and blends of tea," says co-owner Brendon Au. "Cocktails naturally came to mind."
Take its Yuzu Jade Monkey, for instance: jasmine tea lifted by citrus notes, with a Hibiki whisky kick rounded off by a dash of honey. Or the poetically-named Mount Wuyi in Spring, pairing a blend of three teas with Laojiao baijiu (distilled spirit) and osmanthus honey.
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