Bar Pomme

Citadelle Gin, Watermelon Juice, Chamomile Tea, Olive Oil, Shiso, Guava, Raspberry

Named after Tonginbang, the historical name of Tongin-dong from the Joseon era—a place that means “where people come and go.” This summer cocktail brings together the refreshing juiciness of ripe watermelon and the bright acidity of raspberry. The gentle aroma of gin and chamomile tea evokes a peaceful summer night in Seochon, while olive oil and guava add a layer of smoothness and depth. A fleeting yet vivid taste—like taking a bite of Seochon’s beautiful summer at the end of the day.

Archie Rose Gin, Apple Eau de Vie, Fino Sherry, Elder Flower, Absinthe, Celery Bitters

The crisp clarity of gin meets the fragrant fruitiness of apple eau-de-vie. A touch of fino sherry adds a dry, elegant nuance, while elderflower lends gentle floral sweetness. Absinthe and celery bitters complete the finish with layered herbs and spice—a refined reinterpretation of Pomme’s signature apple martini.

Planteray Dark Rum, Peanut, Tomato, Allspice, Lime Juice, Aperol

In a glass tinted red, the evening of Seochon is reflected. The tartness of tomato and the nutty warmth of peanut form an unexpected harmony, balanced by gentle spices and refreshing acidity. A touch of green leaf garnish breathes the spirit of the season into the glass.

Benromach 10y, Fermented Passion Fruit, Pineapple, Sage, Giffard Elder Flower, Banana

Capturing the mood of an autumn day beneath Gyeongbokgung’s stone walls, where golden ginkgo leaves drift through the air. The bright aroma of fermented passion fruit blends with the deep, warm notes of whisky, leaving a gentle, lingering sweetness—like a calm moment under a ginkgo tree. A special collaboration with the Seochon Editor, introducing the charm of Seochon.

Calvados, Gamhongro, Sikhye, Crème de Cassis, Jasmine, Palo Santo

Calvados and aromatic Gamhongro (a traditional Korean liqueur) meet Sikhye, a classic Korean rice drink, creating gentle sweetness and soft grain notes. The deep berry richness of crème de cassis blends beautifully with jasmine’s floral touch, while the warm aroma of palo santo envelops the glass, leaving a calm and comforting finish—a healing cocktail for the senses.

Maker’s Mark Bourbon, Hoji Tea, Mushroom, Ginger, White Balsamic Vinegar, Wormwood Bitters

Bourbon whisky infused with roasted hojicha is layered with mushroom and ginger, capturing a deep, nutty richness and a subtle, spicy aroma. The bright acidity of white balsamic vinegar and the herbal nuance of wormwood bitters bring perfect balance, while a delicate mushroom chip garnish completes the experience with a unique finish. A drink that embodies the earthy scent of Inwang Mountain—a glass filled with the soul of Seochon.

Sierra Tequila Sliver, Mezcal, Korean Melon, Lemon, Lemongrass

The name combines “Okin (玉仁),” from Seochon’s Okin-dong, and “Yullyang (栗香),” meaning the fragrance of fruit. A delicate harmony of sweet, mellow chamoe (Korean melon) and bright lemon freshness unfolds, while soft lemongrass notes carry the deep, earthy richness of agave. A gentle mezcal smokiness and silky melon foam linger lightly—like a summer evening breeze passing through Seochon.

Calvados, Cold Brew, Chestnut Paste, Cardamom, Giffard Amaretto, Cream Cheese, Matcha, Milk

Named after Jeongan House, the birthplace of King Sejong where Bar Pomme resides, and “Gabae,” the old Joseon-era word for coffee. A gentle apple aroma blends with the warm spice of cardamom, while rich cold brew, chestnut paste, and amaretto create a deep, velvety sweetness. Cream cheese and milk add a smooth texture, making this dessert-style cocktail a delicate harmony of sweetness and spice.

Pierre Ferrand Cognac, Amontillado Sherry, Cocchi Sweet Vermouth, Grapefruit, Hazelnut, Elder flower

Like a quiet scene of Seochon at night—moonlight spilling over alleys and stone walls. Deep cognac notes meet the crispness of aromatized wine, brightened by the fresh scent of wildflowers and grapefruit. A gentle nuttiness of hazelnut grounds the balance—a drink to be savored beneath Seochon's moonlight.

Non-alcoholic Chardonnay, Lemon Balm, Jeju Camellia tea, Apple cider vinegar, Paul GIRAUD Grape juice, Seasonal fruit honey syrup

Chardonnay non-alcoholic wine is infused with lemon balm and Jeju camellia tea, adding a layer of elegant aroma. Subtle acidity from apple cider vinegar blends with the crisp sweetness of green grape juice, while seasonal fruit honey syrup brings gentle harmony. A non-alcoholic cocktail that delivers depth, balance, and a refined finish—without the alcohol.