Summer may be coming to an end but we know the best way to keep your spirits up (pun intended)! A change of seasons is always an excellent excuse to try some new cocktails and we’re sharing original RONIN recipes that are simple, well-balanced, and utilize unique Japanese ingredients. Read below to learn how to make three cocktails that are delicious, drinkable, and a little edgier than your standard gin and tonic.

Santa Cruise: Derrumbes Oaxaca Mezcal, Chikusen Junmai Ume, Cucumber, Lemon

INGREDIENTS:
30 ml Derrumbes Oaxaca Mezcal
30 ml Chikusen Junmai Umeshu
2 Dashes Angostura Aroma Bitters
3 Thick Cucumber Slices
1 Lemon Peel

METHOD:
Muddle cucumber slices in a mixing glass
Add mezcal, umeshu, angostura bitters, and lemon peel into the glass (squeeze the peel to release the oils)
Add ice and stir for about 45 seconds until chilled
Double strain into lowball glass
Garnish with a whole ume

Furamingo: Don Fulano Blanco Tequila, Umeboshi, Lime

INGREDIENTS:
50 ml Tequila Blanco
5 ml Umeboshi Paste
25 ml Lemon & Lime Juice
15 ml Sugar Syrup

METHOD:
Combine all ingredients into a shaker
Add ice into the shaker
Shake well and strain into a glass

Aviation: Fords Gin, Luxardo Maraschino, Crème de Violette, Lemon

INGREDIENTS:
50 ml Fords Gin
15 ml Luxardo Maraschino
7.5 ml Crème de Violette
20 ml Lemon Juice

METHOD:
Combine all ingredients into a shaker
Add ice into the shaker
Shake vigorously
Double strain into lowball glass

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