The Western bar scene may have written the rulebook for cocktails, but Asia is rewriting it. In the past decade, Asia has started to lead the global cocktail conversation by pushing boundaries with avant-garde techniques and regional ingredients, all tied together with immersive storytelling. One such cocktail bar is Dentree in Shanghai by Rémy Cointreau, the world’s first carbon-neutral bar and the first eco-friendly bar in mainland China.
Hidden within China’s first eco-friendly compound, sustainability is in its building’s very bones, as eco-friendly materials were used where possible in its construction. Plants are grown on the rooftop—which also hosts a solar-powered lighting and electrical system—and eventually make their way into your glass.
Dentree isn’t just serving incredible drinks, it’s also pushing the envelope in the F&B industry by setting a new precedent by achieving total carbon neutrality. It also acts as a flagship location for Rémy Cointreau masterclasses, events, workshops, collaborations, sustainable initiatives, and, of course, glamorous parties. These are all hosted within its luxurious space, which features clean lines, creating a serene atmosphere that complements its sustainability ethos.
The face and one of the creative minds behind Dentree is Gary Hu, who serves as its General Manager. He worked his way up in the spirit world (the literal one) for 15 years at various five-star hotels and bars in Michelin-starred restaurants. Hu has now progressed beyond participating in cocktail competitions in China to acting as a competition consultant and judge. The 35-year-old also travels abroad for guest stints to Tokyo, Ulaanbaatar, Seoul, and, recently, Kuala Lumpur and Penang. Robb Report Malaysia recently caught up with Hu at No Bar Here, an 80s-inspired cocktail bar in Penang where he had a guest stint.
It seems that Hu is shaking up more than drinks—indeed, he’s shaking up the future of mixology. “We collaborate with a famous organic farm in Shanghai for ingredients. We use the plants and herbs not only in our drinks but also to create edible garnishes made from leftovers, elevating eco-consciousness into an art form,” he says. “If we source fresh grapes, we use every part of them, including the stalk and skin, to make a crispy garnish. We also use chives, chillies, and even cabbage along with more conventional ingredients such as lemongrass and Thai basil.” Nothing goes to waste at Dentree, and even their scrumptious bar food is made from unconventional ingredients such as crispy pigtails and deep-fried fish bone.
“We also like to play around with exotic ingredients, such as ants from Yunnan, which are known for their anti-inflammatory and pain-relieving properties,” Hu says. “We infuse them into spirits for some added acidity.
“At Dentree, we offer brands from Rémy Cointreau’s diverse portfolio, including Rémy Martin Cognac Fine Champagne, Cointreau Liqueur, and Bruichladdich Single Malt Whisky,” Hu continues. “I love using The Botanist Islay Dry Gin for our Adjusted Adjusted Bamboo cocktail—it’s remarkably balanced, even with its 22 hand-foraged botanicals, and impressively smooth despite its high ABV. I elevate it with a blend of turmeric, black pepper, litsea, bergamot, and aged yellow wine to create a complex yet harmonious profile.”
To discover his fabulously complicated Osmanthus Blossom cocktail recipe, which includes dehydrating grapes for 24 hours to turn it into edible ‘leather’, visit him at Dentree, where Hu will only be too happy to share it with you.
