Ali Toghani, Pacific Concepts Beverage Director, shares the recipe for his cocktail Tijuana Slipper at Bar Patrón, which marries the traditional cuisines of Mexico and Japan.
“The Tijuana Slipper blends Patrón Anejo Barrel Select with Amaro Montenegro and Japanese flavours of sudachi and shisho cordial and the light fizz of ginger ale.”
Cocktail Menu: Tijuana Slipper
Ingredients:
- 45ml Patrón Anejo
- 15ml Amaro Montenegro
- 50ml sudachi and shiso cordial (recipe below)
- 30ml Sodasmith ginger ale
Directions:
- Rim glass with yukari salt (crushed, salted, dried purple shiso) and fill glass with ice, ideally block ice for reduced dilution
- Shake all ingredients except ginger ale
- Strain over ice and top with ginger ale
- Garnish with a shiso leaf
Sudachi and shiso cordial
Ingredients:
- Shiso tea
- Caster sugar
- Sudachi juice (can be replaced with yuzu juice)
- Citric acid
Directions:
- Create shiso syrup (1:1 shiso tea and caster sugar)
- Combine equal parts of shiso tea syrup and sudachi juice plus 10 per cent citric acid
