Sexy Fish Celebrates 10th Anniversary With A Special Cocktail Menu
Sexy Fish is celebrating its 10th anniversary with the launch of its 10th cocktail menu. Aptly named, X, this exciting and innovative menu is now available at all Sexy Fish locations: London, Manchester, Miami, and Dubai.
Since arriving at Mayfair's Berkeley Square in 2015, Sexy Fish has become well-known for its dedicated beverage program that includes expertly crafted cocktails, the world's largest collection of Japanese whisky, and a reputation for one of the best Champagne lists in the city — in fact, the Miami location boasts the largest collection of Opus One outside of Napa Valley.
Elderflower Raspberry non-alcoholic cocktail
This special anniversary-inspired menu is filled with 20 cocktails that are reimagined versions of the most iconic cocktails to ever grace the Sexy Fish menu, but they've been reworked with the modern drinker in mind.
'We drew inspiration from the concept of Kaizen, which focuses on continuous improvement,' says Gabriel Morales, Bar Director at Sexy Fish Miami. 'That idea became the core of X, our 10th anniversary cocktail list.' The team worked together to pick standout cocktails from past menus and reimagined them through the lens of everything they've learned over the years. 'It's a tribute to our evolution, combining memory with mastery,' says Morales.
From bold, high-strength signatures to mid-strength twists and low-ABV options, each cocktail tells a story, drawing on industries, collaborators, and guests that have passed through its doors, spanning fashion, high art, Japanese culture, and milestone moments that have shaped the Sexy Fish identity.
'It's a true team effort across all Sexy Fish locations,' explains Morales. 'It starts with each place brainstorming internally, then we come together globally to align on the concept. After we finalize that, anyone can join the development process.' Everyone from barbacks to bartenders, and managers are all encouraged to contribute. Then the ideas are submitted and tested locally, then refined and recreated in Sexy Fish's London lab.
'In January, we flew all the Head Bartenders from each Sexy Fish location to London to taste, finalize specifications, and fine-tune glassware,' he continues. 'From there, each restaurant began sourcing ingredients and preparing new materials for both bar and floor teams. The amount of planning, logistics, and training involved is similar to launching a brand-new bar.'
Yuzu Mint
The full menu features ten alcoholic and ten no-low ABV serves, each carefully modernized using advanced techniques, refined ingredients, and a fresh approach to balance and presentation.
A new fan favorite cocktail is the Miso Thirsty, a bold reimagining of a house favorite from Sexy Fish's 2015 opening menu, made with Hibiki Harmony Whisky, miso, plum, and sesame, a nod to Sexy Fish's unrivaled Japanese whisky collection and its playful spirit. Another is the Fit as a Fiddle, which is a playful, low-ABV, and beautifully layered option that's made using Código 1530 Rosa Tequila, pineapple, yuzu, coconut, and hibiscus. This drink is an embodiment of 'naughty and nice' and thoroughly Sexy Fish in style. 'It's a reinvention of the 2015 iteration,' says Morales.
Super Magic Monkey cocktail
The Super Magic Monkey is inspired by the bar team's travels to Shanghai, channeling the spirit of the Silk Road, and it first appeared on the Sexy Fish menu in 2019. This cocktail is made with Altamura Vodka, pineapple, citrus, ginger, gochujang, coconut, and whey. It was a hit in 2019 and is still a classic amongst Sexy Fish fans globally.
The 10th Anniversary cocktail list has been curated by Xavier Landais, Director of Beverage at Caprice Holdings, who has been with Sexy Fish and Caprice Holdings for two decades. Developed alongside his teams in Miami, Dubai, Manchester, and London, this menu represents a culmination of months of development and a commitment to exceeding and predicting the changing consumer demands at Sexy Fish and beyond.
'Our Miami bar team really leaned into the R&D process for this latest evolution of the cocktail program,' says Morales. 'We revisited several favorites from past menus and reimagined them from the ground up. Miami ended up contributing six of the twenty cocktails featured in X, including fresh takes like the 'Yuzu & Mint' — a drink I worked closely on that began as a whiskey Mojito and transformed into a bold, whiskey-forward white Negroni.' He says it's a perfect example of how they pushed both creativity and flavor to new heights.
'We crafted it as a complex cocktail with Toki Japanese Whisky, house-made mint cordial, a Luxardo Bitter Bianco macerated with yuzu peel, and Martini Ambrato vermouth infused with butter and white miso,' explains Morales. 'The miso infusion was the most challenging. At first, it overwhelmed the drink and was hard to strain. We finally found the right balance through careful layering and technique. The result is elegant, savory, and unique. Exactly what we aimed for.'
This exciting cocktail menu is out and available now across Sexy Fish locations all over the world and will be featured for the next year.
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