Cocktail List

Question 1

GARI MARTINI

Answer 1

3.5 oz Freezer-batched Martini*
Directly into tall martini Glass
Garnish Pink ginger/ 2 spritz white soy (7” from liquid)
A- Ginger and Soy
D-Savory, salty, Ginger spice

*14 oz Roku Gin / 4 oz Rihei Ginger Shochu
or
16 oz Haku Vodka / 2 oz Rihei Ginger Shochu
2 oz lustau Manzilla Sherry ‘papirusa’
2 oz Noilly Prat Extra Dry Vermouth
3 oz ginger pickle brine
3 oz filtered water
.25 tsp saline solution

Haku - rice vodka
gibson Martini insp. 1908 - playeres club -nyc

Question 2

Ichigo Collins

Answer 2

3 oz jasmine soda
Chilled Highball glass with ice spear
batch/syrup/lemon in tin
.5 oz Lemon Juice
.75 tsp Sakura-Strawberry Syrup
2 oz Ichigo Collins Batch
3 kold draft short shake (6 seconds)

G- pickled stawberry coin

D- Fruity Funky, Floral, Refreshing
A- strawberry, Jasmine

• 24 oz Cacao Butter washed Rosaluna Mezcal Espadin
  8 oz Awauki Strawberry Gin

jasmine silver needle - Rare Tea Company
Tom Collins - 1882 edition Harry Johnson’s New and Improved Bartenders Manual
(Ichigo=strawberry)

Question 3

Kinoko Old Fashioned

Answer 3

Build in chilled glass w 2” cube
1 d- scrappy’s Chocolate Bitters
2 d- japan bitter Umami
.75 tsp Maple syrup
2.25 oz Kinoko OF Batch*
stir 20 rotations with KD ice

G- GF expression + candied mushroom

D- Spirit Forward, Umami, Bold, Floral
A- Mushroom

• 15 oz Mushroom Whisky (shiitake Toki)
  10 oz MM cask Borurbon
  5 oz Chuko Yokka Koji Awamori
  4 oz Muyu Vetiver Gris

Question 4

Lychee Vesper

Answer 4

3.5 oz Freezer Batched Martini*
Directly into tall martini Glass

G- shiso Pickled Lychee skewer in glass

A-Grape, tea

Kimura Glass

BATCH
10 oz Haku Yuzu Vodka
8 oz Mizu Green Tea Shochu
6 oz Moletto Gin
4 oz Cocchi Americano
3 oz Giffard Lichi Li Liq.
3 oz Filtered water
.5 tsp Saline Solution

Ian Flemming / Sakatini 1990’s

Question 5

Kome Bamboo

Answer 5

Build in mixing glass
1 d- scrappy’s Black Lemon Bitters
.25 tsp Cane Syrup
2.5 oz Kome Bamboo Batch*
Stir approx 45 with KD
Strain into chilled Nick and Nora glass
G- Bincho Oil 6 drops

A-Grape, Charcoal Smoke

Nick and Nora

BATCH
9 0z kikusakari Sake
9 oz Enlightenment Mead ‘momento Mori’
6 oz Genmaicha Manzanilla Sherry
5 oz Jigaden Rice Shochu
3 oz Lustau Oloroso Sherry ‘don Nuno’
2 oz Occidental Cupreata Mezcal
1oz D’Arton Plum Eau de Vie
24 drops Saline Solution 20%

Question 6

Melon Sour

Answer 6

build in tin
.75 oz Melon-Pandan Syrup
.75 oz Lime Juice
2.5 oz Melon Batch*
CK ice, hard shake 12-14 seconds
DD strain into chilled Borough Coupe
G- melon Ball

D- Round, refeshing, Tropical, Umami
A- Sesame, hops

Borough Coupe

*- 13 oz Don Fulano Fuerte Blanco
13 oz Beniotome Sesame Shochu
5 oz T.O.S. Humulus Beir Eau de Vie
1.5 ox Aelred Melon Aperitif

Question 7

Million Dollar Cocktail

Answer 7

build in tin
1 oz egg white (back tin)
.25 oz Yuzu Juice
.5 oz Grenadine
1 oz Acid Adj. Pineapple
2.5 oz Million $ Batch*
combine and emulsify 8 sec froth wand
CK ice, hard shake 12-14 seconds
DD strain into chilled Champ Coupe

G- NA
A- pineapple, egg, Sesame, hops

Champ Coupe

*- 14 oz Nikka Coffey Gin
10 oz Cocchi Amercano
8 oz Moretti Gin

Question 8

Sakura Sling

Answer 8

Highball with ice
4 oz Sakura Sencha Soda

In tin with 3 KD Cubes
.5 oz Sour Ale Syrup
1 oz AA Pineapple
2.25 oz Sling Batch*
strain into glass
G- 2 PA fronds

A- Cherry Pit, Gluten

Pilsner Glass

Batch
18 oz Daiyame Shochu
8 oz Mizu Sakura Shochu
4 oz Kirshwasser
4 oz Green Chartruese

Question 9

Wakamomo Bellini

Answer 9

Build in glass
1 oz Bellini Batch*
3.5 oz Blanc de Blanc

Top with 1.5 oz wakamomo mix

Champ Flute

*14 oz Shigemasu Shochu
10 oz Nikka Coffey Vodka
10 oz Rinquinquin Peach Apertif

Question 10

Teruko Highball

Answer 10

1.75 oz whisky blend

collins