Bar Cocktail Recipes

Bamboo

Ingredients: 25ml iichiko Saiten

25ml Dry Vermouth

25ml Oloroos

25ml Fino

1dash Orange Bitters

1dash Angostura Bitters
Method: ・Add all ingredients to a mixing tin or glass with fresh cubed ice

・Stir

・Strain into a Nick & Nora glass

・Garnish with an orange coin

Ingredients: 25ml iichiko Saiten

25ml White Rum

25ml Dry Vermouth

7.5ml Cointreau

2.5ml Grenadine
Method: ・Add all ingredients to a cocktail tin or glass and stir with fresh cubed ice

・Strain into a chilled Nick and Nora glass or classic Coup glass

・Express an orange zest over the top

・Garnish with an orange phoenix

Ingredients: 60ml iichiko Saiten

20ml Maraschino

15ml Fresh Grapefruit Juice

20ml Fresh Lime Juice
Method: ・Add all ingredients to a cocktail shaker and shake hard with fresh cubed ice

・Double strain into a cocktail glass

・Garnish with an Amarena cherry

Ingredients: 30ml iichiko Saiten

30ml White Rum

30ml Dark Rum

15ml Fresh Lime Juice

15ml Taylor’s Velvet Falernum

15ml Orgeat

10ml Grenadine

3dash Absinthe

2dash Angostura Bitters
Method: ・Combine all ingredients into a tiki glass or balloon glass with fresh crushed ice and swizzle

・Top with a crushed ice cap

・Garnish with an orange wedge and mint sprig

Ingredients: 30ml iichiko Saiten

25ml Campari

25ml Sweet Vermouth
Method: ・Add all ingredients to a mixing tin or glass

・Stir with fresh cubed ice to 20% dilution

・Strain into a chilled rocks glass with a single large ice cube

・Garnish with Orange Zest
: iichiko × Campari first collaboration — read more

Ingredients: 25ml iichiko Saiten

25ml VSOP Cognac

25ml Pierre Ferrand Dry Yuzu Curaçao

25ml Fresh Lemon Juice

10ml Rich Simple Syrup
Method: ・Combine all ingredients into a cocktail shaker and shake hard with fresh cube ice

・Double Strain into a chilled coupe or fizz glass

・Garnish with a half sugar rim
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 WAPIRITS TUMUGI

45ml Sweet Vermouth

5ml Fernet Branca
Method: ・Add all ingredients to a mixing tin or glass with fresh cubed ice

・Strain into a chilled Nick & Nora glass

・Garnish with orange zest

Ingredients: 30ml iichiko Saiten

15ml VSOP Cognac

15ml Rye Whisky

3dash Peychaud’s Bitters

3dash Angostura Bitters

2.5ml Maple Syrup

4dash Absinthe
Method: ・Add crushed ice to a rocks glass and add the 4 dashes absinthe, top with soda and set aside

・Add the rest of the ingredients to a stirring tin or mixing glass and stir with fresh cubed ice

・Dump the crushed ice and water from the rocks glass

・Strain into the absinthe rinsed glass

・Lemon Zest – expressed and discarded

Ingredients: 45ml iichiko Saiten

2dash Tabasco

2dash Worchestershire

10ml Fino or White Port

4turns of a salt grinder

4turns of a pepper grinder

120ml Tomato Juice – either freshly squeezed or preferably Kagome No Japanese tomato juice
Method: ・Add all ingredients to a colins glass and agitate with fresh cubed ice

・Garnish with Furikake powder and a celery stick

Ingredients: 45ml iichiko Saiten

20ml Tea

20ml Lillet Rose

2.5ml Acid Blend

10ml Rich Simple
Method: ・Combine all ingredients into a mixing glass and stir with fresh cubed ice

・Pour either over ice or into a small cocktail glass

・Garnish with an edible flower pathway
Ingredients Recipes: White Tea : 15g / 500ml – room temp infusion for 7 mins

Rich Simple: 2:1 Sugar to WaterEg. 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.

Acid Blend:

2 parts citric acid

1 part malic acid

1 part tartaric acid

1 part ascorbic acid

To 11 parts water

Eg: 20g Citric, 10g malic, 10g tartaric, 10g ascorbic, 550g water