22 Questions
What is the main ingredient used in the Oolong Tea Syrup?
Oolong tea
What is the main non-alcoholic spirit used in the Zen Garden mocktail?
Seedlip Garden
Which ingredient is used to create a 'zesty' and 'spicy' touch in the East Meets West mocktail?
Pontoon Ginger
What type of glassware is recommended for serving the Blood Orange Spritz?
Wine glass
What technique is used to prepare the Zen Garden mocktail?
Muddle and shake
Which ingredient is used to pre-batch the Mango No-Colada mocktail?
Citric batch
What is the primary spirit used in the Negroni recipe?
Beefeater Gin
What is the purpose of using fish paper (McAra) in the Hinoki box?
To hold dry ice and prevent leaks
What is the method used for preparing the Negroni?
Stir and strain
What is the purpose of the Coconut Foam in the Pink Elixir recipe?
To add texture to the drink
What is the technique used for the garnish on the Negroni?
Artistic orange peel and ivy leaf stamped ice block
What is the primary ingredient in the Raspberry Sugar used as a garnish?
Dried raspberries
What is the method to prepare the Yuzu Picante cocktail?
Shake and Double Strain
Which cocktail has a note of smoky aromas, zesty tangerine, and is a twist on a spicy margarita?
Yuzu Picante
What is the garnish for the Midnight Treat Dessert Menu Cocktail?
Marshmallow on a stick
How is the Tokyo Nights cocktail served?
Shake & Dirty Pour
In the Eastern Iced Tea cocktail, what are the base spirits used?
Beefeater Gin & Midori
What is suggested to dip in the MINI LEMON MERINGUES cocktail?
Gummy bears
Which pre-batched cocktail includes Aluna Coconut, Havana 7y Rum, Midori, and Lemongrass Syrup?
Flora Akio Batch
'Twist on Floradora (Tom Collins with Ginger ale) with Akio meaning bright' describes which cocktail?
'Flora Akio'
'Twist on a spicy margarita with a gentle touch of zesty tangerine and a hint of smoky aromas' characterizes which cocktail?
Yuzu Picante
What is the primary alcohol ingredient in the Midnight Treat Dessert Menu Cocktail?
Havana 7-Year-Old
Study Notes
Cocktail Recipes
- Negroni - San: A twist on a classic negroni, made with Beefeater Gin, Antica Formula Sweet Vermouth, Campari, and Yuzu Sake, garnished with an artistic orange peel and an ivy leaf stamped ice block.
- Pink Elixir: A twist on a cosmopolitan, made with Absolut Vodka, Italicus, Cranberry Juice, Pink Grapefruit Syrup, and Lime Juice, topped with coconut foam and garnished with coconut foam and raspberry sugar.
- Blood Orange Spritz Non-Alcoholic: A non-alcoholic version of an Aperol spritz, made with Lyre's Italian Orange, Grapefruit Syrup, and Blood Orange Soda, garnished with a grapefruit slice.
- Mango No-Colada Non-Alcoholic: A non-alcoholic mocktail, made with Pineapple Syrup, Mango Juice, Citric Batch, and Coconut Water, garnished with a bamboo leaf and dried pineapple.
Pre-Batch Recipes
- Negroni - San Batch: A pre-batch recipe for Negroni - San, made with Beefeater Gin, Antica Formula Sweet Vermouth, and Campari.
- Pink Elixir Batch: A pre-batch recipe for Pink Elixir, made with Absolut Vodka, Italicus, and Pink Grapefruit Syrup.
- Blood Orange Spritz Non-Alcoholic Batch: A pre-batch recipe for Blood Orange Spritz Non-Alcoholic, made with Lyre's Italian Orange and Grapefruit Syrup.
- Mango No-Colada Non-Alcoholic Batch: A pre-batch recipe for Mango No-Colada Non-Alcoholic, made with Pineapple Syrup, Mango Juice, and Citric Batch.
Other Recipes
- Oolong Tea Syrup: A recipe for Oolong Tea Syrup, made with Oolong Tea, Verbena Tea, and sugar.
- Raspberry Sugar: A recipe for Raspberry Sugar, made with dried raspberry and sugar.
- Coconut Foam: A recipe for Coconut Foam, made with Coco Re'al Coconut Cream, Oggs Aquafaba, and water.
- Ivy Asia Tea Blend: A recipe for Ivy Asia Tea Blend, made with Sencha Green Tea, Earl Grey Tea, and Jasmine Silver Needle Tea.
Drinks
- Yuzu Picante: A twist on a spicy margarita, made with Altos Blanco Tequila, Yuzu Puree, Lime Juice, Thai Basil, and Firewater Tincture, garnished with a Thai Basil leaf and a Tajin rim.
- Mango Sling: A tropical cocktail, made with Aluna Coconut, Midori, Havana 7-Year-Old Rum, Lemon Juice, and Lemongrass Syrup, garnished with a bamboo leaf.
- Flora Akio: A twist on a Floradora, made with 135 East Gin, Crème de Fraise, Yellow Chartreuse, Jasmine Syrup, and Lime Juice, topped with Ginger Ale and garnished with a kaffir lime leaf and raspberry sugar.
- Tokyo Nights: A refreshing cocktail, made with Beefeater Gin, Midori, Blue Curacao, Lemongrass Syrup, Coconut Water, and Aquafaba, garnished with a green agata topper and floating gummy bears.
- Eastern Iced Tea: A refreshing drink, made with Beefeater Gin, Peach Syrup, Citric Batch, and Ivy Asia Tea Blend, garnished with a mint bouquet and lemon slice.
- Midnight Treat: A dessert cocktail, made with Havana 7-Year-Old Rum, Cherry Heering, and Dark Chocolate Sauce, garnished with a marshmallow on a stick.
Learn how to make a Yuzu Picante cocktail with Altos Blanco Tequila, yuzu puree, lime juice, Thai basil leaves, chilies, and Firewater Tincture. This twist on a spicy margarita includes a hint of tangerine and smoky aromas. Discover the recipe for pre-batching a Mango Sling cocktail as well.
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