Professional Cocktail Recipes

Professional

Ingredients

25ml iichiko Saiten
25ml Dry Vermouth
25ml Oloroso
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

Professional

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 ＆ Nora glass or classic coupe glass
・Express an orange zest over the top
・Garnish with an orange phoenix

Professional

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

Professional

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

Professional

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 an orange zest

Professional

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 cubed ice
・Double strain into a chilled coupe or fizz glass
・Garnish with a half sugar rim
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.

Professional

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 an orange zest

Professional

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 4 dashes of 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

Professional

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 Collins glass and agitate with fresh cubed ice
・Garnish with Furikake powder and a celery stick

Professional

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

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