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    Atsushi Suzuki presents Tokyo’s 2018 cocktail trends

    Not long ago, Atsushi Suzuki returned to the bar scene of his native Tokyo. He combines the love for vibrant tastes that he developed in Shanghai with his Japanese talents to underline the uniqueness of every ingredient. Just for, the SG Club bar manager made 5 exciting cocktails.

    Burdock Sazerac

    The cocktail’s ingredients take you on a journey across countries and continents: we invite you to mix cognac, mastikha, and maple syrup.

    See the recipe

    Indian Fizz

    A typical, albeit entirely transparent, Indian taste: everything in the glass is bubbling, breathing off spices, and delighting your taste buds.

    See the recipe

    Napoleon Dynamite

    The balance between ingredients is the most important thing for a good cocktail. Napoleon Dynamite can serve as an example of how to balance out liqueur, vinegar, and brandy in one glass.

    See the recipe

    The Double Talk

    Yogurt in the list of ingredients shouldn’t confuse you: this cocktail comes out strong, and not at all like breakfast.

    See the recipe


    Sour, salty, and full of vegetables…it’s hard to describe the taste of this drink. You’ve got to try it.

    See the recipe

    Photo: Shinishi Yokoyama

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