Appears in 30 Collections
Appears in 30 Collections
About The Bath Time Cocktail
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 in The Bath Time Cocktail
1 1⁄2 oz
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:
Glass:
How to make The Bath Time Cocktail
Add the tequila, wine, juice blend and grapes with crushed ice into a blender and blend until smooth.
Place the coriander and mint leaves at the bottom of a mug or tub-shaped glass.
Pour the blended drink over top and add crushed ice.
Top with salt foam.
*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.
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