Six tea blends from around the world have been infused into six vermouths. These serve as the base flavours for the creation of martinis. It's simple: choose your Vodka or Gin, choose your Tea, and choose your Garnish: "Olive-or-Twist"

Haku, Grey Goose, Northern Keep

Aviation, Roku

Sake Kasu Honkaku Shochu

white tea, sencha tea, oolong tea, genmaicha tea, rooibos tea, houjicha tea

Nespresso Shot, Licor 43, traditional aged bitters

Makers Mark whisky, Luxardo Apertivo, oolong tea syrup, yuzu, Peychaud's bitters

Junmai Daiginjo Sake, St. Petroni Vermut Albarino Blancogalic

toasted rice infused Toki whisky, Junenmyo Red whisky, houjicha maple syrup, salt water

hojicha infused Toki Japanese whisky, Giffard vanilla, pear syrup, walnut bitters, lemon

coriander & white tea infused Aviation gin, Cocchi Americano, yellow Chartreuse, Verjus lime

butterfly pea flower infused Tanqueray Ten, Lillet Blanc, St. Germain, black tea syrup, lemon juice, egg white (VEGAN SUBSTITUTION AVAILABLE)

white & dark rum, peach rooibos syrup, yuzu, shisho, orange blossom water

hot oolong tea, Roku gin, yellow Chartreuse, St. Germain, ginger lime cordial

65/45 Sake

65/45 refers to the fact that our hot sake is tempered to order. It’s first heated to 65°C to release the volatile compounds and then cooled to 45°C to bring out the optimum mouthfeel of the alcohol.

Junmai Sake

This sake is a “tokubetsu,” a special sake made from the traditional Hokkaido Ginpu rice. These northern provincial sakes are known for their clean, dry and crisp finish.

Junmai Dai Ginjo Sake

“Hattanso” refers to a type of ancient and nearly extinct sake rice from Hiroshima. Re-discovered by Miho Imada, its beautiful deep colour coupled with round flavour, firm acidity and long finish will help you to rediscover the beauty of sake.

Junmai Ginjo Sake

A Nupo exclusive named after the owner of the Aizu Homare Brewery, this super premium sake possesses incredible fruit notes coupled with a beautiful acidity and crisp finish.

Nigori Sake

Creamy and citrusy with just the right amount of sweetness. Think Calpico with character that lingers on your palate.

Ask your server for our seasonal sake offering.

The style of "Petillant Naturel" means to ferment wine naturally in a bottle to create bubbles. Enter Fukucho Seaside Sparkling Sake; it is fermented in the bottle - making this the first true “Pet Nat” sake.

(Akitsu, Hiroshima) Bright citrus forward acidity, showcasing a balance between sweet and sour.

(Saga) Crafted using water from the Tenzan Mountains, this is a rich and full-bodied sake with flavours of ripe melons and a slightly earthy tone.

(Sakura, Tochigi) A supernatural sake revived from ancient techniques. It is brewed with only rice, koji, and water. Naturally occurring wild yeast follows, drawing out energy of the Kamenoo rice to create the one and only Senkin.

(Fushimi) This brewery saved the world with recipes of “junmai” sake for all of us returning to the traditions of the early 60’s. This commitment to tradition can be tasted in this very clean style with firm rice flavours with a delightful hit of melon.

(Aizu, Fukushima) Elegant aroma like pineapple with a silky texture.

(Yamagata) This un-diluted sake leads to loads of umami. Aromas of apple and pear with a long and satisfying finish.

(Nara) The closest to “nama” or raw unpasturized sake you can get. It’s slightly effervescent and alive in the bottle making it a true treat for sake lovers.

(Akitsu, Hiroshima) This sake offers a clean, refreshing nose, with flavours of pineapple and melon.

(Kakegawa, Shizuoka) One of Japan’s most respected sakes. Well balanced with a bouquet of rich, yet elegant ripe melon with a beautiful, dry finish.

(Sakata, Yamagata) In collaboration with the Grammy award-winning French rock band Phoenix. Tatenokawa created a light and fruity sake with a slight hint of acidity and, of course, a smooth finish.

(Akitsu, Hiroshima) Hints of floral, pineapple, and pampas grass. Brewmaster Miho Imada is aiming to express the female image of freshness in this sake.

(Sakata, Yamagata) Made with Dewasansan rice and polished to 33% to extract all of its potential. Every flavour balanced in umami, dry, sweet and sour.

(Aichi) Mild with a bright, but not fruity aroma, this flavourful sake brings out the mellow scent and floral like sweetness.

(Hiroshima) Due to the scarcity of what was in storage, Fukucho Legacy had to be limited to just 680 individually numbered bottles. This rare, 20 year aged vintage sake has a unique velvety texture and clear taste.

(Kakegawa) An elegant, crisp, and well balanced dry sake. Traditionally brewed with fruity melon aromas.

Served over ice with soda and lemon. This is a highball straight out of Tokyo Izakaya.

Served over ice with soda and lemon. A Japanese classic.

An original recipe created by Chef Darren MacLean in collaboration with Ol’ Beautiful Brewing Co. Crisp, while retaining a round cream ale mouthful and a slight sweetness from the fermented sake.

Ask your server about our seasonal offering.

Most approachable. Notes of honey, white stone fruit, light winter spice.

A smooth whisky perfect for mixing. Notes of chamomile, white pepper, dairy milk.

Comparable to bourbon. Notes of toasted vanilla, light oak, cream.

Most comparable to scotch. Notes of light smoke, bitter cocoa, stone.

Bar staff favourite. Notes of orange peel, caramel, sea salt.

Comparable to rye. Notes of candy apple, fresh cut wood, hay.

Comparable to Irish whisky. Notes of milk chocolate, toasted maple, black pepper.

(Soave, Italy) Crisp and clean with notes of citrus and lemongrass.

(Langenlois, Austria) Pear, orchard fruit, and lemon nose with a lovely acidic and mineral finish.

(Okanagan Valley) An off-dry noble blend of pinot gris, Riesling, gewürztraminer, and muscat.

(Burgundy, France) Mineral citrus peel and golden delicious apple.

(Yamanashi, Japan) Dry with a hint of sweetness, lively acidity, flavours of citrus and spice with intense aroma of green pears, pepper and clove.

(Loire, France) Lemon, mango and passion fruit aromas with a ripe citrus finish.

(St. Helena, USA) Lightly mouth filling, with lemon and grapefruit citrus around fresh pear. Aromatics of floral, peach blossoms, jasmin and honey suckle.

(Limoux, France) Aromas of apples and pears with crisp apple finish.

(Provence, France) A juicy blend of Cinsault, Grenache, Syrah and Merlot with notes of apricot, cherry, and melon.

(Bardolino, Italy) Beautiful expressions of potpourri on the nose following with lively fruits of raspberry and cherry on the palate.

(Côtes du Rhône, France) Syrah and Grenache blend with notes of black currant and spicy pepper.

(Central Coast, California) Succulent berry fruit, spice, hard candy and floral notes jump from the glass.

(Okanagan Valley) This "super Okanagan" is full of red fruit, earthy notes, finishing with herbal and spicy goodness.

(Yamanashi, Japan) Bright fruity aromas of berries, American cherry or cedar, with light bodied, soft, and refined tannins flavour.

(Willamette Valley, USA) Notes of cherries and strawberries with a slight earthy finish.

Elegant with hints of citrus, rose petals, a whisper of galangal and kaffir lime. Tight perlage.

Fruity and citrus aromas with hints of apricot and seaweed. Bone dry. Long aftertaste. Fine bubble.

Daily Feature

Organic green tea; grassy and refreshing taste with a mellow bitterness and dry, clean after-taste.

*CAFFEINE FREE OPTION AVAILABLE

Cashew milk ice cream, macadamia nut biscotti

lime posset, burnt tequila marshmallow, lime, salt, crispy honey.

Topped with a #NUPOFARM spiced pumpkin, pistachio