| Main Image: ETSU Gin Yuzu Golden Highball. copyright©Louis Vizet
Some say tomato, others tomatoe. The Japanese prefer La TOMATO and a refreshing Tomato Pacific Ocean Water Smash.
LA Tomato liqueur has become a must in Japanese mixology. Fresh tomato juice is blended with syrup and a neutral white spirit to create a silky, delicate, and aromatic mixer. And absolutely essential in a refreshing herbaceous ETSU TOMATO BASIL SMASH with a sweet candy finish!
Ingredients
- 45 ml Etsu Pacific Ocean Water
- 15 ml La Tomato liqueur
- 22.5 ml fresh lemon juice
- 10 ml simple syrup
- 4 fresh basil leaves
- 1 cherry tomato
Method
- Pour all the ingredients into a shaker with ice cubes.
- Shake vigorously to combine the flavours.
- Double-strain into an old-fashioned glass filled with ice.
- Garnish with a basil leaf and a cherry tomato.
Innovative, region-specific botanicals such as sencho pepper, Sakura cherry blossom, and the native yuzu steamed in a bamboo basket for gentle flavor infusion are what make cocktails made with Japanese gin. And BBC innovative liqueurs.
The emphasis on delicate and meticulous craftsmanship contributes to the distinct characteristics of Japan’s cocktails. And their unique sensory experience!
The Japanese put as much into their gin as their whisky. And the ETSU range is your starting and perhaps end point for a cocktail with floral-citrus elegance.
Sakura Blooms
Ingredients
- 50 ml Etsu Sakura
- 25 ml cherry blossom-infused white vermouth
- 10 ml red shiso syrup
- 20 ml fresh lime juice
- 1 egg white or aquafaba
- 2 drops rose bitters
- Flower petals or shiso leaf
Preparation
- Place all the ingredients in a shaker.
- Dry shake to emulsify the egg white.
- Add ice cubes and shake vigorously again.
- Strain into a chilled cocktail glass.
- Garnish with a sakura petal or shiso leaf.
Golden Yuzu Highball
Ingredients
- 50mL Etsu Double Yuzu
- 10mL La Yuzu liqueur
- 15mL fresh yuzu juice or 10mL lemon juice + 5mL orange juice
- 80mL cedar tonic or yuzu soda
- Citrus peels
Matcha & Miso Sour
Ingredients
- 50 ml Etsu The Original
- 15 ml white miso liqueur
- 15 ml La Matcha liqueur
- 20 ml honey syrup
- 25 ml fresh lime juice
- 1 egg white or aquafaba
- Matcha powder or shiso leaf
Method
- Dry shake all the ingredients to emulsify the egg white.
- Add ice and shake vigorously.
- Strain into a chilled cocktail glass.
- Sprinkle with matcha tea.
Tokyo Spritz
Ingredients
- 40 ml Etsu The Original
- 30 ml sparkling sake
- 20 ml grapefruit tonic
- 10 ml orange blossom water
- 10 ml lychee liqueur (optional, for extra sweetness)
- Dried flower, sakura flower, slice of yuzu, or dried lemon
Preparation
- Fill a wine glass with ice.
- Pour in the gin, sparkling sake, and liqueur.
- Add the yuzu soda and stir gently.
- Garnish with a flower or citrus.
Japanese Martinez
Ingredients
- 60 ml Etsu Double Orange
- 20 ml red Vermouth
- 20 ml umeshu
- Dash of Angostura bitters
Method
- In a mixing glass filled with ice cubes, add the ingredients and mix and stir vigorously.
- Strain into an old-fashioned glass and squeeze out the juice of an orange.
