Recipes
Midori Sour - but with Shochu, please!
The Midori Sour is a classic cocktail and was released at a party at Studio 54 in New York in 1978. Midori, the delicious melon liqueur, is produced by Suntory. Normally made with vodka, this classic can also be made even more Japanese and mixed with shochu as the base spirit
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Spicy affair: Ginger martini with Yomeishu ginger liqueur
Yomeishu Ginger Liqueur is great for cocktails. It is made with three different types of ginger, namely ginger juice, dried ginger and steamed ginger. This flavor bomb is also enriched with 12 different herbs such as Szechuan pepper, ginkgo, ginseng, hawthorn, fennel, paprika and elderflower. It is mainly sweetened with honey. In combination with vermouth and gin, you can conjure up a delicious ginger martini with this great liqueur.
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Umeshu and whisky: The Godfather Japanese style
The Godfather is a classic cocktail and was invented in the 1970s when the movie The Godfather hit the screens. Normally made with scotch and amaretto, this delicious little treasure can easily be made Japanese with umeshu and Japanese whisky. And it's also extremely easy to mix.
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Double ginger & shochu power in your glass: the Kyushu Royal
Yomeishu ginger liqueur is great for cocktails. With its 12 different botanicals such as Szechuan pepper, ginseng, ginkgo, fennel, paprika and elderflower, you get great flavors in your cocktail. Together with our Kagamizu Ginger Shochu and our Saikogura Shochu as well as some Umeshu for the acidity, you get a fresh drink with depth.
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Fruity sake cocktail: the "Okuhida Dreamer"
A real fruit bomb is the "Okuhida Dreamer", in which a fruity Ginjo sake is combined with the extremely elegant Okuhida rice vodka. Another highlight of this cocktail is the Kanade White Peach liqueur, which wonderfully supports the fruity nuances of the sake.
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Strawberry Discovery - fruity cocktail with our new Kirin whisky
One of the new additions to our range is the Kirin Riku Whisky Land Discovery. This is bottled at 50% vol. and is a dream for any whisky cocktail. The strawberry harmonizes fantastically with the beautiful barrel notes of the whisky.
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Dream team: mezcal and persimmon in perfect harmony
Mezcal and persimmon are made for each other. The smokiness of the mezcal and the sweetness of the persimmon fruit complement each other perfectly. Combined with a little yuzu liqueur, the result is a delicious cocktail.
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Yuzu sake and gin - a delicious dream team
Yuzu sake is extremely popular, both in Japan and here in Europe. Yuzu sake is made by mixing the juice of the yuzu with the finest premium sake, resulting in a great symbiosis of sweetness, bitterness and acidity. Yuzu sake is also an exciting ingredient for cocktails, for example in combination with gin as a martini variation, in which the yuzu sake replaces the vermouth.
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Lemon Chuhai - the classic from Japan's izakayas simply remixed
You can find a lemon chuhai in every izakaya in Japan. The term is an abbreviation of "Shochu Highball". Traditionally, the chuhai is made with mugi shochu (barley). A chuhai is extremely refreshing and easy to prepare. True to the motto: "When life gives you lemons, make chuhai out of them!"
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Gin cocktail with kumquat and vermouth: the Kinkan Rosé
Dover liqueurs can be used to conjure up wonderful cocktails, as in this case with the Dover Kinkan liqueur (kumquat). Combined with a Vermouth Rosé and the exciting Wa Bi Gin from Kagoshima, the result is a fresh cocktail with depth.
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From 12.09.: Happy Negroni Week!
It's that time of year again - drinking for a good cause, or Happy Negroni Week! For one week in September, bars and restaurants around the world will be mixing classic Negroni and Negroni variations for a good cause. This year, Negroni Week starts next Monday, September 12, and lasts until September 18!
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After Charles Schumann: The "Ichigo Ichie" with sake and gin
The "Ichigo Ichie" sake cocktail comes from the book Schumann's Bar, which is often referred to as the "bible of bar culture". Author Charles Schumann is a bartender and restaurateur and runs one of Germany's most famous bars, Schumann's, in Munich. In his recipe, sake meets gin and red vermouth.
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