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 fit fresh fruit into the equation, 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 importantly, 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. The Secret to Neo-Japanese Bartending Is Fresh Fruit