Far East
How can I pair food with the cocktails during a tasting?
MOREConsider offering small appetizers or tapas-style dishes that complement the flavors of the cocktails. Pairing can enhance the overall tasting experience.
Far East
- Lemon Juice 1 part
- Shochu 1 part
- Midori Melon Liqueur 1 part
Any Glass of your Choice
Far East Ingredients
Lemon Juice,Shochu,Midori Melon Liqueur,
Far East Recipe
Shake with ice, and strain into an old-fashioned glass over ice cubes. Garnish with a slice of orange and a speared cocktail cherry, and serve with two straws.
Lemon Juice
Lemon Juice being rich in Vitamin C is an excellent remedy for sore throat and aids in digestion and controls blood sugar, and also promoted weight loss. It is used for various culinary and non-culinary purposes all over the world. Lemon juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
In drink mixing, fresh lemon juice brings a tangy zing to so many classic drinks and in fact, it's the most used ingredient in drink mixing other than the liquors of course.Shochu
Shochu is a Japanese distilled beverage. Distilled from rice, barley, sweet potatoes, buckwheat or brown sugar, and sparingly is distilled from other ingredients like chestnut, sesame seeds, potatoes or carrots.
Typically Shochu is 25% ABV. Shochu should not be confused with Sake which is a Rice Wine, where as Shochu is a distilled liquor, not as strong as Whisky, Vodka or Baijiu but stronger than huangjiu, sake or wine.
Shochu is not as fruity as Sake and the taste is dependent on the nature of starch used in distillation. Shochu is described as a nutty or earth flavoured liquor.Midori Melon Liqueur
A liqueur is an alcoholic beverage made mostly from rectified neutral spirits flavoured with sugar, fruits, herbs and spices. Liqueurs are often served as aperitif or digestif or used as bitters, and some are ceremonial or have regional cultural significance.
Most liqueur recipes that date back to the medieval or early modern era tend to have secret recipes and legends following them trough centuries. Liqueurs mostly began in the laboratories of pharmacists as medicines or at homes as ways of preserving seasonal fruits, or were created by monks in their monasteries. and then took off as fragrant, flavourful liqueurs, either filtered to be clear or cloudy.
Liqueurs are created by infusing or macerating fruits and herbs in neutral grain spirit, brandy base like cognac, rum, vodka or even whisky and then filtering the infused alcohol to produce the unique sweet beverage.
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