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50 mL Sunday's Whisky

50 mL Godo Tantakatan Shiso Umeshu

70 g Watermelon 

2 Lemon Wedges (Juice)

Shiso Yukari Salt

  1. Put all the ingredients into a blender then blend.

  2. Transfer to a shaker and gently shake with ice.

  3. Rim a highball glass with shiso yukari salt.

  4. Strain and pour over fresh ice.


60 mL Sunday's Whisky

15 mL Shiso Liqueur

5 mL Simple Syrup (to taste)

6 Shiso Leaves

Shiso Flowers


  1. Combine all the liquid and 4 shiso leaves into a copper cup and gently muddle.

  2. Add crushed ice and swizzle with a bar spoon.

  3. Top up with more crushed ice.

  4. Garnish with 2 shiso leaves and shiso flowers.



50 mL Hojicha-infused Sunday's Whisky 

(20 g Hojicha with one bottle of whisky infused for 2 hours)

15 mL Fernet Granit

25 mL Lemon & Lime Juice

15 mL Agave Syrup

30 mL Egg White

Sunday's Smiley Lemon

  1. Combine all the ingredients into a shaker, dry shake followed by hard shake with ice.

  2. Double strain into a rock glass with big ice.

  3. Squeeze the lemon peel (to extract the oil) through an open flame and discard.

  4. Garnish with a Sunday's smiley lemon.


250 mL Sunday's Whisky

300 mL Fresh Pineapple Juice

125 mL Lime Juice

25 mL Mentzendorff Kummel Liqueur 

50 mL Sugar Syrup (to taste)

185 mL Coconut Milk 

Dehydrated Pineapple for garnish

  1. Mix all the ingredients except the coconut milk.

  2. Add the mixture to the coconut milk and let it curdle.

  3. Filter twice with coffee filter paper.

  4. Pour into a rocks glass with big ice, stir until cold and nicely diluted.

  5. Garnish with dehydrated pineapple.


50 mL Sunday’s Whisky 

50 mL Sunday’s Coffee Shochu

50 mL Hot Dark Coffee

2 tsp of Okinawa Black Sugar

Whipped Cream


  1. Build all ingredients in a tea glass.

  2. Stir gently and make sure all the sugar is dissolved.

  3. Gently layer the cream on top with a bar spoon.


40 mL Sunday’s Whisky

20 mL Mancino Rosso

10 mL Campari

3 dashes Angostura Bitters

Orange & White Beer Siphon Foam

( 1:1 White Beer & Orange Juice with Gelatin into Whipping Siphon)

Orange Peel for garnish


  1. Combine all ingredients except the Siphon Foam into a shaker.

  2. Shake and double strain into a Sunday's highball glass with ice.

  3. Garnish with Siphon Foam & orange peel.


50 mL Sunday's Whisky

25 mL Fresh Lime Juice

1 tbsp Okinawa Black Sugar

Small Knob of Fresh Ginger

High Quality Ginger Ale

Lime for garnish

  1. Slice ginger into 4 pieces and muddle with Okinawa Black Sugar.

  2. Combine all ingredients into a shaker, hard shake with ice.

  3. Double strain into a mule copper cup, top up with Ginger Ale and garnish with a lime wheel.


50 mL Sunday’s Whisky

25 mL Mancino Sakura Vermouth

1 bar spoon Cherry Brandy

1 dash Bitter Truth Tonic Bitters

Cherry for garnish


  1. Add all ingredients into a cocktail mixing glass.

  2. Stir until chilled and nicely diluted.

  3. Strain into a cocktail glass.

  4. Garnish with a brandy cherry.


50 mL Sunday’s Whisky

15 mL Fukucho Yuzu Lemon Liqueur

1 Lemon (cut into 8 wedges, then cut each wedge in half)

2.5 tsp Okinawa Black Sugar

High Quality Soda Water


  1. Muddle lemon and sugar in a shaker glass.

  2. Add Sunday’s Whisky and yuzu liqueur.

  3. Add ice and shake.

  4. Top up with soda water and stir with a bar spoon, lifting as you stir.

  5. Strain over fresh ice into a Collins glass.


50 mL Sunday’s Whisky

190 mL High Quality Soda Water

Yuzu Zest (to taste) or Lemon Peel


  1. Add the best quality ice you can find to a Collins glass and add Sunday’s Whisky.

  2. Add yuzu zest (lemon peel if yuzu is not available).

  3. Top up with soda water.

  4. Lift the ice gently with a bar spoon to mix well.

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