Recipes
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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Legitimate day drinking: it's aperitivo time!
Temperatures are soaring, it's summertime and we're craving refreshment! Our European neighbors have been showing us how it's done for decades, and fortunately, day drinking has become increasingly popular and socially acceptable here too in recent years. Today we present a few Japanese-style aperitivo ideas.
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7 Apr 2022
Cherry Sherry Lady - sweet potato, cherry and sherry - a dream combination
For the "Cherry Sherry Lady", we used our new TEN SHO CHU, a sweet potato shochu that scores with its special complexity and subtle sweetness. In combination with maraschino and sherry, it creates a fruity component with depth.
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10 Mar 2022
Yuzu owl: conjure up a great martini variation with the Fukuro Shochu and Kanade Yuzu
Fukuro Shochu is a great genshu shochu made from barley (mugi), which is fantastic in cocktails. Simply combined with Suntory Kanade Yuzu liqueur, it makes a great variation on the classic Martini cocktail.
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Sweet Potato Mule: Delicious can be so simple...
The mule is a classic highball that usually consists of vodka and ginger beer. In our case, we mix sweet potato shochu with ginger beer - it's just as tasty and has a few fewer calories than the original. The great thing about the mule is that it's super easy to mix and is very refreshing and invigorating.
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Dover liqueurs and sparkling wine - a dream relationship
Dover Bar liqueurs can be used in a variety of ways. Sophisticated cocktail recipes are just as possible as the quick number. In this case, the combination of Dover Sakura liqueur and sparkling wine. Super quick to make and simply delicious!
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The "Kyūri" - a Shochu cocktail by Benjamin Panek from the Hotel de Rome
As part of the last Bar Convent Berlin, Benjamin Panek, Bar Manager at the Hotel de Rome, created two cocktails with our Beniotome Sesame Shochus. The "Kyūri" is a delicious highball with Beniotome 101, which is made from white sesame seeds.
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"Spicy Spicy Ginger" - a spicy temptation with double shochu power
Shochu is so versatile that it is no problem at all to use two different shochus in one cocktail. No wonder, as there are 53 approved raw materials that are permitted for shochu production. In the "Spicy Spicy Ginger", a classic meets a somewhat more unusual candidate...
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Suntory Time! A delicious gin-tequila-yuzu cocktail...
As Bill Murray said so beautifully in "Lost in Translation": "For realxing times make it Suntory Time!" And sometimes you just have to add a little Campari and tequila... Suntory Time" combines Suntory SIU gin and Suntory Kanade Yuzu liqueur in one cocktail.
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