Cocktails

Home Cocktail Recipes

Corpse Reviver Number Ao

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Ingredients: 25ml iichiko Saiten
25ml Blue Curaçao
25ml Fresh Lemon Juice
25ml Lillet Blanc
4dash Absinthe

Method: ・Place 4 dashes of absinthe in a coupe or cocktail glass and roll the liquid until the inside of the glass is coated
・Shake the excess out of the glass
・Combine remaining ingredients into a cocktail shaker and shake hard with fresh cubed ice
・Double strain into a chilled coupe glass
・Garnish with a lemon zest

French 75

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Ingredients: 45ml iichiko Saiten
20ml Fresh Lemon Juice
15ml Rich Simple Syrup
60ml Brut Champagne

Method: ・Pour iichiko Saiten, fresh lemon juice and rich simple syrup into a shaker tin
・Shake hard with fresh cubed ice
・Double strain into a flute glass
・Top with Brut Champagne
・Garnish with either a lemon twist or Amarena cherry

Rich Simple: 2:1 Sugar to Water
Eg. 200g sugar to 100g water by weight
Stir until the sugar is dissolved either at room temperature or on a very gentle heat.
Label, date and store in a cool place for up to 1 month.

Fuji-Lada

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Ingredients: 45ml iichiko Saiten
45ml Rich Coconut Syrup
30ml Fresh Pineapple Juice
20ml Fresh Lime Juice

Method: ・Add all ingredients to a large cocktail balloon or tiki glass
・Add crushed ice and swizzle or add crushed ice and blend
・Top with crushed ice or if blended do not top
・Garnish with a pineapple wedge and pineapple fronds

Rich Simple: 2:1 Sugar to Water
Eg. 200g sugar to 100g water by weight
Stir until the sugar is dissolved either at room temperature or on a very gentle heat. Label, date and store in a cool place for up to 1 month.

Rich Coconut Syrup:
Equal parts rich simple syrup with Kara Coconut Cream

Gibson

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Method: ・Add all ingredients to a mixing tin or glass, stir down with fresh cubed ice to about 15% dilution
・Strain into a chilled Nick ＆ Nora glass
・Garnish with two pickled cocktail onions

Hot Cocoa

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Japanese Amaretto Sour

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Ingredients: 30ml iichiko Saiten
30ml Amaretto
20ml Fresh Lemon Juice
20ml Fresh Orange Juice
*5ml Rich Simple Syrup depending on preference and how sweet the Orange Juice is

Method: ・Combine all ingredients into a cocktail shaker and dry shake with no ice
・Add fresh cubed ice and shake hard
・Double strain into a chilled coupe glass or rocks glass with fresh ice
・Garnish with three dashes of Peychaud’s or Angostura bitters

Rich Simple: 2:1 Sugar to Water
Eg. 200g sugar to 100g water by weight
Stir until the sugar is dissolved either at room temperature or on a very gentle heat.
Label, date and store in a cool place for up to 1 month.

Ojisan Old Fashioned

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Method: ・Add all ingredients to a stirring tin or mixing glass with fresh cubed ice
・Strain into a chilled rocks glass with a large ice cube
・Garnish with an orange zest

Saiten & Sonic

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Ingredients: 45ml iichiko Saiten or WAPIRITS TUMUGI
50ml Tonic Water
50ml Soda Water

Method: ・Combine all ingredients into a highball glass with fresh cubed ice
・Garnish with a fresh lime wedge

Saiten Mojito

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Ingredients: 60ml iichiko Saiten
30ml Fresh Lime Juice
20ml Rich Simple Syrup
30ml Soda Water
6-8 Fresh Mint Leaves

Method: ・Gently slap the mint
・Combine all ingredients into a Collins glass
・Add fresh crushed or pebble ice and swizzle
・Top with fresh crushed ice
・Garnish with a fresh mint sprig

Rich Simple: 2:1 Sugar to Water
Eg. 200g sugar to 100g water by weight
Stir until the sugar is dissolved either at room temperature or on a very gentle heat.
Label, date and store in a cool place for up to 1 month.

Shochu Spiritz

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Ingredients: 40ml iichiko Saiten
30ml St Germain
15ml Dolin Bianco
15ml Fresh Lemon Juice
60ml Prosecco
30ml Soda Water

Method: ・Pour all ingredients into a wine glass with fresh ice
・Garnish with an orange or grapefruit wedge