This year, internationally acclaimed Japanese restaurant Zuma, which is owned and run by my friend Rainer Becker, is celebrating 10 years of success with its Zuma restaurants all over the world.
In recognition of this milestone, Zuma’s bartenders have harnessedtheir creativity and used their senses and artistry to create cocktail combinations. All the cocktail specialists possess a whimsical consideration for flavour and an eye for precision.
Only available at the six Zuma restaurants around the world these tempting cocktails were individually designed with the tastes of the local guests in mind.
So many guests who’ve had these cocktails say that it’s this simple appreciation that makes Zuma’s cocktails so special.
Inspired by beautiful, natural flavours, Zuma only uses the finest ingredients for its signature cocktails to ensure the balance is just right.
After 10 years in London this fruity cocktail plays with all the senses and it’s a favourite in Hong Kong too. Rhubarb, the quintessentially English countryside fruit, is infused with sake and then shaken with 42 Below Vodka and fresh passion fruit to make a delicious European and Asian fusion mix.
Always a popular choice in Hong Kong, this fruity martini is made from Bison Grass Vodka shaken with raspberries and passion fruit and has a hint of fresh apple juice. A delightfully tangy martini, this cocktail is a perfect balance of distinctive raspberry and passion fruit flavours.
Zuma Hong Kong’s Lounge on Level 6 of Landmark in Central District is a great place for guests to unwind and try cocktail favourites from around the world.
Since Zuma Dubai opened in 2009, the restaurant has quickly become a must-visit destination for foodies, and especially for lovers of Japanese food. The restaurant’s unique Japanese Whisky Sour is a rousing twist on the classic, and it includes smoke-infused nikka from the barrel whisky mixed with yuzu juice, egg white and a dash of plum bitters.
Devised to satisfy Miami’s glamorous crowd, the Lychee Rose Martini has an aromatic yet distinctive taste. Bombay Sapphire gin and rose-infused vodka are shaken together with lychees and lemon juice and then served in a martini glass.
Bison Grass vodka is mixed with fresh passion fruit, mint, cinnamon and pressed apple juice to make a refreshing long drink. This cocktail has truly captured the flavors of Turkey’s capital but it is also an adored tipple in the other Zuma restaurants around the world.
This tangy yet sweet combination is a favourite in the vibrant Thai capital. Fresh green basil is muddled together with pineapple and fresh pressed apples, manuka honey and 42 Below vodka. The essence of the cocktail is brought out with zesty lemons and limes to give it that added ‘zing.’