Shoryu Pork Bun
Autumn is here and there’s no better to celebrate it than with some limited edition seasonal cocktails at Shoryu. We were invited to attend Shoryu’s autumn cocktail party, although due to James recently moving back to Sheffield, he was unable to attend this weekday event with me, so of course I had to invite my trusty fellow friend and blogger, Ashlee Moyo, to experience this evening with me.
Shoryu autumn cocktail party set up
We were the first to arrive and you know what that means, rare times on taking photos of the venue without anyone in them! If you think you’ve seen this venue before then you are right, we have attended a Shoryu Japanese Tiki Cocktail Masterclass before in the summer.
With having first dibs on where to sit, we knew we had to be facing straight forward right in the middle to have the perfect view of the cocktail demonstrations. As the other guests started to arrive, we each started introducing ourselves and making new blogger friends, Eire and her husband, Nick & Noelle and her boyfriend, Gabs.
Fuji Apple – spicy mix of samba, carom and shochu base with the fruity taste of apple
The first two cocktails are for pre-dinner, as they are lighter and sweeter and/or to be paired with the appetisers and main dishes.
So to pair with the first cocktail, Fuji Apple, we had salted edamame and it was perfect, the cocktail itself was light, refreshing with a touch of sour with balances with the saltiness from the edamame.
Vicky is the creator mixologist for Japan centre, Shoryu restaurant and Sakagura restaurant we had previously visited. This means Vicky is the person who single handily creates each cocktail that is presented at each of these restaurants and we were honoured to have her demonstrate how she creates each of these limited edition autumnal cocktails.
Falling in Kyoto – refreshing mix of namesake, sloe gin, mandarin and shies leaf with the warm touch of cinnamon syrup
After trying the second cocktail, Falling in Kyoto, I believed to have thought the first, Fuji Apple, was my favourite so far, but once we received our main dishes of salmon and avocado sushi, and a very delicious pork bun, oh how I realised that importance of the combination of flavours in this cocktails as a pairing to these selected dishes – I was converted!
Salmon shushi & Avocado shushi
The last two cocktails are more like a replacement of desserts, or even paired with a dessert, depending on how much of a sweet tooth you have.
For someone who loves coffee, I’m surprised the Whisky & Kohi wasn’t a big hit for me, but I know it’s something James would have really enjoyed as it’s more of his thing.
Whisky & Kohi – creamy mix of tikka red whisky, soy milk and espresso coffee, all hard shaken with a touch of orgeat syrup
The last one was Tokyo Banana, which I preferred much more than the Whisky & Kohi apart from the matcha garnish on the rim but it is definitely something I would drink in replacement of a dessert. Such a sweet taste to be able to sip and enjoy slowly, while digesting the mains you previously devoured.
In order – Fuji Apple, Falling in Kyoto, Whisky & Kohi and Tokyo Banana
Shout out to Ashlee for keeping her samples of drinks until the end for us bloggers to take the perfect picture of them all.
Now you’ve seen them, don’t miss out of your favourite season cocktails and head down to Shoryu ASAP! Thank you Sasha, Vicky and the Shoryu team for inviting and looking after us.
Disclaimer: we were invited to this event, as always all opinons and photos are our own.
Drink responsibly: https://www.drinkaware.co.uk