To watch Jennifer Hugé, Service and Beverage Director for the FYN Group, make a cocktail is to watch art being created right before your eyes. 

As part of our new video series with House of Suntory, we spent the morning with Jennifer at Eat Out three-starred restaurant FYN as she crafted two cocktails using Hibiki whisky. 

The first drink, Bamboo Carré, celebrates her love of three countries: France, Japan and South Africa, combining Hibiki whisky, Bénédictine liqueur, Oloroso Sherry from Saldanha and sweet vermouth. The second, Fruit and Flower, uses strawberry and rhubarb cheong, red rice saké, sakura tincture and Hibiki whisky, clarified with Amasi and force carbonated. 

Watch the video below to see Jennifer’s precise technique and inspired ingredient selections in action. 

 

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In conversation with Jennifer
We chatted with the award-winning mixologist to learn more about her cocktail philosophy… 

How do you balance respecting tradition with bringing your own style to classic recipes?
The structure of a classic cocktail always remains intact, and the flavour profile must be recognisable to the original. The ingredients and overall composition stay true, but the twist comes in how each element is prepared. This is where creativity lives. For example, a traditional base spirit might be infused or treated differently – often with botanicals from our own garden – allowing the drink to retain its identity while gaining a distinctly African expression. It’s about enhancing tradition, not replacing it. 

How has your approach to classic cocktails evolved throughout your career?
It has evolved significantly. With time has come greater clarity and focus – learning that simplicity is often the most powerful tool. Rather than overcomplicating cocktails, the emphasis is now on perfecting each individual ingredient. As confidence and maturity have grown, the approach has become more seasonal, local and expressive. Indigenous South African ingredients play a larger role, balanced with inspiration gathered through travel. Sake, in particular, has become a great love – bringing the essence of Japanese tradition into the menu. Ultimately, cocktails must speak to the emotion and sense of place of each restaurant. 

What unique characteristics of Hibiki inspired these cocktails?
Hibiki embodies elegance and craftsmanship. The harmonious blend of malt and grain whiskies reveals notes of honey, orange peel and florals, layered with subtle complexity from ageing in different cask types. It is pure yet nuanced – a whisky that whispers rather than shouts. The highball, for instance, is deeply rooted in Japanese drinking culture. By using forced carbonation instead of soda water, the cocktail stays refined while adding a contemporary twist that elevates the experience. 

Jennifer Hugé

What makes Japanese whisky different to work with compared to other spirits? Japanese whisky is defined by meticulous attention to detail. From the purity of the water used to the multiple distillation methods, every step is designed to preserve delicacy and balance. The terroir plays a vital role in how the whisky matures, influencing flavour development in a way that is both subtle and distinctive. This precision demands respect when working with the spirit. 

What does “mastering classic cocktail skills” mean to you as a mixologist?
When the balance is perfect, there’s usually a little happy dance behind the bar. But mastery takes time – sometimes months – to truly refine a cocktail. Much like cooking, cocktails are built from multiple components, each of which must be perfected on its own before the final drink comes together. Understanding how those elements interact is when mastery begins. 

Where does your passion come from?
The passion comes from people, place and purpose. For over two decades in hospitality, the joy has always been in creating moments – caring for guests, mentoring teams, and expressing a landscape through flavour. South Africa’s extraordinary natural diversity continues to inspire, offering endless possibilities through its botanicals, fruits and grains. Beverages are a powerful storytelling tool, and when crafted with intention, they can capture memory, emotion and a true sense of place in a single glass. 

Stand a chance to win a R5 500 voucher for FYN Restaurant, plus a bottle of Hibiki whisky, Roku gin and Toki whisky. Like and comment on the video on Instagram and fill out the entry form here.  

T&Cs apply; competition closes 11 March 2026. The winner will be contacted via email. Entrants must be over the age of 18.  

Alcohol is not for sale to individuals under the age of 18 years. Drink responsibly. ⁠ 

House of Suntory is a sponsor of the 2026 Eat Out Woolworths Restaurant Awards, set to take place on 23 March at the Baxter Theatre Centre. Keep an eye on Eat Out’s platforms for all the latest updates.