Lately we’ve felt inspired trying to make some less boozy drinks. One way of achieving this is by using Japanese sake as the base of the cocktail.
And this is exactly what’s happening in Daniel Eun’s Koyo cocktail. We are actually really pleased about how elegantly this cocktail turned out. There are so many delicate flavours precent, which are probably enabled by the low ABV. And the lack of noticeable alcohol is not at all what you think about during the sipping process.
2 oz sake
0,5 oz Dubonnet Rouge
0,25 oz yellow Chartreuse
Stir with ice and strain into glasses rinsed with a small amount of elderflower liqueur.