Restaurants›Bamboo on 2nd›Japanese Hornet Recipe

Japanese Hornet Recipe

Inspired by Bamboo on 2nd

Time10m

Serves1

Hornitos Reposado, Canton Ginger, Honey Syrup, Lemon

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Ingredients

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Cocktail

2 oz Hornitos Reposado tequila1/2 oz Canton Ginger liqueur3/4 oz Fresh lemon juice1/2 oz Honey syrup (1:1 honey and hot water)2 dashes Angostura or orange bitters (optional)1 cup Ice

Garnish

1 piece Lemon wheel or twist1 piece Candied ginger (optional)

Method

Cocktail

Prepare honey syrup

Make a quick honey syrup by combining equal parts honey and very warm (not boiling) water. Stir until fully dissolved. Chill before using if time allows. Use 1:1 by volume (for this recipe you can prepare 1 oz honey + 1 oz warm water and refrigerate).

Add the tequila, Canton Ginger liqueur, fresh lemon juice, and honey syrup to a cocktail shaker.

Fill the shaker with ice (about 3/4 full or roughly 1 cup) and cap it.

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This chills and dilutes the drink properly and incorporates the honey syrup.

Strain the cocktail through a fine mesh strainer (or double-strain if you prefer no ice shards) into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) or neat in the coupe.

If using bitters, add 2 dashes on top and give a gentle stir (or let them float) to add aromatic complexity.

Garnish & Serve

Garnish with a lemon wheel or a lemon twist placed on the rim or floated on the surface.

Optional: Skewer a piece of candied ginger and rest it on the rim or place it in the drink for a spicy-sweet accent.

Serve immediately. Recommend pairing: enjoy as an aperitif or with light spicy snacks.