Japan's finest fruits continue to make an appearance on The Aubrey's dynamic menu of cocktails, and fresh new produce comes with the shift towards the autumnal season. Sample the newest seasonal menu of premium cocktails concocted by The Aubrey’s assistant general manager Devender Sehgal and bar team, featuring the flavours of Japanese pears.

Referred to as nashi, Japanese pears are often used as a kigo – or "season word" – representing late autumn. Renowned for their crisp, grainy texture and high water content, the prized Japanese pear variant is highly sought after and is often consumed during special occasions with family and friends. Delicately sweet and slightly reminiscent of apples, nashi adds an autumnal fruitiness to beverages and pairs with The Aubrey’s savoury dishes.

The Aubrey is introducing the Tottori (Japanese pear, sweet potato shochu, gin), Kokumi (Japanese pear, rye whisky, awamori, honey, citrus, nasturtium), and Nijuseki (Japanese pear, Lillet Blanc, champagne vinegar, wakamomo) at HK$180 each, available now until mid-December.