This cocktail isn’t a choice, it’s a ‘Natural Selection‘. Hakushika Sake is light and fruity, with soft kiwi, pear and apple notes. I infused it with ripe peaches to give it a lush, bright note bursting with fresh taste. Don Julio Anejo adds a wonderfully complex expression of wild honey, vanilla, and oaky butterscotch. Canton and Campari play off each other with vengeance adding a level of spice and bitter sweetness. Just in time for fresh grapefruit juice to show its true intentions with bold citrus allowing each tasting note to settle down into its rightful place.
- 1 oz Don Julio Anejo
- 1 oz Peach infused Hakushika Sake
- .25 oz Domaine de Canton Ginger liqueur
- .25 oz Campari
- .5 oz fresh squeezed grapefruit juice
- .25 oz fresh squeezed lemon juice
Combine all ingredients in a shaker. Shake well. Fine strain over ice into a rocks glass. Garnish with a grapefruit twist and a lime wedge.
Peach Infused Hakushika Sake
2 ripe juicy clingstone yellow peaches
1 750 bottle of Hakushika Sake
Cut peaches into eighths removing the pits but not the skins. Place them into a large glass pitches. Pour bottle of Hakushika Sake over the top of them and let sit for 24 hours, stirring occasionally. Strain out peaches with a cheese cloth and sake into another airtight container. Sake will keep for seven days in the refrigerator.
This drink is not only healthy for the body and soul but an excellent way to feel refreshed. It combines all of the powerful vitamins, minerals and botanicals to help you rejuvenate. Alcohol is a diuretic and as a result people lose a lot of vitamins as well as nutrients during a night out. The first nutrients to leave the body are vitamins B6 and C. Pineapple is the perfect balance of tart-sweetness that is naturally full of vitamin C and B6.
Watercress has more calcium than milk, more vitamin C than an orange, and more iron than spinach. As if that isn’t impressive enough it is a better source of magnesium, manganese, zinc and potassium than apples, broccoli and tomatoes combined.
Ginger is used as a headache and stomach ache remedy over the world. So whether it is a Friday Happy Hour, Saturday at last call, or one of those lazy Sunday’s where you never change out of your cozy sweats, this little detox will do your body a whole lot of good.
- 1.5 oz Tanqueray 10
- .5 oz Canton Ginger Liquor
- 3 oz Pineapple-Cucumber puree
- Ginger Beer
Combine all ingredients except ginger beer into a shaker. Shake well, pour over ice into a rocks glass. Top with ginger beer and a lime wedge.
Pineapple – Cucumber Puree
- Juice from one lime
- 1 cup pineapple juice
- 1 cup seeded chilled cucumber
- ¼ cup chopped watercress
Combine all ingredients in a blender. Blend well. Store in an airtight container.
I usually wake up on Saturday morning and read, “How to Spend It” a magazine that comes with the Financial Times. Besides an obvious, over the top embarrassing shoe obsession – I love watches and cars. I can sit for an hour or two and read about the latest styles of each. This week their was an article about scotch perfume that caught my eye. It talks about not only tasting scotch, but how important the unique smell contributes to each flavor profile. It’s fascinating. In the mood to create something on the lighter side, I pulled down a bunch of spices from my cabinet and infused a few together: basil, cardamom, and jasmine. The combination is soft, refreshing, excitiing and full intrigue.
I named this cocktail “Encounter”. I hope it is an encounter that fufills an experience, an exchange of seductive emotion, with a lingering hint of mystery.
- 1 oz Tanqueray No. Ten
- ¾ oz Benedictine
- ½ Canton Ginger Liqueur
- 1 oz Fresh squeezed white grapefruit juice
- ¼ oz Infused Syrup
- Champagne Float
Add all ingredients except champagne into a shaker with ice. Shake well. Fine strain into a rocks glass over a block of ice. Top with a champagne floater. Garnish with basil and grapefruit wedge.
Infused Simple Syrup
- 1 tablespoon freshly chopped basil
- 1 tablespoon cardamom
- 1 tablespoon jasmine
- 1 cup sugar
- 1 cup water
Bring sugar and water to a boil in a small saucepan. Add cardamom, jasmine, and chopped basil. Let boil for one minute. Reduce heat and let summer for ten minutes. Fine strain syrup into an airtight container.