After a confused launch – is it a restaurant with a significant bar offering or a bar with a significant food element? – The Aubrey found its feet thanks to the MO’s beverage manager, Devender Sehgal, and his array of cocktails and unique cocktail omakase experience. While the concept has been winning plaudits for its revamped food menu, the drinks remain the primary draw. Sehgal was recently named a Kagoshima Shochu Ambassador and the Japanese spirit features prominently in a number of cocktails like the Glory Gimlet (IMO shochu, citrus, Nikka gin, Earl Grey, cardamom and sauvignon blanc) and In Between the Line (IMO shochu, Botanist gin, basil, habanero, citrus, ginger). Alternatively, seasonal cocktails make best use of ingredients imported from Japan.