Union Trading Co menu explores cocktail eras
Shanghai’s The Union Trading Company has launched a new menu inspired by the evolution of cocktail history.
Titled ‘Snapshot of the Time’, the menu takes guests from the 19th to 20th century, showcasing different cocktail eras and how techniques have evolved over time, while using ingredients such as chicken and cheesecake to draw out the team’s personal memories.
Drinks on the menu are based on distinct periods; from the golden age and Prohibition to the Tiki craze, the modern revival and to contemporary minimalism. The team have reimagined iconic cocktails from each era.
The recipes, while respecting tradition, also bring a personal touch from each member of the team with stories that are uniquely theirs.
For example the Three Cup Chicken is inspired by one of bartender Rico Wei’s all-time favourite dishes: San Bei Ji (Three Cup Chicken). The cocktail’s ingredients of Olmeca Sliver Tequila rice wine, coconut, basil, Tabasco, sesame oil are clarified for a clean base that is said to give the savoury texture of the original dish, while being ‘perfect’ for summer sipping. It is topped with three droplets of infused oils to finish.
Peas in a Pod, meanwhile, was inspired by bartender Pawa Li’s trip to Guilin in China, and more specifically a street-side snack of green mango with honey and plum sauce. Reimagined with a southern twist, Li has used pineapple beer from Guangdong alongside gin, asparagus, pear, matcha, peas and mint to capture it in a cocktail.
Also new on the menu, founder and owner Yao Lu’s Mi Amor – inspired by someone dear, and their ‘unwavering love’ of Basque cheesecake.
The cocktail is designed as a post-dinner sipper and built with vodka as the base, featuring a rich cheesecake blend of cream cheese, slated biscuits and vanilla.
Lu has also created the Mulled Wine Fizz, which he calls a ‘chilled reinterpretation’ of classic mulled wine. It is made by partnering a spiced Tempranillo reduction with Cognac, fresh citrus, egg white and soda.
“It’s like taking a cosy Christmas sweater and tailoring it into a breezy short-sleeve – familiar in spirit, but refreshed in form”, he added of its inspiration.
Other serves then include Captain Patrick (made with mezcal, parmesan cheese, mint oil, pineapple, palm sugar, greek yoghurt and lemon) that draws from the cartoon SpongeBob SquarePants, and the Thai-Tanic, described as a ‘modern Milk Punch’ with umami flavours of Thai-style curry shrimp, achieved by combining vodka, lemongrass, guava, honey, lime, coconut milk and curry.
The Union Trading Company is located in Shanghai’s French Concession neighbourhood and is open daily from 6pm-2am.
Last year, Lu opened a second bar in Suzhou, China.
Snapshot of the Time is only available at the Shanghai location.
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