Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Bath Time

Bath Time Cocktail

Bar Orchard

When husband-and-wife duo Takuo and Sumire Miyanohara opened Bar Orchard in Tokyo’s upscale Ginza neighborhood in 2007, they introduced the city to an entirely new concept. The 16-seat cocktail den hinged around creative drinks made from a mountain of fresh fruit.

“Ten years ago, when we started our business, nobody used fresh fruits for cocktails, except for lemon, lime, orange and grapefruit,” says Sumire. The high cost of quality fruit in Japan made it challenging for bars to afford to make such drinks. Since then, bars have changed their operation models to include fresh fruit, and now bars regularly serve drinks that highlight in-season fruits, including berries and melons. That significant change has resulted in countless incredible cocktails across Japan, including this one.

With its bathtub vessel and rubber ducky, the Bath Time is an eye-catching drink. But most important, it’s tasty and well-balanced. It merges tequila with sauvignon blanc, citrus and muscat grapes, which have a sweet, floral aroma and flavor. Everything is blended until smooth and combined with coriander and mint leaves for additional aromatics. The cocktail is then topped with salt foam, which is a fun but optional component if you’re making the drink at home.

If you don’t have a bathtub-shaped glass (because why would you?), no worries: You can simply use a rocks glass or whatever else you have on hand. The drink might not go viral on Instagram, but it will still taste great.


  • 1 1/2 ounces tequila

  • 3/4 ounce sauvignon blanc

  • 1/4 ounce lemon-lime juice, freshly squeezed (1:1 ratio)

  • 5 green muscat grapes

  • 2 coriander leaves

  • 2 mint leaves

  • Garnish: salt foam* (optional)


  1. Add the tequila, wine, juice blend and grapes with crushed ice into a blender and blend until smooth.

  2. Place the coriander and mint leaves at the bottom of a mug or tub-shaped glass.

  3. Pour the blended drink over top and add crushed ice.

  4. Top with salt foam.

*Salt foam: Stir 4 teaspoons salt, 3 grams lecithin and 400 mL water in a mixing bowl until combined. Use a fish aquarium pump to pump air into the mixture.