We’ve tapped another batch of bartenders – a couple of veterans and a lot of fresh faces – to bring us some holiday spirit. We’ll start with one of the veterans in the industry, Vanessa Rabadon, bar manager of The After Five in Marikina. She took her inspiration from Japan for her fruity, aromatic, and slightly umami Christmas cocktail, Kanzake Lichi.
Check out the video below to learn how to make the drink
“One of the most popular traditional Christmas ornament in Japan is the origami cranes,” Vanessa shares. “They are believed to bring good luck, longevity and prosperity. The art of folding origami cranes known as ori-zuru, dates back ancient times and holds cultural significance in japanese mythology and folklore. Warmed sake is one such Japanese Christmas drink.”
“Sake is a traditional beverage with a very long history. It is produced by conventional rice fermentation and thus categorized as rice wine. In Japan the traditional way of drinking sake is by gently warming it. Warm sake reduces the bitterness and off-flavors and opens up a savory aroma. The tradition dates back 500 years and considered by many to be the most popular alcoholic beverage during winter celebrations in Japan. Kanzake japanese word meaning “warmed sake”. Take one sip and you will feel warm and comfortable. The gentle taste makes you feel cozy in a slow pace, unlike other strong alcohol. It is also kind to your stomach.”
Ingredients:
60ml Ozeki One Cup Sake 30ml lychee water Matcha foam
Directions:
In a mixing glass combine all ingredients. Stir and pour in a tokkuri (sake decanter) Pour freshly boiled water in a bowl. Place sake carafe for 10mins. Serve warm in a sake cup Top with matcha foam.
How to make Matcha Foam: Ingredients: 2 tbsp matcha powder 250 ml warm water Procedure: In a mixing glass combine all ingredients. Whisk using a milk frother. Continue until the mixture has created enough foam.
How to make Lychee Water: Ingredients: 1 can lychee Procedure: Place canned lychee in a blender. Blend until the lychee is processed. Strain through cheesecloth. Bottle up and keep refrigerated.
Shot at The Grasshopper Bar, located at 100, OPL Building, Don Carlos Palanca, Legazpi Village, Makati, 1229 Metro Manila.
