Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Bath Time

When husband-and-wife duo Takuo and Sumire Miyanohara hit Ginza in 2007 with Bar Orchard––a 16-seat cocktail den hinged around creative drams made from a mountain of fresh fruit, including this cocktail, they introduced Tokyo to an entirely new concept.

This recipe originally appeared as part of “The Secret to Neo-Japanese Bartending Is Fresh Fruit.

Ingredients

  • 1 1/2 oz Tequila
  • 3/4 oz Sauvignon blanc
  • 1/4 oz Fresh lemon and lime juice (1:1 blend of each)
  • 5 Green muscat grapes
  • 2 Coriander leaves (optional)
  • 2 Mint leaves (optional)
  • Garnish: Salt foam*

Steps

  1. Add the tequila, wine, juice blend and grapes with crushed ice into a blender and blend until smooth.

  2. Place the coriander and mint leaves at the bottom of a mug or tub-shaped glass.

  3. Pour the blended drink over top and add crushed ice.

  4. Top with salt foam.

  5. *Salt foam (optional): Stir 4 tsp salt, 3 grams lecithin and 400 mL water in a mixing bowl until combined. Use a fish aquarium pump to pump air into mixture.