Shanghai's Hottest Bartenders
We're swiping right on some of the finest ladies and gentlemen in Shanghai's cocktail scene. Today we're spotlighting Kimi Chu of Trio.
This is part of our cover story, Shanghai's Hottest Bartenders. Click to see our previous features: Cross Yu of EPIC, Faye Chen of Speak Low, Logan Brouse of Logan's Punch, Macarena Rotger of 1515 WEST Chophouse & Bar, Michael Chen of The Cannery and Geo Valdivieso of UNÏCO.
Check back tomorrow to see who's up next.
About Kimi
Kimi Chu has progressed in his cocktail-making career at a staggering speed. Just four years ago he was learning the ropes from Aaron Feder (now of Candor) at el Ocho.
He continued to hone his skills under Feder's direction at Heyday, and eventually worked his way up to managing the bar. Then, late last year at the tender age of 26 he struck out on his own with Trio.
Chu hates to choose a favorite, but if backed into a corner, he's particularly proud of his Kung-Fu Tea (RMB108) cocktail. It starts with Talisker 10-Year single malt, to which he adds another splash of single malt, Glenfiddich 12-Year infused with smoky lapsang souchang tea.
Fresh lemon and simple syrup make it sweet and sour, while egg white makes it bouyant and frothy. Peach bitters give it fragrance and complexity. It's a whiskey sour with Chinese (and Scottish) characteristics.
Find it: Trio, 36 Tai'an Lu (nearXingguo Lu) 泰安路36號 (近興國路)
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