8 Excellent Shanghai Bars for Cocktails & Oysters

Sponsored by Bord Bia
Irish food board Bord Bia and Jameson are teaming up with some of the best bars in Shanghai for two weeks of excellent cocktails paired with oysters. Drink up and slurp those oysters from March 12 to March 27.
And it's by no coincidence that this event falls over St. Patrick's Day!

Deals on Cocktails & Oysters
There are 8 uber popular cocktail bars where you can get exclusive Jameson cocktails paired with Irish oysters from March 12-27. These are some of the best bars in Shanghai, all within bar hopping distance.

Deals on drinks and oysters vary from venue to venue, but for the most part, cocktails range from ¥130 to ¥168, but they come with three Irish oysters! You can also get a set of three cocktails and a dozen oysters, price ranges from ¥288 to ¥398.

Participating bars include Atelier, Chameleon, Taste Buds, Atelier Izakaya, Perch, The Cannery, E.P.I.C., and Chill Out. Addresses listed below!

Here Are Some Of The Drinks

E.P.I.C. — JB Whiskey High Ball with butter-infused Jameson and The Best Partner (love this!) with cheese-infused Jameson, fresh lemon, fresh coconut milk and soda. Both drinks are ¥168 each.

Taste Buds — Jameson Mule (¥130) with passion fruit syrup, angostura bitters, lemon juice.

Taste Buds — St. Patrick’s Sour (¥130), Jameson infused with pineapple and nutmeg, lemon juice, egg white, angostura bitters

Atelier — St. Patrick’s Old Fashioned (¥130), Jameson infused with sweet rapeseed & peanut butter, angostura bitters, orange peel.

Atelier Izakaya — St. Patrick's Highball (¥130), Jameson infused with Earl Grey and osmanthus tea, soda water.
All the cocktails above come with three oysters included in the price. You can also get a set of two cocktails plus a dozen oysters for ¥288 at E.P.I.C. or for ¥398 at Atelier, Atelier Izakaya and Taste Buds.
Menus from some of the participating bars:
Happy sipping and slurping!
About Rachel Gouk
Founder & Editor, Nomfluence
Rachel Gouk is a seasoned dining journalist based in Shanghai with over a decade of experience covering food culture, restaurant developments, and the Asian culinary landscape.








