Tokyo Ginza Cocktail
Votes: 2
Time: 5 min.
Complexity: average
Quantity: 1 cocktail
Complexity: average
Quantity: 1 cocktail
Tokyo Ginza cocktail - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 45 ml of Absolut Citron lemon-flavored vodka
- 45 ml Korean rice wine with black raspberries (bokpungja)
- 60 ml of thick Korean liqueur Soju (or similar Japanese Shochu)
- 30 ml of French Chambord liqueur made with blackberries and raspberries
- Lemongrass and raspberries for decoration
- Ice
We recommend
Recipes with similar ingredients: vodka, lemongrass, raspberry, rice wine, liquor
Cooking the dish according to the recipe:
- Fill a cocktail mixing glass with ice. Add all ingredients, stirring with a bar spoon. Strain into a chilled stemmed cocktail glass. Garnish with lemongrass and raspberry.
Categories:
Similar recipes
