ネコバス Nekobasu Recipe
gin Gunroku sakè di riso rosso / red rice sakè / Frangelico Tia Maria
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Ingredients
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Base spirits & liqueurs
Modifiers & brightening
Garnish & finish
Method
Prep
Build & shake
Measure
Measure and pour 1.5 oz gin, 0.75 oz Gunroku (or red rice sakè/shōchū), 0.5 oz Frangelico, 0.5 oz Tia Maria, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup into a cocktail shaker.
Add bitters & ice
Add 2 dashes of Angostura or aromatic bitters to the shaker. Fill the shaker two-thirds with fresh ice.
Shake
Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The coffee and nut liqueurs make the texture silky; shaking brightens and integrates the citrus.
Strain & garnish
Dump the ice or water from the chilled glass. Double-strain the contents of the shaker through a fine mesh strainer into the chilled coupe to remove small ice shards for a smooth presentation.
Express the orange twist over the surface of the drink by holding it skin-side down 2–3 inches above the glass and giving it a firm twist to spray oils onto the cocktail, then rub the peel around the rim and drop it into the drink as garnish.
Lightly grate a scant teaspoon of dark chocolate or dust with cocoa powder over the top as a finishing accent. Serve immediately.