Japanese fusion restaurant Zuma has won over the hearts of celebrities and notable industry gastronomes for years. Now, the trendy London-based spot has landed in New York City and is making waves in the upscale dining scene.
The beloved menu touts creative Japanese fare—think: roasted lobster with shiso-ponzu butter and grilled scallops from the robata grill—with a cocktail list that’s equally divine. Here, we’ve snagged the recipe for one of the top creations.
“Following founder Rainer Becker’s vision, we wanted to design a cocktail that was timeless, that was Zuma,” says Zuma New York Group Bar Manager James Shearer. “It is simple yet elegant and has been a popular favorite on our bar menu for over ten years.”
2 2/3 oz. Rhubarb Infused Sake
1 oz. Vodka
2/3 oz. Lemon juice
1/2 oz. Simple syrup
2/3 oz. fresh passion fruit pulp
Add all ingredients into a cocktail shaker, add cubed ice and shake well. Double strain into a chilled martini glass. Add a small bar spoon of passion fruit pulp with seeds as a garnish.