8 at The Londoner

Yamazaki 12 year, Hibiki Harmony, Hakushu Distiller’s Reserve, WhistlePig 6 year rye, barrel/chocolate/orange bitters, chocolate wax

Lyre’s Dark Rhum, calamansi, passionfruit & vanilla, kombucha, mint

Belvedere vodka, homemade dashi cordial, ube, citrus fruits, Veuve Clicquot Brut Champagne foam

Two essentials, one bold cocktail: dashi and Champagne. A cornerstone of Japanese cuisine (think: Miso soup), dashi holds the same cultural weight as Champagne does in France – so we decided to shake things up. This umami-rich take on a Gimlet layers savoury depth and bright acidity for a refreshingly unexpected twist. Elegance, with an edge.

Patrón Añejo tequila, Darjeeling & jasmine, lime, Cointreau Noir, yuzu kosho, timur pepper

Hendrick’s gin, edamame, St-Germain elderflower liqueur, yuzu, Green Chartreuse, lemon balm

Sprung from the wild imaginations of the garden, this cocktail is a tribute to our favourite snack: edamame. Freshly pressed pure edamame juice perfectly complements Hendrick’s botanicals and the sweet florals of elderflower. A splash of yuzu brings a citrusy zing, while Chartreuse and lemon balm add herbaceous depth and an intoxicating aroma.

Haku vodka, lychee & kumquat, rosé wine, Lanique Rose liqueur, Kwai Feh, Mount Fuji aroma

Cachaça, shiso shōchū, ama ponzu cordial, sudachi, Three Cents Grapefruit soda

Paloma meets tempura – the duo you never knew you needed. This highball reinvents the grapefruit-laced Mexican classic with an umami-rich ama ponzu cordial, inspired by our tempura dressing. Smooth Cachaça and herbaceous shiso shōchū add depth, while a splash of sparkling grapefruit soda keeps it bright. Finished with a crispy tempura tuile.

Haku vodka, passion fruit & peach, vanilla amazake, Sake Ono Junmai Daiginjo, Aperol

Silky Japanese egg custards, aka chawanmushi, are often served as a light first course. But for our Italian Head Mixologist, it was a chance to go full dolce vita. This clarified cocktail blends smooth vodka with the tropical tang of passion fruit, sweetness of peach liqueur, a hint of vanilla amazake, Aperol, sake, and a luscious passion fruit panna cotta.

Los Siete Misterios Doba-Yej mezcal, roasted & clarified pineapple juice, pandan, jasmine, coconut milk

Beach life, with a Japanese twist. This smoky take on the classic Piña Colada uses the ancient robata technique to add deep, caramelised sweetness. Pandan leaf gives a touch of natural vanilla, while a homemade jasmine rice and coconut milk blend creates a silky finish - topped off with a baby bounty chocolate crafted from leftover coconut.

Diplomático Planas rum, clarified avocado & nori blend, Azure sake, ginger

Maki roll – in a drink? We've deconstructed this iconic sushi staple to prove it belongs in a glass as much as on a plate. Rum blended with clarified avocado and nori creates an elegant base, while sake and ginger add aromatic zing to balance the richness – all accompanied by skewered tuna sashimi. Trust us. It works.