Summer Cocktails from Tokyo’s Top Hotels
Summer is in full swing, and what better way to cool down and savor the sunshine than with a refreshing, fruity cocktail from one of Tokyo's top hotel bars? Savvy has rounded up the best concoctions for imbibing this summer, whether you're sipping your drink on an outdoor terrace or enjoying it from the air conditioning while overlooking the city's skyline. Don't waste time, though—most of these masterpieces are only available through the end of August.
1. Summer Vacation, Mandarin Bar, Mandarin Oriental Tokyo: This aptly-named frozen cocktail is guaranteed to refresh, even on the hottest summer days. Orange-infused vodka is blended with mangosteen, lychee juice, dried apricots and orange peel for a slightly sweet, citrusy taste (¥2,100).
2. Champagne Mojito, The Champagne Bar, ANA InterContinental Tokyo: Two of our favorite drinks in the summer are champagne (OK, that’s one we love any time of year) and mojitos, so what could be better than combining the two? Bartender Takayuki Nakanish describes the champagne mojito (¥2,100) as “a refreshing, easy-to-drink cocktail that, unlike normal mojitos, is made without using any rum.”
3. Passione, Privé, Palace Hotel Tokyo: This cool frozen cocktail not only looks beautiful, it’s tasty as well. The flavors of kiwi, melon and passionfruit don’t necessarily sound complimentary, but somehow in the Passione (¥2,000) they just work.
4. Plum Breeze, Maduro, Grand Hyatt Tokyo: Many summer cocktails tend to be quite sweet (sometimes too sweet), but this one has a tart flavor that isn’t overpowering. The Plum Breeze (¥1,800), made with plum liqueur, cranberry juice, lemon juice and a bit of simple syrup, reminds us a little of our beloved cosmo, but with an Asian twist.
5. Black Mojito, TwentyEight, Conrad Tokyo: Another new take on the classic mojito, this one (¥1,700) uses dark rum instead of the usual light, as well as Okinawan brown sugar in the place of simple syrup. “The roasted flavor of black rum and brown sugar with refreshing mint suits the summer season,” according to the bartender.
6. Tokyo Joe, Peter: The Bar, The Peninsula Tokyo: This one is not a seasonal cocktail, but that just means we have more time to enjoy it. Inspired by the 1949 Humphrey Bogart film “Tokyo Joe” and created by bartender Mari Kamata, this cocktail (¥1,800) consists of a smooth blend of Bombay Sapphire gin, plum liqueur, Drambuie (a favorite of Bogie himself) and cranberry juice.