Reply Bar

GIN, YUZU SAKE, BERRY, HAWTHORN
金酒、柚子清酒、莓果、山楂

A girly, tart, low-alcohol cocktail built on the Gin Fizz structure.

With gin and yuzu sake as its core.

On the palate, the citrus-like tartness and slight sweetness of yuzu sake arrive first, followed by the lively berry notes (raspberry, strawberry) spreading across the tongue, while hawthorn adds a gentle, deep red sourness. The finish is clean and light, with a delicate upward lift of bubbles — as fresh and playful as a young girl‘s skirt in the breeze.

Widened sofa booths face the bar counter. A central tall cabinet, same as the Shanghai location, stores homemade ferments and Reply’s signature kombucha. Wall shelves at varying heights hold patterned glass mixing glasses. At night, candlelight through the glass creates dotted halos.

Different shelf heights control the light. Each mixing glass acts as a shade, refracting candlelight. This low, point-source lighting matches Du Fu‘s verse: ”Heavy flowers weigh down Brocade City.“

Chengdu has frequent rain. At dusk, flowers hang low and heavy. Candlelight differs in form but shares the spirit of rain-soaked flowers. The faint light in humid air is not sharp. It lowers onto the booths and cabinet, forming scattered light spots like stars. The night is still young. Drink.

MEZCAL, OOLONG MILK, MACADAMIA, PRICKLY PEAR

梅斯卡尔龙舌兰、乌龙奶茶、夏威夷果、仙人掌果

A dry, smoky, unsweetened, tea-forward cocktail built on the Oaxacan Old Fashioned structure.

With the smoky character of mezcal as its core.

The tea and milk notes of oolong milk softly embrace the smokiness; macadamia brings a delicate nutty richness, while prickly pear adds a bright, tart balance. The result is dry and unsweetened, with a lingering finish of smoke and tea.

RUM, TOM YUM, PINEAPPLE, ALMOND, BASIL
朗姆酒、泰式冬阴功、菠萝、杏仁、罗勒

An exotic, savory-sour, food-forward cocktail built on the Mai-Tai structure.

With a distillate of rum and Thai Tom Yum paste as its core.

The fluffy, tropical fruit foam of pineapple, combined with the soft aromas of almond milk and basil, delivers a seaside-inspired, multi-layered drinking experience.

Grain Buds. Wheat grains fill with starch, and rainfall gradually increases. All things in the world are growing, yet they remain in a state of ”almost full, but not yet full.“

This sense of measure is also present in a cocktail based on grain-fermented alcohol.

Rice wine, huangjiu, and sake all come from grains. Their flavors unfold slowly — clean on the entry, with a slight sourness at the finish, a trace left by fermentation.

Around the time of Grain Buds, these wines can be paired with certain complementary ingredients:
Green tea brings a crisp freshness. Green apple and green olive provide a slightly astringent sourness.
Yuzu offers bright citrus notes. Bamboo leaves bring the lingering sweetness of the wild.
Rose gives a thin layer of floral aroma. And a bit of chili sauce — not spicy, but adding a subtle structure to the drink.

It is not about crowding all the flavors together. It is simply that during this solar term, each pairing can find its own balance.

Grain Buds is the time when plants fill with starch, and also a time when the palate can slow down.

From May 21st to May 25th, come have a drink. In the glass, you will find the warmth of grain-based alcohol, the scent of bamboo leaves and green tea, and the sense of measure that comes with ”not chasing full perfection.“

GIN, QUINCE, FLORAL, PLUMERIA

金酒、榅桲、花香、鸡蛋花

A floral, tannin, tea-like cocktail built on the White Negroni structure.

With the botanical freshness of gin as its core.

The slight tartness of quince intertwines with the rich floral notes of plumeria, while tannins bring a delicate tea-like finish — overall fresh and elegant, with a harmonious balance of fruit and flowers.

A creamy, peaty ice cream cocktail built on an Ice Cream Milk Punch base.

With an alcohol drizzle made from smoky peated whisky as its core.

Poured over smooth vanilla ice cream, infused with the fruity notes of fig and raisin, and finished at ultra-low temperature to create a warm, sweet, dessert-like cocktail with rich, layered textures.

In urban design, ”spatial symbiosis“ means buildings and the city engage in active dialogue at their boundaries. We continued the relatively enclosed facade approach from Shanghai — not rejecting the city, but respecting the street‘s rhythm.

In Chengdu, a wooden textured wall shields the main outward-facing space, creating a quiet interior. On its extended part, we embedded travertine benches for pedestrians. This bench becomes a soft interface between building and street. Passersby can rest there, and the storefront becomes a considerate footnote to urban life.

On a deeper level, Reply explores the complementary relationship between architecture and the city — closed and open, private and public, introverted and extroverted. These are not contradictions, but achieve symbiosis through careful interface design. This symbiosis preserves the immersive drinking culture inside while returning ease to the street, making the city more worth lingering in and more warm.

BRANDY, ARTICHOKE, OYSTER LEAVES, CAMPARI

白兰地、朝鲜蓟、牡蛎叶、金巴利

A savory, chocolate, bitter‑sweet cocktail built on the French Negroni structure.

With the rich depth of brandy as its core.

The umami of artichoke and oyster leaves, accompanied by the deep bitter notes of chocolate, is balanced by Campari, resulting in a well‑layered flavor profile.

Every year, May 13 is World Cocktail Day.

It goes back to 1806. That May, a newspaper in New York wrote down what “cocktail” meant for the first time: spirits, sugar, water, and bitters. Just a few words, but they gave bartending something that could be understood and passed on.

In 2006 — exactly 200 years later — the Museum of the American Cocktail made it World Cocktail Day. Not to celebrate the invention of any particular drink, but to mark the moment it was written down. From that point on, bartending was no longer just a craft passed by word of mouth. It became knowledge.

This year is 2026. 220 years.

Reply Bar wants to do one thing: make a few drinks, carefully, on this day.

No recreations. No retro themes. Just standing where we are today, using today’s ways, to respond to the things that took 220 years to reach our bar. Every drink is a bartender’s take on time — proportions, temperature, touch, and that small judgment of what a guest might want right now.

Those things are written in recipes as steps. Behind the bar, they’re daily practice.

World Cocktail Day at Reply Bar · May 13–17.

If you happen to be around, stop in for a drink. Consider it a pause for this 220-year journey.