Experience

This original cocktail from Hotel GrandBach Tokyo Ginza is made with Scotch whisky and German sausage oil, perfect for the long autumn nights. It is made using the "fat washing" technique invented by American mixologist Don Lee.

The "fat washing" technique invented by Don Lee created a bourbon whiskey with bacon fat, which gave it a unique salty flavor.
The original cocktail proposed by the hotel's head bartender, Tsukasa Takahashi, focuses on Dewar's 18 Year Old. This masterpiece allows you to enjoy the deep flavor and lingering aftertaste of the original spirit aged for over 18 years, as well as the harmony of its unique nutty aroma and sweetness, and is combined with sausage oil and mushrooms and Kyoho grapes, which are symbols of autumn in Germany.

Enjoy the colorful flavors unique to this autumn with an original cocktail created by Takahashi in tribute to J.S. Bach, who was said to have been a big eater and loved alcohol.

Sausage oil | Dewar's 18 years | Lemon juice | Blackberry & mushroom syrup | Kyoho grapes | Umami bitters | Dried orange | Muscat tea flavour

The Autumn (September to November) Bottle Fair is also starting. We look forward to welcoming you with your family, colleagues, and important partners.

Bar menu details

Head Bartender Tsukasa Takahashi

In 2014, it won first place in the Nikka Whisky Forum Cocktail Competition. Japanese BartenderHe has won numerous awards at competitions organized by the association, and was selected as a Japan Finalist at the 2018 Hennessy Cocktail Competition and as a finalist at the Japan Final at the Ron Sakapalam Competition.

Since 2021, he has been working as head bartender at Hotel GrandBach Tokyo Ginza.