KIRIP TRUMAN

A cocktail created by staff member Okubo. By infusing gin with Earl Grey tea leaves and adding bergamot liqueur, the flavor is enhanced. Orange juice is then combined, resulting in a very easy-to-drink and well-balanced cocktail.

A cocktail created by staff member Okubo. Plum and apple are both plants in the same rose family, and there is a technique of combining ingredients that are classified botanically as the same. To complement the herbs used in Silent Pool, we added a hint of mugwort and shiso, resulting in a sweet and sour cocktail that is easy to drink.

Entry for the 'Flor de Caña Sustainable Cocktail Challenge 2024'. Flor de Caña is involved in environmental protection activities such as tree planting in addition to rum production. In Osaka, where Ueda was born and raised, an initiative called 'Osaka AGreen Action' is being implemented, aiming for a decarbonized society in the agricultural sector, with producers, businesses, and consumers working together. As part of our efforts in the food and beverage industry, we provide dishes and drinks made with agricultural, forestry, and fishery products produced in Osaka, known as 'Osaka-san'. This cocktail is a locally sourced cocktail primarily using Osaka-produced ingredients.

Recommended by the owner, this gin 'Hendrick's' is produced in Scotland. Due to the strength of its love, a dedicated device (GC-MS) is used to personally analyze the aromatic components contained in Hendrick's. From this analysis, bitters (a type of bitter liquor) made from well-matched ingredients are created, adding a harmonious bitter accent, resulting in an advanced Hendrick's cocktail.

A homemade ginger essence made by slowly simmering a large amount of ginger and comb honey, along with various herbs, combined with several common aromatic components, and enhanced with yuzu, which pairs well with ginger. This is a Moscow Mule created without using commercial ginger ale, featuring a blend of spiciness and gentle sweetness, resulting in a beautiful flavor.

Using gas chromatography mass spectrometry, we analyzed the aromatic components of various types of gin and uniquely examined the molecules that create floral notes and their balance. We concluded that the key elements are a large amount of limonene, supported by linalool, and a very small amount of cymene, which led us to construct the recipe based on that balance. The main brandy used is REMY MARTIN 1783. The result is a sidecar that is both vibrant and refreshing, yet has depth.

This recipe is built around a fragrant molecule with a long name, 2,5-dimethyl-4-hydroxy-3(2H)furanone. The base is pineapple, and we distill roasted sweet potatoes that share the same fragrant molecule, extracting only the aroma. This is combined with passion berry, lime, agave syrup, and matcha to create a multi-dimensional flavor. Enjoy this mysterious taste of a new type of pineapple that can only be made in a cocktail.

A recommended dish by the owner. Knowing that asparagus contains aromatic components with a coconut-like fragrance, we built the recipe around the flavor of coconut, using ingredients that share similar aromatic components with coconut. This is an enhanced cocktail with a mysterious sweetness, strengthened by the use of other ingredients to enhance the coconut flavor.

Based on the OAV values (concentration ÷ threshold) of the main aromatic components of strawberries, we selected ingredients that share common main aromatic components and constructed the recipe in balance with those values. A mysterious flavor that creates a taste similar to strawberries without using any strawberries, resembling a new variety of strawberry.

A chocolate mint flavored cocktail 'Grasshopper' made with mint and cacao liqueur combined with fresh cream. Utilizing the premium Dutch vodka 'Ketel One' to its fullest, it features an organic twist with agave syrup made from blue agave instead of sugar. Various types of mint, along with Taiwanese jasmine green tea that shares aromatic components with mint, and Turkish anise-flavored distilled spirit 'Raki' are each infused into Ketel One and blended. Then, Ketel One infused with organic cacao butter, agave syrup, and fresh cream are shaken together. The chemical mint flavor is subdued, resulting in a naturally sweetened, nutty-flavored, low-sugar Grasshopper.

Analyzed the aroma components of Turkish white raisins using GC-MS, and based on that, added flavor with different ingredients. The result was a quite sharp taste, which was refined with a sour style of lemon, sugar, and egg white, creating a unique flavor.

A unique creation that combines butter-sautéed Wagyu bacon soaked in vodka with peach. Both Wagyu and peach contain a common aromatic component, 'γ-decalactone', which has been incorporated into the cocktail. The contours are enhanced with syrup made from sparkling wine, and single malt whiskey containing the same 'γ-decalactone' is sprayed to provide enjoyment from both aroma and flavor. The base for the cocktail is a one-of-a-kind piece inspired by the wildness of Wagyu, depicting the Peach Blossom Land from 'Journey to the West', where Sun Wukong devours peaches and boasts on the palm of Buddha.

A twist on the cocktail called 'Sea Breeze' using shiitake mushrooms. Shiitake and lavender share a common aromatic compound called '3-octanol', and we combined it with cranberry and rosemary, which contain the related substance '3-octanone', resulting in a bold yet refreshing flavor.

A twist on the cocktail called 'Cosmopolitan' using blue cheese. It is blended with ingredients such as blackberries, passion berries, and lavender, which contain the unique aromatic compound '2-Octanone' found in blue cheese, to create a balanced mixture. The cocktail represents a fictional blue cheese flower blooming on a cliff.

A newly established distillery that was born in Fukuoka Prefecture in 2021. Despite its short aging, it is a recommended bottle by the owner, featuring a concentrated flavor where the pure and clear sweet aroma of the original spirit intertwines with a strong peat scent.

We have received the latest limited bottle from the highly popular Ichiro's Malt. This exquisite bottle is adorned with a sweet and fragrant aroma derived from aromatic sherry casks.

A limited edition gin released by Nozawa Onsen Distillery, blended with maple-like sweetness and exquisite barrel aroma due to barrel aging. This gin is of the tau aging type, which makes it difficult to determine the degree of aging, but it has been tasted daily and bottled at the best timing, resulting in a very clean and rich aromatic gin.