Today we’re launching a new cocktail series. The G7 Cocktails is a series of 7 unique cocktail recipes created by some of the best bartenders in Sydney specifically for our sister website Gourmantic’s 7th Birthday celebrations.
The first of the G7 Cocktails is The Maneki-Neko Cocktail created by David Nguyen-Luu of The Barber Shop bar in Sydney. The Barber Shop is a specialist gin bar with an enviable collection that spans the globe and a knowledgeable team who ensure every visit is memorable.
The Maneki-Neko is a Japanese-influenced cocktail centred around the lucky number 7. Inspired by the Japanese wisdoms who believe the number seven is a lucky number, it is presented with the lucky cat figurine (named Maneki-Neko) which features seven cats and believed to bring good fortune.
The cocktail is made with Japanese Gin, St Germain Elderflower, cucumber juice, yuzu juice, egg white, shaken, topped with champagne and garnished with cucumber and black sesame seeds. The gin include shiso leaf, cucumber, sesame seeds, yuzu and Sanshō – botanicals that come together in harmony with the cocktail ingredients.
The Maneki-Neko Cocktail is refreshing and bright on the palate with subtle nuances of the botanicals coming to the fore – a perfect drink for an early afternoon, evening and makes a fine choice for brunch.
The Maneki-Neko Cocktail Recipe
Recipe by David Nguyen-Luu of The Barber Shop, Sydney, created for Gourmantic‘s 7th Birthday
Ingredients
- 45ml Japanese gin
- 15ml St Germain Elderflower
- 30ml cucumber juice
- 10ml yuzu juice
- 15ml egg white
- 30ml champagne
Glassware: coupette
Garnish: black sesame seeds, cucumber twist
Method
Add all ingredients to a cocktail shaker and dry shake first then shake with ice. Strain into a chilled coupette. Top with champagne and garnish with black sesame seeds and a cucumber twist.
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