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Neo-Tokyo mixed drink recipe

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Quick mixed drinks bartending tips: Don’t drink while mixing: Most bartenders became bartenders because of an interest in drinking and the strange alchemy that goes into mixing drinks. As a professional, however, you would do best to leave these habits behind and to focus on your work. Read more – View How To Make Neo-Tokyo mixed drink

3/4 oz Gekkeikan (or Ozeki) Traditional sake rice wine
3/4 oz Stoli® Vanil vodka (or Svedka Vanilla)
3/4 oz Zen® green tea liqueur
1/2 oz DeKuyper® Sour Apple Pucker schnapps
1 dash sweet and sour mix
1/2 oz Bols® Blue Curacao liqueur (in a shotglass #1)
1/4 oz grenadine syrup (in shotglass #2)
1 lime wedge
1 orange twist
1 maraschino cherry

Use a bamboo skewer to elaborately connect an Orange twist, wrapped around a lime wedge, barely touching the Marachino cherry which covers the point. Pull half of the lime-skin away from the fruit and use the lime vertically (like a paperclip) to perch the entire crane-like garnish on the edge of a chilled cocktail glass.

Combine sake, Stoli, Zen, Pucker, sours and ice into a shaker. Shake and strain into the glass, in front of the customer. Pour Blue Curaçao into the glass and allow the drink to settle into two layers. Slowly add the grenadine. Do not stir!

Encourage the customer to squeeze the lime into the glass for a more well-balanced flavour. If left un-stirred, the drink will remain in layers as the customer imbibes. (When stirred, it turns an unsettling violet-black.) Use a Bamboo skewer (approx. 5″”).

Cocktail Glass options

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