Haku Vodka, yuzu, sake, prosecco, mint

Haku Vodka, lychee & rhubarb puree, rose, sencha green tea, lemon

Roku gin, matcha plum wine, mint, lime, salted honey & rockmelon foam 22

Herradura Tequila, Aperol, Mezcal, chilli mango + lime syrup, lime, togarashi

Herradura Plata, apple, kiwi fuit & lemongrass puree, lime, soda

Roku Gin, Campari, sweet vermouth, orange umeshu (plum wine), grapefruit zest

Sesame oil washed Woodford Reserve Bourbon, chestnut, chocolate bitters, clarified with red bean milkshake

Woodford Reserve rye whiskey, cherry cola reduction, cynar, aromatic bitters, peated Scotch mist, cherrywood smoke

Suntory Toki whisky, chocolate and angostura bitters, orange peel

Ichiro's Malt malt & grain Japanese whisky, mizunara smoked okinawa black sugar & honey syrup, walnut bitters, Japanese sweet potato, served with imo dango. This complex cocktail was created as an entry for the "Spirit of Chichibu" cocktail competition by our staff member Catherine.