Cocktail Friday: Tokyo 75
I've got Tokyo on my mind. Again.
Lately I've been having flashbacks of life in Japan. It's all popping up in my memory like it was yesterday instead of a year and a half ago when we were buying bento lunches and people watching on the other side of the world. I never thought we would live there forever, but was also unaware of how hard it would be to say goodbye. Even now, all these months later, I miss Tokyo just as much (or more) as the day we left.
A couple nights ago, we went to dinner at Izakaya Den with some friends in Denver. Just one look at the menu and I started flashing back to nights out that started with sushi, followed by yakitori and a couple pints, and ended with a a few hours of karaoke. We laughed until our sides ached and ate until we could take another bite. Of course, there were quieter memories that came to mind as well. Like the bike ride to work when we would pass the same elderly gentleman carrying a golf club and preparing to do his morning stretches while gazing over Tokyo at Mt. Fuji. I'm not sure what he was preparing for, but simply witnessing that morning ritual made me love Japan even more.
This cocktail was inspired by the drink I had when we were out for dinner in Denver. Theirs was called a Kyushu 75 and it was bubbly, fresh, and had the perfect hint of yuzu flavor. I've made this Tokyo 75 a bit simpler than the restaurant version but equally as tasty. Prosecco, yuzu juice, a splash of lemon juice, and Angostura bitters are perfectly paired with a piney gin.
It's a small thing, but even the smell of the yuzu juice used here brings me back. So, cheers to the New Year and to remember years past with fondness. I hope you all are soaking up every bit of 2014 and making it a great year to remember.
- 1 1/2 oz gin
- 2 drops Angostura bitters
- 1/2 teaspoon honey
- 2 teaspoons yuzu juice (found at Asian grocery stores or online)
- A squeeze of fresh lemon juice
- Combine the gin, bitters, honey, yuzu and lemon juices in a cocktail shaker filled with ice.
- Shake vigorously until chilled.
- Strain into a champagne glass and top with prosecco.