TATA GEISHA Cocktail with KI NO BI Dry Gin

TATA GEISHA Cocktail with KI NO BI Dry Gin

TATA

is the hotel bar at Hotel Sanders in Copenhagen. TATA is named after the beautiful red velour curtain that has hung as a curtain at the Royal Theater since 1932. TATA made this wonderful drink when the people behind KI NO BI, Kyoto Distillery, stopped by.

Ingredients

• 3 cl KI NO BI Dry Gin


• 1.5 cl Rice Cordial*


• 1 cl Cointreau


• 1.5 cl lemon juice (freshly squeezed of course, with the lemon squeezer)


• 1.5 cl egg white


• Dried and pressed flowers for garnish

Procedure

All ingredients are "dry shakes" - i.e. without ice. This optimizes the conditions for the emulsion you want to create between the egg white and the other ingredients. Then add ice and shake again. Strain into a cocktail glass and garnish with dried and pressed flowers.

*Rice Cordial is made from 40 cl rice milk, 4 cl yuzu juice, 4 cl passion fruit puree, 400 g sugar and 5 g white tea. Mix everything together and leave to infuse for 24 hours, after which the liquid is strained and ready to use.

Find other gin recipes here

About Ki No Bi Dry Gin

Kyoto Distillery is Japan's first dedicated gin distillery. It is located in the southern part of Kyoto City, which for many years has been famous for its
sake production. Kyoto Distillery is based on the area's long traditions and raw materials. The alcohol is based on rice and the gin is
primarily distilled with local herbs and spices. These include yellow yuzu, red miso leaves, bamboo and green sanshô berries, which are best described as Japanese peppercorns. Although the distillery is newly built and of course uses modern equipment, the two
English founders have no intention of handing over production to computers. Everything is handmade and the recipes are constantly adjusted in
relation to the raw materials used. If the character of the yuzu changes, the recipe is adjusted so that the gin's expression is always optimal.

KI NO BI means something like "the beauty of the seasons" in Japanese, and that's exactly what you get when you drink KI NO BI- the seasons in Japan. There are not many products that manage to incorporate their terroir into their gin as clearly as KI NO BI. The exotic ingredients such as yuzu and sanshô insistently point to the country of origin, while the juniper berries and other ingredients maintain that this is a high-quality gin.