Rum Umeshu, light rum, aged rum, Falernum, fresh lime, sugar syrup, tonka bean.

Being an old pirates grog recipe this drink is named after japanese pirates called Wakō. It’s short, tart, rummy and yummy.

Gin, violette liqueur, egg-whites, fresh yuzu, sugar syrup.

Ikebana (“making flowers alive”) arranging flowers is one of the three Classical
Japanese arts of refinement. In this asian twist on the 1917 classic Aviation or as we call it Aviasian ;-) the well balanced and floral arrangement of gin, yuzu and violet really come alive.

Gin, jasmin tea syrup, fresh lemon, matcha powder, egg white.

Jade is the green gold of Asia and this medium sour, jasmin flavoured cocktail is the green gold of Quan! And with a healthy measure of matcha powder one could argue its good for you as well!

Light rum, lime juice, coconut cream, red chili, fresh ginger.

♪♩ If you like pina colada ♪♩ then you will love this Asian twist on the 80’s classic!

Vodka, espresso, coconut syrup, whipped coconut cream.

Dessert, avec and coffee all rolled up in one delicious decadent cocktail.

Belvedere vodka, elderflower liqueur, watermelon, pink pepper, lemon juice, sugar syrup.

This tall exotic concoction is the perfect way to refresh yourself and cool down after a hot day in the sun or overdoing it with the wasabi/chili.

Bourbon, chai syrup, cardamom bitters.

Tantō is the short sword that the samurai always carried on their side.So if u fancy yourself a bit of a samurai you should keep this sweet, short and sharp drink by your side at all times.

Bourbon, tonka bean syrup, fresh lemon, egg white.

Tanka in japanese means “short poem”.
And this tonka bean flavoured sour is poetry in a glass! “Lemons are yellow, Tonka is a bean, this drink is the tastiest thing the world has ever seen”
– Kevin Danare 2018 :-)

Shochu, yuzu liqueur, fresh yuzu , sugar syrup topped with bubbles.

Although inspired by the famous French 75 created in 1915 and named after French ww1 75mm cannon, here at Quan we don’t believe in celebrating war so with our stylish, light, fresh and fizzy (just like Yoko)
take on the classic we instead pay homage to the legendary peace activist Yoko Ono. Peace love and rock and roll!!!

Aged rum, cognac, vanilla liqueur, passion fruit syrup, lime juice, champagne on the side.

This new and improved Quan Classic is back by popular demand. Fruity, tropical and now with a side of bubbles. Sit back relax and enjoy.

Tequila, gari puree, fresh lime, sugar syrup, dash of Ardbeg with a wasabi powder and salt rim.

East meets west in this tangy and punchy mix!
We have taken well known sushi condiments gari and wasabi from the home of sushi in the east and combined them with tequila and lime from the wild west.

Gin, litchi liqueur, fresh lemon, sugar syrup, egg white.

As it is easy to overindulge our food here at Quan we created this light and fluffy refreshing remedy. Litchi fruit is widely used in chinese medicine as a digestive so this is the perfect way to resuscitate you from that food coma.

Gin, elderflower liqueur, rose syrup, fresh yuzu, fresh lemon, egg white and cherry bitters.

Japanese for “flower viewing” Hanami is the Japanese traditional custom of enjoying the transient beauty of flowers. Inspired by our beautiful tree by table 20 that’s exactly what one of our bartenders was doing when he was creating this lovely, refreshing, aromatic and floral cocktail.

Fernet Branca, green apple liqueur, apricot liqueur, fresh pineapple, fresh lime, sugar syrup and topped with Veuve Clicquot.

“Odoroki” is japanese for something surprising and this truly is an astonishing blend of flavours, the minty freshness of Fernet Branca married with pineapple, apricot, green apple and bubbles makes for a fruity, fresh and fizzy surprise.

Dark rum, dark cacao, falernum, sugar, chocolate bitters, orange bitters.

If compared to the Old Fashioned we would say that the Kenzo is “high fashion”.
Fierce, sophisticated and feminine with sweet fruity tones and a hint of dark chocolate.

Omakase is a japanese phrase that means “leave it up to you”.

Feeling adventurous or struggling to decide? Then leave it up to us and we’ll shake up a sour style cocktail (something sweet, something acidic, egg white) with our choice of spirit and/or liqueur just for you, So no need for further instructions just trust us, we got this!

Gin, umeshu, fresh lemon, rose syrup, peychaud bitter, plum bitters.

Our homage to the classic from the 80s the japanese slipper, our pink slipper is
gin based, medium sour, served long and very refreshing with flavours of plum and rose NOT slippers!

Light rum, cacao blanc, green chartreuse, cacao bitters, fresh yuzu, fresh lime, whipped coconut cream.

Japan is one of the most sought after skiing destinations in the world, most famous
for its amazing powder snow (“konayuki”). And the smooth fruity marriage of the French alps afterski staple Chartreuse along with light rum, yuzu and coconut, makes us picture ourselves sipping on one or five of these after a long day on the slopes.

Gin, umeshu, jasmin tea syrup.

Chadō (the way of tea), a simple yet complex blend of gin, jasmine tea syrup, and umeshu. Breathe . . . . sip . . . repeat!

Gin, yuzu liqueur, fresh yuzu, sugar syrup, soda water.

Quench your thirst and refresh yourself this tall fresh and fizzy asian twist on the timeless classic Tom Collins.

Shochu, Campari, Violet liqueur, Cointreau, orange bitters, peychaud’s bitters,

Meaning bittersweet in japanese this perfectly balanced bitter with a sweet violet finish really lives up to its name.

Passionfruit syrup, fresh lime, cranberry juice.

Fresh yuzu, sugar, alcohol free prosecco.

Chai tea syrup, fresh lemon, ginger beer.

Japan

Japan

Japan

Japan

Japan

Japan

Japan

Japan

Penedés, Spain

Limoux, France

Lombardiet, Italy

West Sussex, England

Provence, France

Pfalz, Germany

Ventoux, France

Piemonte, Italy

Bourgogne, France

Loire

Loire

Alsace

Alsace

Alsace

Alsace

Alsace

Chablis

Bourgogne

Bourgogne

Bourgogne

Cotes de Jura

Mosel

Mosel

Mosel

Mosel

Mosel

Mosel

Rheinhessen

Rheingau

Wien

Wagram

Wien

Wachau

Alto Adige

Marche

Rias Baixas

Valencia

Priorat

Marlborough

Yamanashi,

Pfalz, Germany

Cahors, France

Piemonte, Italy

Rioja, Spain

Mosel

Baden

Alsace

Bourgogne

Bourgogne

Bourgogne

Rhone

Rhone

Bordeaux

Valle d Aosta

Alto Adige

Piemonte

Piemonte

Piemonte

Piemonte

Piemonte

Piemonte

Toscana

Toscana

Toscana

Sicily

Bierzo

Campo de Borja

Ribera del Duero

Ribera del Duero

Jumilla

Mallorca

Willamette Valley

Santa Rita Hills

Sonoma County

Santa Barbara

Napa Valley

Yarra Valley

Tasmania

Fyllig i doften av svamp och nötig karaktär med en lätt mognadston. Smaken bjuder även den på skog, svamp och mogna smaker med en fin syra som fyller gommen, denna sake är lagrad på flaskan i källarsval temperatur minst ett extra år för att ge extra fyllighet.

Denna sake har ett sediment av ris då den pressats genom ett grovt filter, en sake av typen Nigori, den tappas från mellansegmentet i tanken och får då mer kolsyra och en pigg krämighet. Doften bjuder på nykokt ris, päron och kokos, fin frukt och krämighet i smaken med en kraftig sprits i texturen.

Unik sake som lagrats i 3-5 mån på gamla Chardonnay-fat från O-winery i Oregon Estate. Tydlig doft med inslag av fat, gula päron, torkade örter, citrusskal, mineral och rostat bröd. Fetare smak med liten sötma och inslag av rostade fat, gula päron, mandel, citrusskal, torkade örter och mjuk mineralitet.

Kid är fyllig, halvtorr till torr och har stor komplex doft och smak av citrus, melon, persika, päron, mango och exotiska frukter i vinös stil med lång komplex eftersmak av mineral och anis.

Opastöriserad, outspädd och utan kolfilter-filtrering direkt från tank till flaska ger denna sake en unik och komplex smak och doft. I doften hittar du aromatiskt nykokt ris, melon, äpple och nötighet. Smaken är spritsig, levande och bjuder på mjölksyretoner av fruktig yoghurt och brödig karaktär.

Homare Yuzu Sake är söt men frisk och läskande med tydlig smak av den färskpressade citrusfrukten yuzu som ger aromatiska toner av lime, grapefrukt och mandarin. Till en flaska pressas cirka 2-3 hela frukter.

Hyogo, Japan

Hyogo, Japan

Hyogo, Japan