Japanese Cocktails

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A fresh view on Japanese society has been brought to life in JAPANESE COCKTAILS, a new colorful and insightful book that explores the nation’s rich cocktail culture and the near-mythical secrets around its traditional spirits. Written by Spirits Expert Yuri Kato, JAPANESE COCKTAILS features a collection of more than 60 Japanese cocktail recipes. Filled with rare and exotic combinations the book showcases Japan’s spirits’ history, traditions and tastes through an array of refreshing recipes, vibrant photography and alluring tales.

Highlights include:
· Cocktails made with shichimi togarashi spice, umeboshi, yuzu fruit and kabosu juice – all ingredients that are unique to Japan.
· Chapters devoted to sake, shochu and Suntory whisky delve into the roots, traditions and production process.
· Fresh sea food recipe made with Japanese delicacies such as salmon eggs and scallops.
· Interesting sidebars on the making of the perfect mizuari, the Japanese way of sipping whisky, and Suntory’s famous “13 ½” stir process.
· Recipes for all season – Ancient cold remedies, Summer ice cream cocktails and warm winter sippers
· Sidebars with travel tips ranging from the best beach towns to Tokyo’s fashion district.

JAPANESE COCKTAILS was made possible by Suntory, one world’s leading beverage companies, and is available wherever books are sold and from chroniclebooks.com.

Here are just some of the delicious cocktails featured in JAPANESE COCKTAILS:

Tokyo Sidecar
2 oz (60 ml) YAMAZAKI 12 Year Old
1 oz (30 ml) Triple Sec
¼ tsp Yuzu Juice
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and serve.

Oyaji
2 oz. (60 ml) YAMAZAKI 12 Year Old
1 Orange Slice
2 Maraschino Cherries
½ tsp (2.5 ml) Gum Syrup
Club Soda
Muddle the orange slice, maraschino cherries and gum syrup in an old-fashioned glass. Fill the glass with ice cubes. Pour whisky into the glass, top with club soda, and serve.

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Yuzu Julep
2 oz (60 ml) YAMAZAKI 12 Year Old
6 Fresh Mint Leaves
1 tsp (5 ml) gum syrup
½ oz (15 ml)
Yuzu Juice
Fresh Mint Spring for Garnish
Muddle mint leaves with gum syrup in a mixing glass. Pour into a short glass with crushed ice. Add whisky and yuzu juice, garnish with a mint sprig, and serve.

Black Ship
1 ½ oz (45 ml) HIBIKI 12 Year Old
1 oz (30 ml) Pomegranate Juice
¼ oz (7 ml) Port
1 tsp (5 ml) Lemon Juice
Lemon peel for garnish
Mix all ingredients except lemon peel in a cocktail shaker with ice. Strain into a chilled martini glass, garnish with lemon peel and serve.

Gion
1 oz (30 ml) HIBIKI 12 Year Old
¼ oz (7 ml) Campari
2 oz (60 ml) Pomegranate Juice
¼ oz (7 ml) Crème de cassis
¼ oz (7 ml) Freshly Squeezed Lemon Juice
Hajikami (ginger pickled in sweet vinegar) for Garnish
Shake all ingredients except hajikami in a cocktail shaker with ice.
Strain into a chilled martini glass, garnish with hajikami, and serve.

Maneki-Tini
1 ½ oz (45 ml) HIBIKI 12 Year Old
1 tsp Sweet Vermouth
¼ oz (7 ml) Cherry Brandy
Maraschino Cherry for Garnish
Mix all ingredients except cherry in a cocktail shaker with ice.
Strain into a chilled martini glass.
Garnish with maraschino cherry and serve.

Tokyo Sidecar
2 oz (60 ml) YAMAZAKI 12 Year Old
1 oz (30 ml) Triple Sec
¼ tsp Yuzu Juice
Mix all ingredients in a cocktail shaker with ice.
Strain into a chilled martini glass and serve.

Echo Julep
2 oz (60 ml) HIBIKI 12 Year Old
6 Fresh Mint Leaves
1 tsp (5 ml) Gum Syrup
Crushed Ice
½ oz (15 ml) Yuzu juice
Fresh Mint Sprig for Garnish
Muddle mint leaves with gum syrup in a silver julep cup. Fill cup with crushed ice, add whisky and Yuzu Juice, and stir. Garnish with mint sprig and serve.

Koshien Cooler
1 oz (30 ml) MIDORI Melon Liqueur
½ oz (15 ml) Juhyo Special Shochu
1 ½ oz (45 ml) Pineapple Juice
¼ oz (7 ml) Fresh Lemon Juice
3 oz (90 ml) Club Soda
Mix Midori, shochu, pineapple juice, and lemon juice in a cocktail shaker with ice. Strain into a highball glass over fresh ice, top with club soda, and serve.

MIDORI Pine Soda
1 oz (30 ml) MIDORI Melon Liqueur
4 oz (120 ml) Pineapple Juice
½ oz (15 ml) Club Soda
Pour all ingredients into a highball glass over ice.
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Melon Cream Soda
1 oz (30 ml) MIDORI Melon Liqueur
1 ½ oz (45 ml) Citrus- flavored Vodka
3 oz (90 ml) Club Soda
1 Scoop Vanilla Ice Cream
Melon slice for Garnish
Mix all liquid in a cocktail shaker with ice. Pour into a tall glass. Top with vanilla ice cream. Garnish with melon slice.

Melon Kakigori
2 oz (60 ml) MIDORI Melon Liqueur
1 Scoop vanilla ice cream
Fill a martini glass with shaved Ice. Pour Midori on top. Top with a scoop of vanilla ice cream. Serve with a small tea spoon. * Can also be made with ZEN Green Tea Liqueur.

Lady Godzilla
1 oz (30 ml) MIDORI Melon Liqueur
¼ oz (45 ml) Blanco Tequila
4-5 Fresh Mint Leaves
¼ oz (7 ml) Lemon Juice
Fresh Mint Sprig for Garnish
Muddle mint leaves with umeshu in a mixing glass. Add tequila, Midori, and lemon juice and shake with ice.
Strain into a chilled martini glass, garnish with mint sprig, and serve.

ZEN Kissaten
1 ½ oz (45 ml) ZEN Green Tea Liqueur
3-4 oz (90-120 ml) Steamed Milk
Matcha Powder for Garnish
Pour green tea liqueur and milk into a tea cup. Sprinkle with matcha powder and serve.

Chaniwa
1 oz (30 ml) ZEN Green Tea Liqueur
¼ oz (7 ml) Banana Liqueur
1 oz (30 ml) Light Rum
2 Scoops of Vanilla Ice Cream
2 Biscuits
Banana Slices for Garnish
Matcha Powder for Garnish
Mix green tea liqueur, banana liqueur, rum, and ice cream in a blender until smooth. Break biscuits into pieces, add, and stir. Pour into a chilled martini glass. Place a few banana slices on top and sprinkle with matcha powder. Serve with a spoon.

ZEN Milk Bath
1 oz (30 ml) ZEN Green Tea Liqueur
1 oz (30 ml) Nigori Zake
¼ oz (7 ml) Vanilla Vodka
2 oz (60 ml) Milk
Matcha Powder for Garnish
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Sprinkle matcha powder on top and serve.