Cocktails

Table of contents

== Cocktail 001 ==

• 75 ml Premix • 25ml pineapple juice • 5ml grenadine (1 big bar spoon)

• Shake all ingredients and double strain in to a Nick and Nora glass. Garnish with 2 raspberries in a bamboo stick.

Premix: • 200 ml raspberry vodka • 150 ml Chambord • 350 ml sake

== Cocktail 002 ==

• 50 ml Premix • 10 ml berry syrup • 20ml lemon juice • top up with tonic water

• Shake all ingredients and double strain in to an Old Fashioned glass. Garnish with a slice of lemon.

Premix: • 400 ml Jinzu Gin • 300 ml Yuzu liqueur

== Cocktail 003 ==

• 30ml Premix • 10ml lemon juice • 5ml ginger syrup (1 big bar spoon) • top up with champagne

• Shake all ingredients and double strain in to a flute glass and top up with champagne. Garnish with a lemon peel.

Premix: • 450 ml Midori • 250 ml Yuzu liquer

== Cocktail 004 ==

• 50 ml Premix • 25 ml lemon juice • 15 ml ginger syrup • 4-5 slices of cucumber

• Muddle the cucumbers first and after add all ingredients, shake all and double strain in a grey ceramic glass. (2 ice cubes) Garnish with a slice of cucumber.

Premix: • 400 ml Kyu Gin • 300 ml St Germain

== Cocktail 005 ==

• 50 ml Premix • 25ml lemon juice • 15 ml sugar syrup • 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in a Nick and Nora glass. Garnish with a discarded lemon zest and edible flowers.

Premix: • 250 ml Whitley Neil Quince Gin • 250 ml Pear Sake

== Cocktail 006 ==

• 75 ml premix • 25 ml lemon juice • 15ml sugar syrup • 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in an Old Fashioned glass. Garnish with a discarded lemon twist.

Premix: • 30 ml Whiskey • 20 ml Prucia Plum Liqueur • 20 ml Pedro Ximenez

== Syrup Making Recipes ==

Ginger syrup:

300g of white caster sugar, 200ml ginger beer (1 bottle fever tree ginger beer), 50g chopped ginger, Cook all in a saucepan in low heat for 30 mins. Strain and bottle.

Berry syrup:

500ml cranberry juice, 750g white caster sugar, 1 small punnet of raspberries/strawberries, 25ml orange blossom water. Chop fruits in a half, heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

Grenadine:

500ml pomegranate juice, 750g white caster sugar, 25ml pomegranate molasses, 25ml orange blossom water. Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

CHUBU region (Saketini)

Option 1

• 25ml. Haku infused Dry Apricots

• 45ml. Tokusen sake

• 10ml. Sugar syrup

• 3 drops of peach bitter

• 1 bar spoon of Yuzu sake

GLASS: Coupette

SERVE: Throwing straight up

GARNISH: Apricot dust

Prep. // Infuse 250gr. of dry Apricots infused over 1 bottle of Haku for 48 hrs.

Option 2

• 30ml. Jasmine & Cacao Haku

• 40ml. Tokusen sake

• Splash of soda

GLASS: Coupette

SERVE: Stir in the mixing glass

GARNISH: Edible paint

Hokkaido region (Highball)

• 45ml. Hokkaido land Haku

• 15ml. Passion fruit syrup

• 10ml. Jasmine verte liqueur

• 15ml Corn liqueur

• 10ml Lemon Juice

• Top up soda

GLASS: Highball

SERVE: Shaken serve over ice

GARNISH: Burnt baby corn and Slice or merengue