The Calpico Swizzle at Katana Kitten Brings Summertime Tropical Vibes to NYC

If you’re a hot child in the city, the Calpico Swizzle at Katana Kitten is just the antidote you need. One of America’s best bars, Katana Kitten is a Japanese-American cocktail bar in NYC’s Greenwich Village that blends Tokyo’s precision with the casual energy of a downtown dive. Opened in 2018 by Masahiro Urushido, alongside Greg Boehm and James Tune, the bar has gained international recognition for its distinct style, playful edge, and consistently excellent drinks. The space channels a nostalgic, punk-inflected spirit, with vintage Japanese posters, rock music, and a lively, two-level layout, while maintaining a deep focus on craft and hospitality. The menu combines Japanese and American influences across both cocktails and food, striking a balance between creativity and comfort.

This week’s cocktail of the week pick is that Calpico Swizzle, a mix of Bombay Sapphire, calpico, nigori sake, lime, bubbles, and pink peppercorn, of which Urushido says, “Every summer we bring this drink back on the menu due to the request of our guests in the past seven years. It tastes a little nostalgic (the Calpico, a Japanese yogurt beverage), is creamy, citrusy, balanced, and it is blue.”

We’re fans, needless to say. Here is how to make this delightful libation at home. Or better yet, if you can make it to Katana Kitten, do that. It’s definitely a vibe!

Ingredients:

3/4oz. Bombay Sapphire premier cru gin

1/4oz. Giffard blue curacao

3/4oz. Calpico concentrate

3/4oz. Murai Nogori genshu sake

1/2oz. lime juice

1/4oz. simple syrup

3/4oz. blanc de blanc sparkling wine

Method: Add all ingredients in a glass, add pebble ice and swizzle. Top with more pebble ice and garnish.

Glass: Pearl Diver

Ice: pebble ice

Garnish: pink peppercorn + fresh mint sprigs + Filthy red cherry