KINKŌ COCKTAIL

November 17, 2021

Cocktails

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Creator Barman: Luis Leal
Hotel Vila vita Parc – House Bar

Kinko is inspired by the Tanaka 1789 X Chartier Blend 001. A cocktail designed to find the perfect harmony between all the ingredients and to highlight the finesse and complexity of Blend 001.

Our advice? Enjoy it in an idyllic setting such as the House bar of the Vita vila Parc Resort (5 stars resort in Protugal) watching the sea.

Flavour profile (over all cocktail description)

Dry
Citric
Nutty
Fruity

INGREDIENTS

50 ml Sake Tanaka Pavillon 001
50 ml Banana Water
20 ml Yuzu Solution
5 ml Rice Vinegar
Glass: On-the-rocks (Riedel Straight)
Garnish: Pandan Butter + Toasted Hazelnut

MISE-EN-PLACE

YUZU SOLUTION

0.7 Litre batch
300 ml Yuzu Juice
400 ml Citric Solution

CITRIC SOLUTION

To 1000ml of water, add 60g of Citric Acid and 10g of Tartaric Acid

PANDAN BUTTER

In a double boiler, melt 300g of butter at 165ºC and stir very gently for about 5 minutes with 50g of Pandan Leaf. When the butter turns brown (or “noisette”) remove the pandan leaf and cover, with some clean film, the pan/bowl that has the butter melting. Remove the upper part from the “remains” and store in a container.

BANANA WATER

600 ml water
6 really ripped Bananas
50 mg white caster sugar

First prep the banana water.

Cook 6 bananas (with peel on) in a Josper grill for about 1 minute. After that, blend the bananas with 600ml of water and place them in a freezer for at least 24h. The next day, filter everything through a coffee filter. It should take about 6 hours to obtain the maximum yield but you can leave it overnight.

After crafting the banana water, filtering everything and getting rid of any undesired particles, add the sugar and very gently dissolve it over a very low flame.