Enchanté, Mandarin

Often the drinks on the full-aromatic side with a straightforward character are the ones which spread quickly and sell good. They are usually not particularly complicated, have one or two distinguished flavors and thereby make you happy. But, of course, there are also the gentler and more filigree representatives that are nonetheless a wonderful addition to the world of cocktails. But they usually demand a little more concentration and are characterized by their subtleties. I would like to introduce such a drink today.

The idea for this drink came to me basically while I reviewed some of the ingredients in a row and wrote my tasting notes. It is a cocktail that is somewhat influenced by the classic Martini, but also other drinks like for instance the Bee’s Knees (which I have not described in the blog yet) were in my mind. It intends to bring you the magic of a fragrant tangerine together with the noble sweetness of the Choya Royal Honey Umeshu, the clear and sophisticated soul of the Gekkeikan Nouvelle Tokubetsu Honjozo Sake and a touch of coriander. And there is also a very fine and unusually refreshing kind of acidity to the drink: a hint of white rice vinegar (it should have not more than 3% acidity). The part of the tangerine is played by Florian Faude’s Mandarine aus Sizilien. Against this background the name of the drink should represent simplicity, elegance and style: Enchanté, Mandarin.

A nice, stirred, clear and filigree cocktail.

Recipe “Enchanté, Mandarin”:

3.5 cl Gekkeikan Nouvelle Tokubetsu Honjozo Sake
2 cl Choya Royal Honey Umeshu
1.5 cl Faude Feine Brände Mandarine aus Sizilien
½ bar spoon of white rice vinegar
1 Dash Bob’s Coriander Bitters

Preparation: Stir all the ingredients on ice until cold and pour into your pre-chilled glass.

Glass: small coupette glass or goblet (in the picture I have used a crystal liqueur glass)

Garnish: none

Buying sources: The Gekkeikan Nouvelle Tokubetsu Honjozo Sake can be ordered here.

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