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Drink Local // Chocolate Mousse Martini

Park Hyatt's Peak Bar

Photos by Hisashi Murayama

Chocolate is good, but good chocolate is even better. The mousse makes for a truly tantalizing tipple. —Yasukazu Yokota, manager



Channel Lost in Translation-style glamour high above Tokyo at the Park Hyatt’s Peak Bar.


1.5 oz. Grey Goose vodka
1 oz. bitter chocolate mousse 
½ oz. bergamot syrup
1 orange slice  

Pour all ingredients over ice in a Boston shaker and shake well. Strain into a chilled martini glass and serve with a piece of seasonal fruit on the side.

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