That Dill Though....
1.5 oz St. George Terroir Gin
.5 oz Takacho Regal Hawk Sake
.5 oz Suze
.5 oz Small Hand Pineapple Gum Syrup
.25 oz Lemon
1 dash Barkeep Swedish Herb Bitters
pinch Fresh Dill
pinch Quality Sea Salt
Fentiman's Tonic
Method: Shake, double strain on to ice, top with tonic
Glass: Highball/Collins
Garnish: Dill Sprig
Ice: Cubes
Tenzing Coupe Cocktail: The Saka by Graham Crowe
This cocktail requires 2 shakers;
First: to crush/ Bittered Sling Orange & Juniper Ice
Second: to shake the drink.
Sea Salt flake rim on the crystal rocks glass.
1.5 oz. Otokoyama “Namacho” Sake
.75 oz. Kings Ginger
.5 oz. Fruitlab Jasmine Organic Liquor
.5 oz. fresh lime Juice
.25 oz. Small Hands Syrup Gum
Plus 5-6 mint leaves
5 drops Bittered sling Orange & Juniper
Bittered / shaken / crushed ice spooned onto the drink
Tenzing Coupe Cocktail: The One oh One by Graham Heubach
3/4 oz Barsol Pisco Perfecto Amor
3/4 oz St. George Dry Rye Gin
1/4 oz Germain-Robin Apple Brandy
1/8 oz cinnamon syrup
5 drops Bittered Sling Denman Bitters
1.5 oz Banzai Bunny Sparkling Sake
Add all ingredients (except sake) to mixing glass, add ice, stir to proper chill/dilution.
Strain into chilled vintage couple, top with sake.
Express lemon oil on top, and discard peel. Serve.
Tenzing Coupe Cocktail. The Sweet, sweet revenge by Clint Rogers
1.5 oz. No. 3 Gin
.75 oz. Tempus Fugit Gran Classico
.75 oz Lustau Manzanilla 'Papirusa'
.5 oz. lemon
.25 oz Bitter Truth Apricot
-.25 oz. simple (1:1)
5 drop Denman's Bittered Sling (Denman's Blend)
1 oz. Narutotai Ginjo Nama Genshu Sake
Sake is to be served on side in sake glass.
top 6 ingredients are shaken in a mixing tin and strained into empty sake bottle
the guest is to take sake and use cocktail as chaser to complement. One cocktail in whole.
Tenzing Coupe Cocktail: Nessie's Kimono by John Schmaling.
1 oz Glendronach 12 Year
2 oz Otokoyama Junmai Sake
.5 oz Fruitlab Jasmine Liqueur
.25 oz Lemon Juice
.25 oz simple syrup (1:1) or 1 bar spoon caster sugar
Shake all ingredients with ice until well-chilled and fine-strain into a chilled coupe. 10 seconds will be sufficient if using simple syrup; 15 seconds if using caster sugar. Caster sugar is preferred.
2014 Winner of The Tenzing Coupe Cocktail: The Autumnai Daiquiri by Annemarie Sagoi
1.5 oz Clement Rhum Agricole Select Barrel
.5 oz lemon juice
.5 oz Umenoyado Yuzu Sake
.5 B.G. Reynolds Falernum
.5 oz Imbue Petal and Thorn vermouth
.25 Barsol Perfecto Amor
6 drops Bittered Sling Crabapple bitters
Annemarie Sagoi (center) receiving the First Annual Tenzing Coupe award.