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SHANGRI-LA HOTEL, TOKYO INTRODUCES NEW SIGNATURE AND MIXOLOGY COCKTAILS

SHANGRI-LA HOTEL, TOKYO INTRODUCES NEW SIGNATURE AND MIXOLOGY COCKTAILS

Tokyo, 15 June 2015 – Shangri-La Hotel, Tokyo announces a series of new Signature Cocktails developed in conjunction with famous mixologist Shuzo Nagumo. The Signature Cocktails will be available exclusively at The Lobby Lounge from 15 June 2015.

 

Signature Cocktails 

Inspired by flowers, the Signature Cocktails are designed to complement the bar.  Pleasing to the taste, these drinks are made with tea leaves served at The Lobby Lounge. 

 

Shangri-La Martini 

One of the Signature Cocktails is the Shangri-La Martini, a dry, yet flavourful mix of Daiginjo Amabuki and Tanqueray No.10, infused with rose and French vanilla tea and Bobs Lavender Bitters; by replacing Vermouth with Sauternes, the masculine cocktail is transformed into a smooth feminine version with a dash of sake to render a sense of place.  Abelia yeast from Amabuki adds a fruity taste. 

Taste: Floral with a hint of bitter sweetness 
Recommended: Aperitif

 

Evening Teapot Punch 

The idea for the Evening Teapot Punch is drawn from a punch cocktail to be shared with friends, family or colleagues.  Served in a tea cup, grilled orange infused cognac adds a hint of caramel-like aroma to hot water whereas Hibiscus and rosehip tea, homemade raspberry shrub and Bobs Lavender Bitters bring floral flavour and aroma to life.  Dry ice is poured into the teapot to cool down the punch while dispensing the floral scent.

Taste: Floral, burnt orange, hibiscus, rosehip
Recommended: Digestif
Food pairing: Tea sweets, fruits, cheese cake, fruit tarts
 
 
 
Floration 
 
The Floration draws its name from floraison (“bloom” in French) and ration (“to give out” in English).  Drawing inspiration from a wedding bouquet of flowers, the cocktail is named with a connotation of sharing happiness with everyone.  Based on Gray Goose Poire with bursting floral and herbal flavours, Floration is infused with chamomile and spearmint tea, elderflower liqueur, lemon juice, rose water, egg white and jasmine syrup.  To enjoy the full effects of aroma-matching, the drink is served with a drop of Essence of Shangri-La and dry ice in a sugar pot cooked with smoke. 
 
Taste: Refreshing; a profusion of flowers
Recommended: Aperitif or digestif 
Food pairing: Tea sweets, fruits
 
 
 
True to the spirit of cocktails conceived from innovative and creative ideas, the bar’s Mixology Cocktails include Cloudy Yuzu Sour, Chocolate Gift Martini, Salty Air Dog, Mai Piña Colada and Living Dead.
 
Original spirits, cutting edge equipments and techniques are employed to create Mixology Cocktails: these include a vacuum machine, an oven, homemade infused spirits soaked in alcohol, homemade syrup and a smoke gun. 
 
 
Mixology Cocktails 
 
 
Cloudy Yuzu Sour 
 
Using yuzu grilled on low heat, Cloudy Yuzu Sour is a fresh, yet slightly bitter gin-based cocktail with a distinctive caramelised aroma.  It is mixed with Harvey Bristol cream sherry rendering both sweet and bitter flavours. The name “cloudy” derives from the upper layers of foam resembling layers of clouds. 
 
Taste: Refreshing
Recommended: All day
Food pairing: Chocolate, appetiser, fish 
 
 
 
Chocolate Gift Martini 
 
A tour de force, Chocolate Gift Martini is made by cooking smoke and instantaneously encapsulating it in a Martini glass wrapped like a gift.  It is made with pandanas leaf and finished with fragrant nutmeg garnish. 
 
Taste: Nutty, smoky
Recommended: Digestif
 
 
 
Salty Air Dog 
 
A twisted version of Salty Dog, this cocktail has a fragrant scent of lemongrass, coupled with salty foam floating on the glass.  Lemongrass soaked in vodka and fresh grapefruit add a refreshing sensation.  Using equipment called, espuma1  (a compressed gas cylinder), salt is applied on the edge of the cocktail glass and  transformed into foam.  It is a refreshing summer drink with a citrus aroma of yuzu peel. 
 
Taste: Refreshing
Recommended: All day, during meal
Food pairing: Fish, spicy food
Espuma means foam in Spanish. 
 
 
Mai Piña Colada 
 
A cross over between a Mai Tai and Piña Colada, Mai Piña Colada is a playful cocktail: while Mai Tai means “excellent” in Tahitian, this cocktail takes on jeu de mots by calling his drink Mai Piña Colada which also stands for “my Piña Colada”.  Adding lime to a Mai Tai mix gives Mai Tai, while replacing the Mai Tai mix with rum makes Piña Colada.  To give deep flavours to the Piña Colada, Mai Tai mix is added so that the cocktail becomes like a smoothie.  To give a foamy cappuccino-like texture, raspberry purée is added at the bottom of the glass.  The result is a tropical, fruity cocktail with a sweet sensation.
 
Taste: Sweet and creamy
Recommended:  During meal
Food pairing: Thai dishes and spicy food
 
 
 
Living Dead 
 
Living Dead is named after reviving the dead who wants to drink this cocktail made with a blend of Plantation XO, Yzagierre 1884 and Nocello; it is a masculine cocktail and a perfect companion for cigar.  It is served in a decanter in the shape of a skull with smoke cooked inside. 
 
Taste: Rich, smoky, full body
Recommended: Digestif
Cigar pairing: Partagas Serie D No. 4
 
 
 
NEW SIGNATURE AND MIXOLOGY COCKTAIL MENU AT THE LOBBY LOUNGE
 
Period: Monday, 15 June 2015 onwards 
Place: The Lobby Lounge, Shangri-La Hotel, Tokyo
Cocktail hours: Sunday to Thursday and public holidays 5:30pm to 12:00 midnight;
Friday, Saturday and day eve of public holidays 5:30pm to 1:00am 
Please visit www.shangri-la.com/jp or call (81 3) 6739 7888 for reservations.
 
 
    
About Shuzo Nagumo 
Japan’s sole mixologist who challenges the status quo by creating new cocktails using the latest technology and equipment, Nagumo first entered the bartending world in 1998 at Bar X-Marks the Spot in Tokyo’s Ikebukuro district.  After working at various bars across the Tokyo metropolitan area, in 2006, he took his ambition to Britain, where he worked at Nobu London at The Metropolitan by Como, London.  Upon his return to Japan in August 2007, he worked at XEX Atago Green Hills, followed by launching XEX Tokyo as its head bartender.  In 2009, Nagumo opened his first bar, The Bar Code Name MIXOLOGY, in Tokyo’s Yaesu district. He now owns and operates three bars in Tokyo. 
 
 
 
About The Lobby Lounge 
The Lobby Lounge at Shangri-La Hotel, Tokyo offers an elegant, refined atmosphere.  It serves a host of international fare, from Asian specialties, such as Sautéed Chicken    and Nasi Goreng, to more sumptuous Oriental and orthodox Continental breakfast dishes.  It also offers an extensive selection of fine teas and coffees to accompany a delectable range of light snacks and signature afternoon tea sets.  Suspended from the ceiling above the bar counter is a chandelier of 890 pieces of crystal gingko leaves.  These leaves have been individually strung on highly polished stainless steel rods, creating a graceful and glorious atmosphere together with the flower arrangement by Nicolai Bergman.  Guests sitting around the counter feel that they are enjoying ohanami (the Japanese flower-viewing tradition in spring).  The venue is perfect for enjoying before- and after-dinner cocktails and late-night drinks with live music. 
 
 
 
About Shangri-La Hotel, Tokyo 
The 200-room Shangri-La Hotel, Tokyo opened on 2 March 2009 as Shangri-La Hotels and Resorts’ first property in Japan.  The hotel occupies the 11 floors of the 37-floor, mixed-use Marunouchi Trust Tower Main building located adjacent and with direct access to Tokyo Station, which serves as the terminus of the Shinkansen bullet train network that extends nationwide, as well as the city’s railway hub that connects local train and subway lines with regional services. 
 
The hotel’s dining facilities include Piacere, a signature Italian restaurant; Nadaman, which serves authentic Japanese kaiseki cuisine; and The Lobby Lounge.  CHI, The Spa at Shangri-La features ancient Chinese healing therapies and is the first CHI spa to open in Japan.  CHI offers six treatment rooms that are the largest self-contained spa suites in Tokyo.  Shangri-La Hotel, Tokyo was selected “No. 1 among the 25 Luxury Hotels in the World” at TripAdvisor’s Travelers’ Choice Award 2012 and bagged the spot at Institutional Investor’s the World’s Best Hotels of 2013. 
 
 
 
About Shangri-La Hotels and Resorts 
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 90 hotels under the Shangri-La brand with a room inventory of over 37,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  
Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, Hong Kong, India, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com. 
Os Hotéis e Resorts localizados em Hong Kong atualmente operam mais de 100 hotéis com mais de 41.000 quartos. Os Hotéis Shangri-La são propriedades de luxo com cinco estrelas que possuem instalações e atendimento de luxo. Os Hotéis Shangri-La estão localizados na Austrália, Canadá, China Continental, Fiji, França, Índia, Indonésia, Japão, Malásia, Maldivas, Mongólia, Maurício, Mianmar, Filipinas, Catar, Cingapura, Sri Lanka, Sultanato de Omã, Taiwan, Tailândia, Turquia, Emirados Árabes Unidos e Reino Unido. O grupo tem um canal de desenvolvimento substancial com projetos futuros na Austrália, China Continental, Camboja, Indonésia, Malásia e Arábia Saudita. Para mais informações e reservas, acesse o site pelo www.shangri-la.com.

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