Reimagining the Japanese cocktail.
Japanese
Cognac, Rye, Pistachio, Coconut Water, Black Tea, Lemon, Pistachio Gelato
A few weeks back FOCO, a cocktail bar in Barcelona, hit me up and sent me over one of their recipes from last year: The Japanese. Traditionally a cocktail made with cognac, orgeat, and bitters, FOCO’s Japanese is reimagined as a milk punch, made a touch more savory with pistachio and coconut. Though I haven’t been to Barcelona in a minute, the cocktails I’ve seen from the Barcelona scene are nothing short of cutting edge. If I’m ever in Barcelona in the future i’m making sure to stop by to try their drinks!
Side note i think im mildly allergic to pistachio
200 ml cognac
120 ml Rye
100 ml Pistachio Orgeat
100 ml Black Tea
150 ml Coconut Water
80 ml Lemon Juice
250 ml Pistachio Ice Cream
Mix all ingredients except ice cream and lemon juice, the add ice cream into the batched ingredients in a shallow container. Slowly drizzle lemon juice over the container, then let sit for an hour. Strain through a coffee filter, then place in fridge until ready to use. To serve, 3 oz of Japanese, 2 dashes of saline, 2 dashes of chocolate bitters, stirred down with ice. Serve in a rocks glass with a large ice cube covered with grated white chocolate.
#cocktail #milkpunch