The bar's flagship. Gochujang (fermented Korean red pepper paste) is reduced with sugar to create a savory-sweet syrup that brings umami and heat to the classic Paloma. The grapefruit provides bitterness to balance the syrup's richness. It's immediately recognizable as Susan Choi's cooking style translated to cocktails.
Tips from diners
Start with this. It's the DNA of the bar — if you like this, you'll like the rest of the menu.
Soju (Korean distilled spirit, 20% ABV) replaces vodka or gin in various house cocktails. Expect spirit-forward drinks with Korean influences — gochugaru (red pepper flakes), yuzu, beet, or other seasonal elements. The menu rotates monthly.
Tips from diners
The soju cocktails change seasonally. Ask what's new — the bartenders are proud of monthly rotations.
Pandan (Southeast Asian plant leaf) brings a subtle grassy-floral note to an otherwise classic daiquiri. The syrup is made from pandan leaves steeped with sugar. Shaken with fresh lime and aged white rum, then topped with silky egg white foam. It's herbaceous and refreshing without tasting medicinal.
Tips from diners
Order this if you want something less spicy than the Paloma but still adventurous. The pandan is subtle — a learning curve, not a shock.
The most provocative drink on the menu. Kimchi juice (fermented vegetable liquid) adds sourness and funk to a martini riff. This is not a gimmick — the juice's lactic acid and garlic work like vermouth. Served up and stirred, garnished with a kimchi-brined olive. It's an acquired taste, but devotees swear by it.
Tips from diners
Ask the bartender if you're unsure. This drink divides opinions — some love it, others hate it. Staff will be honest about what you're getting.
Curated boards to pair with cocktails. Mix of European charcuterie and Korean pickled vegetables (kimchi, radish, etc.). The idea is to alternate sips and bites — the acid and funk in kimchi clean your palate between cocktails.
Tips from diners
Order a board for the table. The mix of European and Korean flavors complements the cocktail program perfectly.
Founded by Susan Choi after the runaway success of her German-American-Korean street food venture, Mr. Susan opened in a softly-lit basement on Krausnickstraße. The bar marries Korean flavors (gochujang, soju, kimchi juice) with classic cocktail techniques. Think Korean Paloma with gochujang syrup, pandan daiquiris, and creative charcuterie. The space — peacock blue, velvet sofas, star-patterned ceiling — is Instagram-bait, but the drinks back up the vibe.
Book ahead, especially Thursday-Saturday. The basement fills quickly and the space doesn't accommodate walk-ins well after 9pm.
This is a late-night destination. Arrive after 10pm for a more relaxed vibe; before 8pm is quieter and better for conversation.
Expect to pay €14-15 per cocktail plus service charge. The bar doesn't have beer — it's cocktails-only. No walk-ins after 9pm on weekends.
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