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№ 01 · 11 pours on the board

What the world
pours.

A counter-style index of every pour worth knowing — tea on the left, cocktails on the right, fermentation in the basement.

Today's pick → All pours

THE COUNTER № 01

01

Hot · 7

Iced · 3

Room · 1

tea

Darjeeling A Himalayan tea Britain stole the seedlings for and India taught the world to call "the champagne of teas" — the rare black tea light enough to read like wine. hot · india
Green tea A leaf that fights oxidation by definition — pan-fired in China, steamed in Japan, sun-dried in Korea, and somewhere in those three steps, three traditions diverged. hot · china
Longjing A Hangzhou green tea pan-fired by hand into flat blades — the Chinese answer to sencha, and the cup most famous Western critics taste before any other. hot · china
Matcha A green powder that doesn't dissolve so much as suspend — the only tea where you drink the leaf, whisked into a single bowl, the colour of new spring. hot · japan
Sencha The everyday Japanese green — steamed within hours of plucking, rolled into thin needles, and the cup most Japanese kitchens reach for first. hot · japan

coffee

cocktail

Mojito A Havana highball that argues, persuasively, that the simplest cocktails are the hardest to make well — five ingredients, one of them alive. 11% abv · iced · cuba

spirit

Soju A small green bottle that pours the cheapest seat at the Korean table — and the most political drink in East Asia, fought over by tax law for sixty years. 18% abv · room · korea

traditional

Makgeolli An unfiltered Korean rice brew that lives in two states at once — milky in the bowl, alive in the bottle, fizzing slightly because the yeast never quite gave up. 6% abv · iced · korea

soft

Horchata A name shared across two oceans by drinks that share almost nothing — Valencian tigernut milk, Mexican rice milk, and a continent's worth of variants in between. iced · mexico

Hot pours

7

Iced pours

3

Room temp

1

Back of the bar

House terms

ABV

Alcohol By Volume — the percentage of pure ethanol in a beverage by liquid volume. The standard global metric for alcoholic strength.

Brewing

The process of preparing a beverage by steeping, boiling, or fermenting raw ingredients in water. Used loosely for tea/coffee infusion and strictly for beer/sake/makgeolli production.

Distillation

Heating a fermented liquid to vaporize the alcohol (which boils at 78°C, lower than water at 100°C) and condensing the vapor back to liquid — concentrating the spirit.

Fermentation

The metabolic process by which yeast or bacteria convert sugar into alcohol, acids, and CO₂ — the foundation of all alcoholic drinks and many non-alcoholic ones.

Issue 01

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