As I’ve mentioned, Düsseldorf is home to a large Japanese population. Actually, with about 8000 people it is one of the largest Japanese communities outside Japan! The influence is seen in the Japanese Garden, annual festivals and schools.
And of course, such a strong cultural presence also impacts the city’s cuisine. I am not just talking about all the small and fine Japanese restaurants we have in town. But here at Breidenbacher Hof our Capella Bar team is also swayed by the Japanese influence. Recently they took part in a nationwide bartender project called “7 Samurai Bar Chefs,” a collaboration of seven bartenders spread all over Germany and even Switzerland who created exciting cocktails made of traditional Japanese ingredients, sake and sochu.
I was very curious about the use of these ingredients and asked the team if I could give the cocktails a try. Having only had hot sake, I was curious as to how it would translate to a cocktail. My verdict: fantastic! My favorite is definitely the Natsu Cocktail. As always, I love to share my favorite recipes with you and this is no exception!
2 pineapple slices
4cl Yuzu sake liqueur
2cl Yuzu juice
1 dash chili vodka
1cl sugar syrup
Cut the pineapple slices into pieces and put them in a glass together with the grapefruit zest. Muddle them slightly using a mortar or a spoon. Then add the liqueur, juice, vodka and syrup. Add crushed ice to the top of the glass and then the sparkling sake until the glass is filled. Garnish the glass with some mint leaves and grapefruit zest.
Let me know what you think! Could the Natsu Cocktail become one of your favorites?