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THE AUBREY LAUNCHES NEW COCKTAIL MENU, THE YELLOW BOOK: VOLUME I

14/12/2022

The acclaimed international Japanese restaurant and elevated late night izakaya, The Aubrey, is set to launch its brand new cocktail book The Yellow Book, later this month at their London flagship, beneath the Mandarin Oriental, Hyde Park.

The Aubrey reflects the timeless elegance of the Japonisme movement, in their food, cocktails and interior design. Pioneered by Aubrey Beardsley in the 19th century, The Aubrey embodies this charming paradox, as it is both luxurious and laid-back, convivial but elevated, understated yet opulent - making it unlike any other Japanese restaurant & bar in London.

The Yellow Book has been credited as "commercially the most ambitious and typographically the most important of the 1890s periodicals.” The launch of The Yellow Book sees The Aubrey continue to push boundaries. The beautifully designed tome is an ode to the namesake British quarterly illustrated magazine published in the 1890s. The idea of the sunshine-coloured cover, associated with illicit French novels at the time, was accredited to its first Art Editor, Aubrey Beardsley, after whom the restaurant is named. It was Aubrey Beardsley’s drawing,including the cover design – which helped the journal garner its shocking reputation, as was his passion for depicting the extraordinary and the titillating. However despite this taboo being the reason his dismissal from the publication after just one edition, his identity for The Yellow Book has become everlasting.

With each chapter, discerning drinkers are invited to explore the clandestine art and literature that inspired him and his relationships with the likes of Oscar Wilde and Edgar Allan Poe.


Created by master mixologist and Bar Director Pietro Rizzo, the signature and seasonal cocktails focus on uniquely Japanese spirits, including Shochu, not often found outside of Asia, and sakes, along with intricate crafting methods that make the menu an exciting and innovative selection of drinks to choose from…

Chapter One – Art Nouveau

Through Aubrey Beardsley’s sensational and symbolic style, his work blurred gender lines, depicted vices and exposed societal contradictions. The strong influence of Japonisme and Art Nouveau in Beardsley’s works went on to inspire generations of modern artists, reflected in Rizzo’s cocktail creations.

The Black Cat, concocted with Teeda rum, Umeshu, Laphroaig and Okinawa sugar, is a Japanese twist on an old fashioned, inspired by one of Beardsley’s illustrations in Edgar Allan Poe’s “Tales of Mystery and Imagination”; and the Peacock room, taking its name from a notable piece of Aestheticism artwork, is an aromatic highball with Sakura Mancino vermouth, sweet potato shochu, yuzu, and tonic.

Chapter Two – The 108 Heroes of the Popular Suikoden


A Robin Hood-esque fable, the 108 Heroes of Suikoden was a story that gathered popularity in 19th century Japan. A representation of these warriors, the seasonal cocktails are centred around the delicately floral pear.


The Roshi is a mellow blend of Kiyomi rum, pear cordial, dry vermouth, chocolate bitters, with an intense finish of smoked sakura cherry perfume; the Rotatsu - a refreshing and complex cocktail of Ginger Toki Whiskey, Laphroaig 10, umeshu, lemon, honey and pear with notes of Oolong Tea; whilst the Sotoki is packed with the savoury, umami flavours of Etsu Pacific gin, fig cordial, lime and sparkling salted pear juice.

Chapter Three - The Japanese Ink in Aubrey’s Pen


Ukiyo-e is a style of Japanese painting that presents themes and scenes of kabuki plays and erotica.


The menu closes with a selection of drinks that draw inspiration from this Japanese tradition, featuring highball and chūhai-inspired drinks. Examples include, the Bijin-Ga using Sweet potato shochu, soda and umeshu to create a drink that is delicately sweet yet refreshing and the citrussy Torii, made from Rice shochu and housemade grapefruit soda.


Non-alcoholic cocktails are just as carefully considered. The unique flavours and ingredients of Japan are celebrated with drinks such as The Woman in the Moon with Soy milk, Edi CBD, sea salt water and toasted Genmaicha tea; and the Madame Rejane, a twist on classic Garibaldi cocktail with Amarico, Clean&Co rhubarb, orange and pink grapefruit juice.

Equally important to all of the menus at The Aubrey is a sense of occasion that adapts with each season and so to that, expect further exploration of Aubrey Beardsley’s work with The Yellow Book: Volume II, set to be released in Spring 2023.


For further information, please contact Harriet on harriet@gemmabellandcompany.com.


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