Name:

Reo Nomura

Bar:

Soho Japan

Cocktail Name:

Sumire

Method/Ingredients:

Asahi beer (500ml)
Madeira (150ml)
60ml Ichibannfuda
12ml Kyohou Liqueur
50ml Frese Grapefruit Juice
Top up with Yuzu-flavoured Asahi Beer Foam
Yuzu-Zest

Name:

Lee Hyde

Bar:

Vanilla Rooms

Method/Ingredients:

Asahi beer(500ml)
Madeira(150ml)
2 eggs
cream(150ml)
sugar syrup (100ml) and a Japanese mixture of spices known as Shichimi Togarashi 50ml Nikka All Malt Japanese Whisky.
15ml home-smoked plum and hoisin syrup
3 dashes Hydes lime
rose and ginger bitters
1 tangerine zest

The mixture, once ready, will be strained into the drinking vessel, straight up, and finished with a small amount of citrus zest.

Name:

Francesco Piazzoni

Bar:

Cocoon Restaurant

Method/Ingredients:

50ml Tosa Yuzuchu Rikuentai (This shochu is made from the spring water from the deep ocean. Honey and Tosa (Kouchi) yuzu are added to base shochu).
25 ml Pear infused shuchu (Jun Shochu)
15 ml Calpico (milk-based soft drink with a hint of citrus flavor, well-known as calpis water, calpico is loved by many fans in Japan)
15 ml Boiron pear pure
10 ml Teisseire rose syrup

Name:

Tiziano Tasso

Bar:

The Hospital Club

Cocktail Name:

Breakfast in Tokyo

Method/Ingredients:

12 Leaves of Basil
10ml Cinnamon Syrup
50ml Tequila Tapato Blanco
3 Drops A ngostura Bitters
Top Generously with Asahi Beer

Muddle the Basil Leaves with the Syrup, add crushed ice and the others ingredients. Whisk and Finish with Asahi Beer Garnish: Basil Spring, Cinnamon Stick

Name:

Francis Woolf

Bar:

Le Gothique

Method/Ingredients:

Blueberries, Raspberries, White Rum, Lime, Crushed Merengue, blended and strained into glass. Fresh merengue lakered on top, cooked with blow torch. pierced with straw.