Starting December 1st, Grand Hyatt Tokyo will be serving winter-only cocktails, including hot cocktails made with Japanese ingredients and Christmas-themed cocktails.
Jazz Lounge Maduro on the 4th floor will be serving hot cocktails made with domestically produced Japanese ingredients from December 1st to 31st. These include the "Hot Unshu Mikanade" (1,800 yen), made with fresh Shizuoka Unshu mikan mandarins and orange liqueur, with a hint of lemon juice; the "Hot Ginger Mojito" (1,800 yen), made with warm ginger ale, mint, and lime; and the "Hot Azuki Royal" (1,800 yen), made with warm milk, brandy, and plenty of domestically grown azuki beans.
A tasting menu will also be available, allowing you to compare luxury champagne, whiskey, and more. From December 1st to 31st, a tasting menu will be available featuring two types of champagne: "Perrier-Jouet Belle Epoque" (15,000 yen), a prestige champagne and a rosé prestige champagne, made from a blend of the finest Chardonnay grapes from Grand Cru vineyards. Also available are three varieties of "The Macallan," the pinnacle of single malt whiskey, with different aging periods and casks used (18,000 yen), and a "Mouton Rothschild Tasting" (6,500 yen), featuring rare brandy and liqueurs from a first-class Médoc-classified chateau. Also, from January 1st to 31st, 2017, you can sample three types of "Islay Whisky" (9,000 yen), each produced at three distilleries on the whiskey-producing island of Islay.
In addition, from December 19th to February 28th, 2017, three seasonal strawberry cocktails will be available using Amaou strawberries produced in Fukuoka Prefecture. They include the "Strawberry Martini" (2,000 yen), which combines strawberry puree with white rum, lime, and mint, the "Strawberry Mojito" (2,000 yen), which mixes vodka and strawberry puree, and the "Leonardo" (2,200 yen), which uses strawberry puree and champagne.
From December 1st to 31st, the French Kitchen on the second floor will be offering cocktails perfect for girls' get-togethers during the holiday season. The three drinks available are "Le Ciel Blanc" (2,000 yen), a tea liqueur-based cocktail with foamed milk to resemble snow; "Etoile de Noël" (2,000 yen), a citrus-blue cocktail topped with star-shaped peel; and "Chand de Fraise" (1,500 yen), a bright red Christmas-colored strawberry cocktail.
From December 17th to 25th, the Oak Door Bar on the 6th floor will be serving "Twinkle" (2,000 yen), a martini-style cocktail with a beautiful two-layered Godiva chocolate cocktail and fresh cream. Additionally, winter cocktails using premium liquors with fans both in Japan and overseas will be introduced on a monthly basis. In December, cocktails using Hendrick's Gin, made with traditional recipes and carefully selected ingredients, will be available (1,500 yen each). In addition to the "Hendrick's Martini," three other drinks will be available: "Hendrick's Tonic," which combines Hendrick's Gin with tonic water and lime juice, and topped with cucumber and mint; and "Hendrick's Flaming," which combines Hendrick's Gin with apple brandy and pomegranate syrup, topped with sliced apples.
In January, cocktails using Monkey Shoulder, a groundbreaking whiskey from a traditional Scottish brand, will be available (1,500 yen each). The three drinks available include "Monkey," a hot cocktail made with Monkey Shoulder and the finest 100% sugarcane syrup, diluted with hot water and grated ginger; "Monkey Julep," a Monkey Shoulder cocktail with sugarcane syrup and plenty of mint; and "Fresh Monkey," which combines Monkey Shoulder with plum wine, ginger ale, and lime juice.
In February, they will be offering cocktails (1,500 yen each) using Sailor Jelly, a rum distilled in the Virgin Islands blended with various spices such as vanilla, lime, and cinnamon. There are three types to enjoy: "Mystique Sailor," made with banana liqueur, orange liqueur, and mint; "Miss Caribbean," made with sugarcane syrup, pineapple juice, and lemon juice; and "Caribbean Coco," made with Sailor Jelly, cream, and brown sugar, and sprinkled with cocoa powder.
