Shangri-La Hotel, Tokyo announces a series of new Signature Cocktails developed in conjunction with famous mixologist Shuzo Nagumo.
The Signature Cocktails will be available exclusively at The Lobby Lounge from 15 June 2015.
Inspired by flowers, the Signature Cocktails are designed to complement the bar. Pleasing to the taste, these drinks are made with tea leaves served at The Lobby Lounge.
One of the Signature Cocktails is the Shangri-La Martini, a dry, yet flavourful mix of Daiginjo Amabuki and Tanqueray No.10, infused with rose and French vanilla tea and Bobs Lavender Bitters; by replacing Vermouth with Sauternes, the masculine cocktail is transformed into a smooth feminine version with a dash of sake to render a sense of place. Abelia yeast from Amabuki adds a fruity taste.
Taste: Floral with a hint of bitter sweetness
Evening Teapot Punch
The idea for the Evening Teapot Punch is drawn from a punch cocktail to be shared with friends, family or colleagues. Served in a tea cup, grilled orange infused cognac adds a hint of caramel-like aroma to hot water whereas Hibiscus and rosehip tea, homemade raspberry shrub and Bobs Lavender Bitters bring floral flavour and aroma to life. Dry ice is poured into the teapot to cool down the punch while dispensing the floral scent.
Taste: Floral, burnt orange, hibiscus, rosehip
Food pairing: Tea sweets, fruits, cheese cake, fruit tarts
The Floration draws its name from floraison (“bloom” in French) and ration (“to give out” in English). Drawing inspiration from a wedding bouquet of flowers, the cocktail is named with a connotation of sharing happiness with everyone. Based on Gray Goose Poire with bursting floral and herbal flavours, Floration is infused with chamomile and spearmint tea, elderflower liqueur, lemon juice, rose water, egg white and jasmine syrup. To enjoy the full effects of aroma-matching, the drink is served with a drop of Essence of Shangri-La and dry ice in a sugar pot cooked with smoke.
Taste: Refreshing; a profusion of flowers
Recommended: Aperitif or digestif
Food pairing: Tea sweets, fruits
True to the spirit of cocktails conceived from innovative and creative ideas, the bar’s Mixology Cocktails include Cloudy Yuzu Sour, Chocolate Gift Martini, Salty Air Dog, Mai Piña Colada and Living Dead.
Original spirits, cutting edge equipments and techniques are employed to create Mixology Cocktails: these include a vacuum machine, an oven, homemade infused spirits soaked in alcohol, homemade syrup and a smoke gun.
Cloudy Yuzu Sour
Using yuzu grilled on low heat, Cloudy Yuzu Sour is a fresh, yet slightly bitter gin-based cocktail with a distinctive caramelised aroma. It is mixed with Harvey Bristol cream sherry rendering both sweet and bitter flavours. The name “cloudy” derives from the upper layers of foam resembling layers of clouds.
Recommended: All day
Food pairing: Chocolate, appetiser, fish
Chocolate Gift Martini
A tour de force, Chocolate Gift Martini is made by cooking smoke and instantaneously encapsulating it in a Martini glass wrapped like a gift. It is made with pandanas leaf and finished with fragrant nutmeg garnish.
Taste: Nutty, smoky
Salty Air Dog
A twisted version of Salty Dog, this cocktail has a fragrant scent of lemongrass, coupled with salty foam floating on top of the glass. Lemongrass soaked in vodka and fresh grapefruit add a refreshing sensation. Using equipment called, espuma1 (a compressed gas cylinder), salt is applied on the edge of the cocktail glass and transformed into foam. It is a refreshing summer drink with a citrus aroma of yuzu peel.
Recommended: All day, during meal
Food pairing: Fish, spicy food
1 Espuma means foam in Spanish.
Mai Piña Colada
A cross over between a Mai Tai and Piña Colada, Mai Piña Colada is a playful cocktail: while Mai Tai means “excellent” in Tahitian, this cocktail takes on jeu de mots by calling his drink Mai Piña Colada which also stands for “my Piña Colada”. Adding lime to a Mai Tai mix gives Mai Tai, while replacing the Mai Tai mix with rum makes Piña Colada. To give deep flavours to the Piña Colada, Mai Tai mix is added so that the cocktail becomes like a smoothie. To give a foamy cappuccino-like texture, raspberry purée is added at the bottom of the glass. The result is a tropical, fruity cocktail with a sweet sensation.
Taste: Sweet and creamy
Recommended: During meal
Food pairing: Thai dishes and spicy food
Living Dead is named after reviving the dead who wants to drink this cocktail made with a blend of Plantation XO, Yzagierre 1884 and Nocello; it is a masculine cocktail and a perfect companion for cigar. It is served in a decanter in the shape of a skull with smoke cooked inside.
Taste: Rich, smoky, full body
Cigar pairing: Partagas Serie D No. 4
NEW SIGNATURE AND MIXOLOGY COCKTAIL MENU AT THE LOBBY LOUNGE
Period: Monday, 15 June 2015 onwards
Place: The Lobby Lounge, Shangri-La Hotel, Tokyo
Cocktail hours: Sunday to Thursday and public holidays 5:30pm to 12:00 midnight;
Friday, Saturday and day eve of public holidays 5:30pm to 1:00am
Please visit www.shangri-la.com/jp or call (81 3) 6739 7888 for reservations.