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Cocktail Recipes from Osaka Cocina Nikkei

If you haven’t already, it’s now time to fine-tune your mixology skills. Miami’s internationally famed Osaka Cocina Nikkei, which also has several outposts in South America and will soon hop across the pond to London,

If you haven’t already, it’s now time to fine-tune your mixology skills. Miami’s internationally famed Osaka Cocina Nikkei, which also has several outposts in South America and will soon hop across the pond to London, is here to help you with these two unique cocktail recipes. Boasting inventive flavors that merge two seemingly different but really complementary cultures, its Japanese-Peruvian menu features dishes like tuna ceviche, salmon tiradito and duck confit gyozas. Its cocktail menu is just as interesting with recipes that mix unusual, but exciting ingredients. Try these out at home to impress your roommate, partner or family, and let us know which one is your favorite.

Mr. Osaka

Ingredients

1.75 oz rum

0.25 oz citrus bitter

1 oz naranjilla (lulo) mix 

0.5 oz passion fruit juice

0.75 basil syrup 

2 oz tonic water

1 bunch of rosemary

1 unit of banana leaves

7 cubes of ice

Procedure

Put all of the ingredients except the tonic water into a Boston shaker with ice and shake gently. 

Serve with a double strain into the glass. 

Cover the glass with a banana leaf, then fill with rosemary smoke.

Fakku U

Ingredients

1.75 oz scotch

0.25 oz house shrub

0.50 oz kumquat – Andean mint syrup

2 dash cacao bitter

1 dash orange bitter

1 dash liquid salt

6 oz ice

6 oz big ice cube

1 unit dehydrated mint

Procedure

Add all of the ingredients into a mixing glass and stir. Place the large ice cube in an Old Fashioned glass and add cocktail. Place dehydrated mint branch on top of ice and serve. 

Flame branch with torch. 

By Christie Galeano-Demott

Review overview
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