If you’re looking to break the heat and celebrate the end of another workday in style, Zuma Hong Kong has created new seasonal cocktails for your rehydrating pleasure.
The new inspirations include a limited-edition bottled highball, produced in collaboration with Japanese distillery Nikka and local artisanal mixers brand Carbonation.
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The Zuma Yuzu Highball is a refreshing libation crafted to celebrate the 100th wedding anniversary of the founders of Nikka – the father of Japanese whisky Masataka Taketsuru and his Scottish wife Jessie Roberta Cowan. With fine bubbles, a pronounced flavour of Japanese yuzu, and the kick of Nikka Coffey Grain Whisky and green apple, the highball is a perfect balance of earthy and citrusy notes.
The new line up also includes two intriguing cocktails that marry Japanese flavours and the unique characters of Casamigos tequila. The Bajiru Smash is a crisp blend of Casamigos Reposado, agave, cucumber, lemongrass, lime, yuzu, and fresh basil; while the Shāpu is a delicious mix of Casamigos Blanco, longan sake, lime, and yuzu, with a drizzle of watermelon to add sweetness and a lingering heat from shichimi umeshu.
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To celebrate the marriage of Mexican spirits and Japanese delicacy, guests will be served with a selection of tempura specifically curated by Zuma’s corporate executive chef Oscar Luzon de Arcos to match with each drink. These tempura snacks include Jalapeno with Hokkaido Cream Cheese; Avocado with Lime and Serrano chili; and Shiitake Mushrooms with Shrimps and Coriander leaves.
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