Home Cocktail Recipes

Corpse Reviver Number Ao

Ingredients: 25ml iichiko Saiten

25ml Blue Curaçao

25ml Fresh Lemon Juice

25ml Lillet Blanc

4dash Absinthe
Method: ・Place the four dashes of absinthe in a coup 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 cube ice

・Double Strain into a chilled coupe glass

・Garnish with a lemon zest

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 cube ice

・Double strain into a flute glass

・Top with Brut Champagne

・Garnish with either a lemon twist or Amarena cherry
Ingredients Recipes: 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.

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
Ingredients Recipes: 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

Ingredients: 70ml iichiko Saiten or WAPIRITS TUMUGI

10ml Dry Vermouth
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 and Nora glass

・Garnish with two pickled cocktail onions

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 cube 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
Ingredients Recipes: 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.

Ingredients: 60ml iichiko Saiten

2.5ml Maple Syrup

4dash Angostura Bitters
Method: ・Add all ingredients to a stirring tin or mixing glass with fresh cubed ice

・Strain into a chilled rocks glass with a large rocks glass

・Orange Zest for garnish

Ingredients: 45ml iichiko Saiten or WAPIRITS TUMUGI

50ml Tonic Water

50ml Soda Water
Method: Build

・Combing all ingredients into a highball class with fresh cubed ice

・Garnish with a fresh lime wedg

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
Ingredients Recipes: 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.

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

・Add an orange or grapefruit wedge for garnish