Midnight In Tokyo Recipe
tequila, chambord, yuzu, black currant, lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Prepare Black Currant Syrup (if not using store-bought)
Make syrup
Combine 1/2 cup black currants (fresh or frozen), 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 5 minutes until berries have broken down. Remove from heat and mash berries with a spoon. Strain through a fine mesh sieve, pressing solids to extract liquid. Cool completely. Yields roughly 3/4–1 cup. Use 1/2 oz per cocktail.
Build Cocktail
Dry shake (if using egg white)
In a cocktail shaker add 2 oz reposado tequila, 1/2 oz Chambord, 3/4 oz yuzu juice, 1/2 oz fresh lime juice, 1/2 oz black currant syrup, 1/4 oz simple syrup, 1 dash bitters and 1/2 oz egg white. Seal shaker and dry shake vigorously for 15–20 seconds (no ice) to emulsify and create foam.
Wet shake
Add a large handful of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well-aerated.
Strain
Double strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids.
Finish
Express a lime twist over the drink to release oils, then drop the twist in or place a lime wheel on the rim. Gently place a single black currant or a blackberry on top of the foam. Add a micro basil or shiso leaf for an herbal note if desired. Optionally, add 1 small drop of Chambord on the foam for a decorative swirl.
Serve
Serve immediately. Encourage the drinker to enjoy the interplay of bright yuzu and lime with the deep berry notes from Chambord and black currant.